Comm. Kitchen

Cooking with Melons and Cantaloupe

As temperatures soar, melon and cantaloupe offer healthy, refreshing additions to summer meals.

From our Readers:

Melon Salad with Mint Dressing

Phyllis C. Whitley, Spotsylvania, Virginia








 

Ingredients:

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1 cantaloupe

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1 honeydew melon

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1 pineapple

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1 mini seedless watermelon

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1⁄3 cup honey

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¼ cup lime juice

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¼ cup fresh mint, minced

Directions: Peel and cube fruit into a large bowl, draining off extra liquid.  Whisk together honey, lime juice and mint. Pour over fruit and toss to coat evenly. Serve immediately. 

From Our Readers:

Cantaloupe Corn Salad

Helga Perrin, Woodbridge, Virginia

Ingredients:

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3 cups cubed cantaloupe

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3 cups cubed seeded watermelon

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1 cup thinly sliced celery

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2 cups fresh raw corn kernels

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2 cups chopped tomato

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2 cups peeled and seeded cucumber, cubed

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½ cup minced Vidalia onion or red onion

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¼ jalapeno pepper, seeded and minced

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½ cup chopped mint

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½ t salt

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½ cup olive oil

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¼ cup lemon or lime juice

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¼ cup cider vinegar

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1 T sugar or honey

Directions: Combine first 10 ingredients in a glass bowl. Combine olive oil, lemon/lime juice, vinegar and sweetener, pour over salad mixture and stir to combine. Garnish with feta cheese if desired. 

From our Readers:

Honeydew Melon Soup

Daria Kiselica, Charlottesville, Virginia

Ingredients:

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4 cups honeydew melon, cubed     

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1 T lime juice

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½ t lime zest

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¼ cup plain yogurt

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1 T honey

Directions: Combine melon, yogurt, honey and lime juice in blender until smooth. Serve in bowls.

From Our Readers:

Cantaloupe Caprese

Cathy Benson, Fincastle, Virginia

Ingredients:

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1 cantaloupe, scooped with a melon baller

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8-oz. package mozzarella cheese balls

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2 T chopped fresh basil

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5 slices cooked, crumbled bacon

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3 T balsamic vinegar

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¼ cup honey

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¼ cup extra virgin olive oil

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1 T sesame seeds

Directions: Combine first four ingredients in a bowl. Mix vinegar, honey and olive oil, then pour over fruit mixture. Toss gently and sprinkle with sesame seeds.

Send us your recipes!

We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet) and recipes using root vegetables (turnips, parsnips and rutabaga).

Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.

 




























 

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