Recipe: Cantaloupe recipes

WATERMELON, CANTALOUPE, AND RED PEPPER
SALSA

This recipe can be prepared in 45 minutes or less.

a 1-pound piece watermelon
a 1-pound piece cantaloupe
1/2 red bell pepper
1/2 small sweet onion such as Vidalia
1/3 cup packed fresh cilantro sprigs
1/2 fresh jalape o chile
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh lime juice

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into
1/4-inch dice. Finely chop onion and cilantro and, wearing rubber gloves, finely chop
jalape o with seeds. In a bowl toss together all ingredients and season with salt. Salsa may
be made 4 hours ahead and chilled, covered.

Makes about 4 cups.

Gourmet
July 1998MERRICK HOUSE CHUTNEY

4 pounds cantaloupe rind
3 1/2 pounds sugar
2 cups dried currants
2 teaspoons powdered allspice
5 cups white vinegar
1 teaspoon salt
2 large oranges, coarsely diced
2 large green peppers, seeded and coarsely diced

Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds. Cut the
rind into bite-sized pieces and parboil for 12 minutes. Drain and combine with remaining
ingredients in a large pot. Cover and simmer over medium heat for 3/4 hour. Uncover and
continue cooking for 3/4 hour or until the juice has thickened to a light syrup. Pour into hot,
sterilized preserving jars, cover and seal.

Makes about 6 pints.

House & Garden
August 1962CANTALOUPE SORBET

(Sorbetto al Melone)

2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2
cantaloupe)

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves.
Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well
blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to
freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be
prepared 3 days ahead. Cover and keep frozen.

Serves 6.

Bon App tit
May 1997CANTALOUPE SHERBERT

1/2 cup water
1/2 cup sugar
2 tablespoons Pernod
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

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 pur e 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.

Makes about 3 cups.

Gourmet
June 1993