Known as being super hydrating and sweet, melons or also knows as cantaloupes are often used as substitute for high-calorie sugary snacks and desserts and is certainly perfect most especially for hydration during those hot and sticky summer months.
Melons are qualified as “beauty fruit” because a cup full of this delicious fruit delivers a hundred percent of the daily recommended values of vitamins A and C. It promotes healthy skin by thinning the outer layer of dead skin cells that can clog pores and cause blemishes.
Being one of the few fruits that continue to ripen even after picking them, they can be bought even when they are still hard and can be left to ripen on the kitchen counter.
- Most powerful boosters of the body resistance
- Fights against destructive toxins that hastily look the skin old
- useful in maintaining healthy eyes
- Diminishes stress hormones in the body
- Regulates the stability of blood sugar
- Prevents inflammation on bones and joints
- Melon contains fiber that helps in bowel movements and digestion.
How to Select
- Look over for the defects on the melon
- Select those free from bruises, soft spots, and cracks.
- The covering on the bottom of net-like texture should be golden or orange.
- Primary green or white color of melons should be avoided.
- Choose a melon that’s weighty for its size.
- Using your palm, knock the cantaloupe and test for an unfilled sound.
- Press on your fingers on the round part where the vine was connected. Then, check its sweetness, if its somewhat soft and must smell new and sweet-scented.
How to Store
- Let an unripe cantaloupe keep in a closed bag ripen at room temperature for up to 2 days.
- Chill a whole ripe melon for up to 5 days.
- Wrap the cut surfaces of the cantaloupe and refrigerate for up to 3 days.
- Refrigerate the cubes without the seeds in a closed container so it will last for 1 to 2 days.
Tips Preparing Cantaloupe
- To lengthen shelf life, rinse cantaloupes just earlier than use.
- The rough skin can cause bacteria, so rub the whole melon thoroughly with a vegetable brush under tap water, and then dry it after.
- You should slash off the stem end about 3/4 inch from the last part.
- Set the melon cut end down on a cutting area.
- Slice the melon in half, and then softly scratch out the seeds with a spoon. Slice as wanted.
- Clean the knife after slicing the melon in half. to avoid spreading germs from the skin to the flesh.
- 1 cantaloupe, halved and seeded
- 1 8-ounce container mozzarella balls (I used pearl size balls)
- 8-10 slices prosciutto, shredded into large pieces
- ¼ cup basil leaves, thinly sliced
- ¼ cup mint leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl.
- Add the mozzarella balls and the torn prosciutto.
- Sprinkle with the basil and mint leaves.
- In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper.
- Drizzle over the cantaloupe and toss to coat.
- Season with more salt and pepper and additional herbs to taste.
- 1 medium cantaloupe (about 2 1/2 – 3 pounds), peeled, seeded, and chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 2 tablespoons minced shallots
- 1 teaspoon kosher salt
- 2/3 cup plain nonfat yogurt (not Greek yogurt)
- 2 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- Extra diced cucumber, cantaloupe, chopped fresh herbs, and olive oil, for serving (optional)
- 4-6 slices prosciutto
- To make the gazpacho, in a blender, combine the cantaloupe, cucumber, shallots, salt, and 1/3 cup of water. Puree until smooth (blender will be very full). Transfer half of cantaloupe mixture to a large bowl. Add the yogurt and sherry vinegar to the remaining cantaloupe mixture in the blender and puree until smooth. With the motor running, slowing pour in the olive oil and blend until creamy and very smooth. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine. Chill in the refrigerator until ready to serve.
- To make the crispy prosciutto, preheat the oven to 425°F. Place a wire rack on a large baking sheet. (Alternatively, if you don’t have a rack, you can roast the prosciutto on a parchment-lined baking sheet.) Arrange the prosciutto slices in a single layer on the rack and roast until crisp, 6 to 8 minutes.
- 1 medium cantaloupe
- 1 (3 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1⁄2 cup orange juice
- 9 inches graham cracker crust, chilled
- Cool Whip Topping
- cantaloupe, balls for garnish
- Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
- Pour into a large mixing bowl; set aside.
- Combine 1/2 melon puree and cream cheese in blender.
- Process until smooth.
- Add to remaining puree and set aside.
- Combine sugar, gelatin and orange juice in a small saucepan.
- Cook on low heat, stirring until sugar and gelatin dissolve.
- Slowly add to melon mixture, stirring well.
- Pour into crust.
- Chill until firm.
- Garnish pie with Cool Whip and melon balls.
Add some sparkling water to fresh squeezed cantaloupe juice for a delightfully refreshing drink in the warm months of the year or eat them right away! No matter what way you want to devour these melons, it sure is a great sweet treat to add to your meal prepping.