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Entries tagged with 'cantaloupe'

From the Blender: Melon-Mint Smoothie

Drinks Maggie Hoffman Post a comment

For me, melon with a squeeze of lime is the perfect way to start the morning: mellow and sweet, brightened up by the tart lime. A dish of yogurt alongside and I'm good to go. This smoothie captures those flavors in drinkable form. More

Melon-Mint Smoothie

Serious Eats Maggie Hoffman 1 comment

This mellow breakfast smoothie brings together ripe cantaloupe with a squeeze of lime and a dollop of yogurt. More

3 Delicious Aguas Frescas To Make At Home

Drinks Autumn Giles 3 comments

Aguas Frescas, which translate literally as "fresh waters," are iced drinks made from infusions of water and herbs, grains, fruits, or vegetables. They're perfect for this time of year because they practically beg to be sipped outside and they're very easily scaled up to make a refreshing pitcher drink. More

Strawberry and Cantaloupe Agua Fresca with Thyme

Serious Eats Autumn Giles Post a comment

The result of blending strawberries and cantaloupe with a quick thyme simple syrup is a surprisingly complex and really refreshing alcohol-free drink. More

Pecos Punch from West of Pecos

Serious Eats Lauren Sloss Post a comment

The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit. More

DIY vs. Buy: How to Make Melon Liqueur

Drinks Marcia Simmons Post a comment

A good melon liqueur can turn basic club soda into a sophisticated summer cooler or add another layer to a complex tiki drink. More

DIY Melon Liqueur

Serious Eats Marcia Simmons Post a comment

Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur. More

5 Fruity Margarita Recipes for Warm-Weather Entertaining

Drinks Maggie Hoffman 2 comments

Things you won't see me drinking a lot of these days: Day-Glo margaritas in flavors like "Blue (Berry) Monster" and "Razz-Ma-Tazz." I like my tazz unrazzed, thanks. These five real-fruit margaritas are everything we want fruity drinks to be: balanced, flavorful, not too sweet, not too sharp or strong, and totally refreshing. Plus, they're easy to make for a group. More

Drinking in Season: Sake Melon Slush

Serious Eats Kelly Carámbula 1 comment

Looking for a way to mix things up in the cocktail department, I paired fruity shaved ice with cool sake to create a delicious, boozy granita. I used a cantaloupe because of its sweet and musky flavor and added a little fresh ginger and lime juice to jazz it up. More

Brunch Drinks: Pimm's and Cantaloupe

Drinks Heather Arndt Anderson Post a comment

This brunch cocktail is drier than your standard Pimm's Cup, with just soda, ginger, and lemon slices instead of sweet sparkling lemonade, and wedges of heirloom cantaloupe instead of cucumbers (they're botanical cousins), and I left out all that fruit salad. It's a lovely, iced tea-colored sipper that really refreshes. More

Pimm's and Cantaloupe

Serious Eats Heather Arndt Anderson Post a comment

This is a lovely, iced tea-colored sipper that refreshes perfectly, and wonderfully complements a smoky prosciutto on toast. It's drier than your standard Pimm's Cup, with just soda, ginger, and lemon slices instead of sweet sparkling lemonade, and wedges of heirloom cantaloupe instead of cucumbers (they're botanical cousins). More

Preserved: Cantaloupe Conserve

Sweets Lucy Baker 3 comments

Cantaloupes are a very low acid fruit, which means that typically they are not good candidates for canning. But in this conserve they are combined with juicy fresh peaches and a healthy dose of lemon juice, which ups the acid level enough so that they can be safely preserved. Simmering the conserve for over an hour really concentrates the fruit, resulting in a deep, pure melon flavor. More

Cantaloupe Conserve

Serious Eats Lucy Baker 2 comments

The combination of ripe peaches and floral, sweet melon make for a perfect end-of-summer treat. Try this conserve over slices of pound cake or zucchini bread, or served alongside cornbread and grilled ribs. More

Seriously Italian: Gelato di Melone

Sweets Gina DePalma 2 comments

Hot, muggy days are made for gelato di melone. Ripe melons have a high sugar and water content as well as dense flesh, resulting in a creamy-textured gelato without the addition of eggs or milk. If you want that extra bit of dimension from a just bit of dairy, my trick is to add a small amount of yogurt; the acidity gives a pleasing, subtle tang to offset the natural sweetness of the melon. More

Melon and Mozzarella Salad with Rose Water Vinaigrette and Crisp Prosciutto

Serious Eats Kerry Saretsky Post a comment

Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Blackberries and Raspberries with Rose Sabayon and Rosey Rosé. I like to... More

Cook the Book: Prosciutto and Melon with Spiced Olive Oil

Serious Eats Michele Humes Post a comment

As popular as it is, the classic combination of melon and Parma ham doesn't do so well as part of a cocktail spread. Depending on room temperature, the prosciutto can dry out or become limp and flabby. In Jason Denton... More

Cook the Book: Iced Cantaloupe Soup with Jalapeño and Basil

Serious Eats Lucy Baker 4 comments

My boyfriend's mother has the uncanny ability to choose flawless melons—perfectly ripe, luscious, and dripping with honey flavor. I, on the other hand, often end up with tasteless watermelons and mealy cantaloupes. My oh-so-professional method of selection? Tap lightly on... More

Dried Cantaloupe from Economy Candy

New York Barbara Hanson 7 comments

Editor's note: Please welcome Serious Eats community member BaHa, aka Barbara Hanson, who will be checking in now and again with dispatches about the various little one-of-a-kind food stores and markets in New York. She makes her debut with a... More

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