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The cantaloupe originated in India and Africa and were  cultivated by the

Egyptians and later the Greeks and Romans.  They were first introduced to

North America by Christopher Columbus on his second voyage to the New

World in 1494.   It is a good source of fiber, niacin, Vitamin B6 and Folate,

and a very good source of Vitamins A, C and K.  Sweet and juicy,

cantaloupes are wonderful in summer salads, cool soups,

smoothies, or just eaten plain.



Creamy Cantaloupe Pops

1 1/2 cups cantaloupe, cubed

1 cup heavy whipping cream

1/2 cup sugar

8 wooden popsicle sticks


Place cantaloupe in a blender.  Cover and process until smooth; set aside.


In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat.


Stir in pureed cantaloupe.  Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups); insert the popsicle sticks.  Freeze until firm.  A great way to introduce your kids to the delicious taste of cantaloupe!



Cantaloupe Salsa

1/2 cantaloupe, finely diced

3/4 cup red pepper, finely diced

1/4 cup cilantro, finely chopped

3 green onions, finely chopped, use green & white parts

1 lime, juice of

1 pinch salt

1 pinch chili pepper flakes


Remove seeds and rind from cantaloupe.  Dice cantaloupe into small pieces.Put in a bowl.  Add diced red pepper, cilantro, green onions and lime juice. Stir.  Add pinch of salt and pepper flakes. Chill.



Stuffed Cantaloupe

2 cantaloupes

1 (11 ounce) canfruit cocktail or 1 (11 ounce) can any combo of cutup fruit, drained

1 (3 ounce) package of flavored gelatin powder (dark colored,like cherry)


Cut about 1 inch off top of cantalopes. Scoop out seeds, discard. Using a soup sized spoon, remove a good 1/2 inch of flesh and set aside. Dice the scooped out melon; set aside.


Make jello according to package directions using 1 3/4 cup hot water.  Refrigerate until soft set about 11/2 hours. Add fruit, including reserved cantaloupe, stirring well.


Fill cantalope shell and place in a bowl so it sits upright. Return to refrigerator and chill until firmly set.


Slice into 1/2 inch rings and halve the rings.



Cantaloupe, Red Onion & Walnut Salad

1/4 cup orange juice, pref freshly squeezed

1 tablespoon lemon juice, pref freshly squeezed

1 1/2 tablespoons raspberry vinegar

3 tablespoons extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper


For The Salad

1 (3 lb) cantaloupe, cut into 1 inch cubes

1 small red onion, thinly sliced

2 cups arugula

1 cup walnuts, chopped and toasted


To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.  Slowly add the olive oil, whisking constantly until the mixture is smooth.  Season with salt and pepper.


To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.  Pour the dressing over the salad and toss well.  Garnish with the remaining walnuts.



Cantaloupe and Cucumber Salad

1/2 cup Greek yogurt

2 tablespoons lime juice

1 tablespoon honey

1 cantaloupe, cut into bite-sized pieces

2 cucumbers, peeled and thinly sliced

2 celery ribs, thinly sliced

2 teaspoons chopped fresh mint

1/3 cup sliced almonds


In a large serving bowl, whisk together the yogurt, lime juice and honey.  Add the cantaloupe, cucumbers, celery and mint to the dressing; toss to combine. Sprinkle with the almonds and serve!




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