You are here

Cantaloupe

Crazy for Cantaloupe

Cantaloupe was introduced to Europe in the 15th century and became a popular fruit due to its sweetness. The US cantaloupe is frequently called muskmelon. Today, they are produced in California, Arizona, and Texas and are available throughout the year but the harvesting season peaks in the summer. It takes cantaloupes 3-4 months to grow before they are mature enough to be picked. When choosing a cantaloupe use your nose – pick the cantaloupe that has a sweet smell. Be advised…cantaloupe does not ripen after it is picked, so once a cantaloupe is removed from the vine it will not sweeten any further. Many people believe that allowing the cantaloupe to ripen on a countertop will increase the sweetness, but it’s just not true! Cantaloupe should not sit at room temperature for more than 4 days.

Spinach Cantaloupe Salad with Mint
  • Ingredients

    4 cups fresh spinach leaves
    1 cup sliced cantaloupe
    1 cup sliced avocado
    1/2 cup diced red bell pepper
    2 tablespoons chopped fresh mint leaves
    1 tablespoon mint apple jelly
    1 1/2 teaspoons white wine vinegar
    3 tablespoons vegetable oil
    1 clove garlic, minced

  • Additional Information

    Original recipe makes 2 servings
    READY IN 15 mins

Additional Information

Original recipe makes 2 servings
READY IN 15 mins

Ingredients

4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

Directions
  1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
  2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Spinach Cantaloupe Salad with Mint
  • Ingredients

    4 cups fresh spinach leaves
    1 cup sliced cantaloupe
    1 cup sliced avocado
    1/2 cup diced red bell pepper
    2 tablespoons chopped fresh mint leaves
    1 tablespoon mint apple jelly
    1 1/2 teaspoons white wine vinegar
    3 tablespoons vegetable oil
    1 clove garlic, minced

  • Additional Information

    Original recipe makes 2 servings
    READY IN 15 mins

Additional Information

Original recipe makes 2 servings
READY IN 15 mins

Ingredients

4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

Directions
  1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
  2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.