Cantaloupe Recipe
Make Cantaloupe Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit
Optional accompaniments
Method
Prepare cantaloupe
Wash and halve
Rinse the outside of the cantaloupe under cool running water and scrub gently with your hands or a soft brush to remove any dirt. Pat dry with a clean towel. Place the melon on a cutting board and slice it in half lengthwise with a sharp chef's knife.
Remove seeds
Use a large spoon to scoop out the seeds and stringy pulp from the center of each half. Discard the seeds and pulp or reserve seeds for roasting if desired (not included in ingredients).
Serve halved, scooped, or balled
Option A — Halves: Serve each half as a bowl for toppings (see accompaniments). Option B — Slices: Place each half cut-side down and slice into 1/2-inch (1.25 cm) wedges, then remove rind. Option C — Balls: Use a melon baller to scoop uniform balls from each half. Choose the presentation you prefer.
Finish & flavor (optional)
Simple dressing
In a small bowl combine lime juice and honey (or agave). Stir until honey is dissolved. Drizzle the dressing over cantaloupe slices, balls, or halved bowls.
Season and garnish
Sprinkle the chopped mint evenly over the fruit. Add a small pinch of sea salt and a tiny pinch of freshly ground black pepper to enhance the melon’s sweetness. Serve immediately.