Cantaloupe Smoothie Recipe

Cut and chill cantaloupe

Choose a ripe cantaloupe (fragrant, slightly soft at stem). Cut in half, remove seeds with a spoon, peel with a knife or vegetable peeler, and cut into ~1-inch cubes. Measure 3 cups of cubes and refrigerate for 10–15 minutes if you want a colder smoothie (optional).

Add the 3 cups cubed cantaloupe to the blender.

Add 1 cup plain Greek yogurt and 1 cup milk to the blender for creaminess and desired thickness. Use plant-based yogurt/milk if dairy-free.

Pour in 2 tablespoons honey or maple syrup, 1 tablespoon fresh lime juice, and 1 teaspoon vanilla extract to brighten and sweeten the flavor.

Add 1 cup ice cubes to the blender. If using very cold cantaloupe or preferring a thinner smoothie, reduce ice to 1/2 cup or omit.

Secure the blender lid and blend on high for 45–60 seconds or until completely smooth and slightly frothy. Stop and scrape down the sides once with a spatula if needed, then blend another 10–15 seconds.

Taste and adjust: if it needs more sweetness, add up to 1 tablespoon more honey/maple syrup and blend briefly; if too thick, add 2 tablespoons milk at a time until desired consistency is reached.

Pour the smoothie into 2 tall glasses (about 12–14 oz each) or 3 smaller servings. Leave a little headspace for garnish.

Garnish each glass with a sprig of fresh mint and a lime wheel or a couple of cantaloupe balls on a skewer, if desired.

Serve immediately for best texture. Stir before drinking if separation occurs.