Cantaloupe Sherbet

Cantaloupe Sherbet

• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons Pernod (Forgive me, I used a bit of rum. If you leave out the booze just add substitute corn syrup and a pinch of salt.  But as Shawn noted in the comments below, the alcohol is an important part of the freezing process.  Thanks Shawn!)
• two 3-inch strips of lemon zest
• 1 tablespoon fresh lemon juice
• 1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
• 1/4 cup heavy cream

Directions

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Enjoy! 

Recipe found at: http://joythebaker.com/2008/08/cantaloupe-sherbert/

Cantaloupe and Avocado Salad with Honey-Lime Dressing

Ingredients

• 3 tablespoons fresh lime juice
• 4 teaspoons honey
• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
• 1 cantaloupe (3 pounds), quartered and seeded
• 1 avocado, halved, pitted, and skinned
• 1 cup grape tomatoes, halved

Directions

1. In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
3. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.
   
   Taken from: Martha Stewart

Cantaloupe, Peach and Pineapple Smoothie

Servings:

2 Servings Size

Ingredients:

1 cup pineapple juice, unsweetened

1 cup cantaloupe, diced

1 cup peach, preferably frozen

1 cup pineapple, diced

Directions:

1Place ingredients in a blender & mix by using the on/off pulse function until mostly blended, then gradually increase the speed & continue mixing until totally smooth.

2Pour into 2 glasses & enjoy!

Source: http://low-cholesterol.food.com/recipe/cantaloupe-peach-and-pineapple-smoothie-415964

Cantaloupe Bread with Praline Glaze

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 2 cups brown sugar
• 1 tablespoon vanilla extract
• 2 cups cantaloupe - peeled, seeded and pureed
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
•  1/2 cup butter

• 1 2/3 cups brown sugar
• 1/2 cup chopped pecans

• Directions

  Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
  In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.