Packed with vitamins, the popular and refreshing melon is as versatile as it is inviting. You can even the seeds for a crunchy snack.
Toss 1 shallot (sliced) with 2 tablespoons each white vinegar and olive oil and 1/4 teaspoon salt. Cut 1 small cantaloupe and 1 seedless cucumber in pieces. Arrange on platter; spoon dressing on top.
Simmer 1/4 cup water and 2 tablespoons of sugar. Remove from heat; stir in 2 sprigs of basil. Cool, then strain. In batches, puree one 6-pound cantaloupe (cut up) and syrup. Pour into a metal pan; freeze 8 hours. With fork scrape into flakes.
SWEET + SALTY
Thread bite size cantaloupe pieces, thinly sliced salami or prosciutto (fold into quarters) and fresh basil leaves onto skewers.
These recipes come from Good Housekeeping Magazine June 2020 Issue Contents Page.