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Entries tagged with 'cantaloupe'

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

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 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

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

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

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

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

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