What's New: Skewered Cantaloupe

Texas Cantaloupe – From Warehouse to Market Street to Table… Get Some on Sale This Week!

Summer is synonymous with scrumptious cantaloupe!  Normally I just eat it plain, cut into smiley wedges as the salad component of my meal.  Absolutely nothing wrong with that approach, but I decided to try grilled cantaloupe for a different taste and presentation.  With fresh mint growing in my back yard, I had all ingredients readily available for this recipe.  It’s a quick and fun way to get the kids involved in meal preparation too, allowing them to thread cantaloupe chunks onto skewers.  This can be served right along with your meal or as the dessert!  Grilling brings out the natural sweetness of the fruit, but the sauce adds an ambrosial touch.

Fresh cantaloupe, ready at the stores!

Why should you eat cantaloupe?
One-fourth of a medium melon contains only 50 calories and is a high source of beta carotene (plant source of vitamin A), vitamin C and potassium.  It is also a good source of folate and is fat free and very low in sodium.  Because of its high water content, cantaloupe is a perfect food for those trying to control their weight and meet fluid needs of these hot summer days.     

Tips on buying, storing, and using cantaloupe:
  • Choose fragrant, symmetrical fruit that is heavy for its size.
  • Rind should be lightly golden, rather than dull green, under the mesh skin netting.
  • Melon should be firm, but not soft, and the stem end should give to gentle pressure.
  • Store uncut cantaloupes at room temperature for up to 1 week.
  • Wash melon before cutting.  Refrigerate cut melon in airtight container up to 5 days.
  • Make chilled melon soup, melon salsa, a smoothie cooler, add to green salads, wrap with prosciutto slices and drizzle with balsamic vinegar, or freeze them and make a Yonanas® treat.
Skewered Cantaloupe

1 large cantaloupe, peeled, seeded and cubed
¼ cup Land O Lakes light butter
½ cup honey
1/3 cup chopped fresh mint leaves
Wooden skewers

1.    Preheat grill for medium heat.
2.    Thread the cantaloupe chunks onto 8 skewers. In small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

3.    Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

Yield:  4 servings (2 skewers per serving)Source:  http://www.allrecipes.com/

Tip:  Can be served as dessert over vanilla ice cream or frozen yogurt with extra sauce drizzled over top (analysis does not include ice cream or yogurt).

Nutritional analysis per serving:  calories 250, calories from fat 50, total fat 6g, saturated fat 3.5g, trans fat 0g, cholesterol 15mg, sodium 130 mg, total carbohydrate 53g, dietary fiber 2g, sugars 47, protein 2g, vitamin A 150%, vitamin C 130%, calcium 4%, iron 4%

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