The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at the farmers market is a pile of potatoes.
'cantaloupe' on Serious Eats
The Mexican street-cart staple of juicy fruit, lime, and chili powder is transformed into a refreshing cocktail (with just a hint of spice).
Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup.
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.
This mellow breakfast smoothie brings together ripe cantaloupe with a squeeze of lime and a dollop of yogurt.
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.
The result of blending strawberries and cantaloupe with a quick thyme simple syrup is a surprisingly complex and really refreshing alcohol-free drink.
The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit.
A good melon liqueur can turn basic club soda into a sophisticated summer cooler or add another layer to a complex tiki drink.
Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur.
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.
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.
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.
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).
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.
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.
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.
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...
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...
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...