Roasted Cantaloupe Salad - Healthy Recipe Made in 30 Minutes (2024)

FAQs

How do you make cantaloupe taste better? ›

Lemon juice is excellent, too, and so is a drizzle of vinegar. Balsamic with cantaloupe is classic Italian, but rice wine vinegar or sherry vinegar also work. When you have your vinegar-kissed melon, toss it into a green salad or onto a platter of tomatoes and fresh herbs—it'll feel right at home.

Turning it into a soup -- with mangos, or a white gazpacho with grapes and almonds. Making a melon jam or chutney. Using it as a thick base for a smoothie, or blending it with lime juice and honey for cantaloupe agua fresca. Grilling the melon with a touch of salt to bring out its sweetness, from AniQuadros.

It has a distinctive sweet flavor, and should not be sour or bitter. Unripe fruit has not fully developed its sweetness and tends to be lacking in flavor and crunchy, while overripe fruit has a mushy, mealy texture.

America's Test Kitchen recommends a ratio of 2 teaspoons sugar to 4 cups cubed watermelon. Toss the sugar with the melon in a colander set over a large bowl and let drain for 30 minutes. Discard (or save for another use) the liquid and use the watermelon as directed in the recipe.

The fiber, potassium, and vitamin C present in cantaloupes are important nutrients for your heart health. Potassium can help lower high blood pressure, which is a risk factor for heart disease. Fiber helps lower the levels of "bad cholesterol" in your body. It can also keep your blood pressure in check.

On the salty side, I like to make combinations of spices that are earthy and tart to amp up the savoriness of the salt. Sweet and smoky urfa chile mixes with coriander and sesame seeds in one mix, while the warmth of star anise and cinnamon is balanced with sour, smoky black lime in another.

Avoid using whole melons that have visible signs of decay or damaged rinds (such as mechanical damage or cracking) due to the increased risk that harmful bacteria may have contaminated the melons. Wash the outer surface of the melon thoroughly under cold, running water.

Some people will put salt on melon to enhance the sweetness. Another great option is to squeeze a little lime juice on the melon.

Hami. This elongated muskmelon tastes like a cantaloupe but shines with sweeter, crisper flesh.

Both cantaloupe and honeydew melon are good choices, though cantaloupe contains more antioxidants. A good choice to reduce your risk of foodborne illness is the variety of melon with the honeydew melon rind and cantaloupe flesh.

What does cantaloupe do for your body? ›

Cantaloupe provides the body with 8% of the recommended daily amount of potassium, which is essential for proper function of the nervous system. Cantaloupe provides the B vitamins Niacin, Folate and Vitamin B6. Cantaloupe provides three key antioxidants – lutein, zeaxanthin and Beta-Cryptoxanthin.

Cantaloupes owe their orange color to high vitamin A content. A cup of this delicious melon contains less than 13 g of sugar. This may be a bit more than other fruits have, but it's still much less than you'd find in a 12-ounce can of soda, which has nearly 40 g of sugar and very little nutritional value.

Absolutely, but keep in mind that the salt has a purpose: it's downplaying the bitter flavors of the fruit and increasing the sweetness. Grapefruit would be excellent with a bit of salt, as would cantaloupe and green apples.

The salt brings out what little flavor a bad melon has and compensates for any lack of sweetness. It works, truly—trust me. Since, I've introduced this idea to the office, and it turns out there are even other ways to gussy up an otherwise drab melon. Some swear by a squeeze of fresh lemon or lime juice.

A sugar melon is a type of cantaloupe that is about 5–6 in (13–15 cm) in diameter and weighing between 2.5 and 4 lb (1.1 and 1.8 kg). Nearly round in shape, it has thick, sweet, orange flesh and a silvery gray, ribbed exterior.

The salt brings out what little flavor a bad melon has and compensates for any lack of sweetness. It works, truly—trust me. Since, I've introduced this idea to the office, and it turns out there are even other ways to gussy up an otherwise drab melon. Some swear by a squeeze of fresh lemon or lime juice.

Try sprinkling on melon salt!

A little sprinkle of salt over the flesh of a melon brings all the liquid to the surface of this water-rich fruit. As a result, every single bite you take is as juicy and sweet as it could ever possibly get! Melon salt is exactly what it sounds like, salt for melons!

You must allow the cantaloupe to mature completely on the vine. Unlike other fruits, melons do not develop any sugars once they are harvested, so the cantaloupe will not become any sweeter after you remove it from the vine.