cantaloupe

Spaghetti al Melone

spaghetti pasta

Parmesan

(2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups

heavy whipping cream

whiskey

lemon juice (from 1/2 large lemon)

kosher salt,

black pepper,

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a serving bowl. Add the Parmesan and toss well.

Place the melon in a food processor and blend until chunky. Set aside.

In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, 2 minutes. Add the melon, whiskey, and lemon juice. Simmer until the mixture thickens, about 10 minutes. Stir in 1 tablespoon salt and 1 teaspoon pepper.

Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste, and serve.

I usually love Giada’s recipes, but this one was gross. I ended up throwing it all out :(

It definitely has a different flavor, kind of like mac and cheese with a fruity undertone. I found it okay and my family thought it was weird. Eventually we all got used to the "fruity" flavor and it just tasted like cheesy pasta. 

I want to make this so bad, but I'd like to try using a whole wheat spaghetti. Do you think it would pair well with the remaining recipe as is?

I loved the fact that this recipe was from Giada's grandmother.  So, I made it exactly as listed.  Like MGG04, some liked it, some did not, I thought it was ok.  I really wanted to love it.  My cantoloupe was so fresh and sweet that the flavor of it was intense even after the cooking. I think I will retry this recipe but make the changes Giada's aunt suggested.  1/2 cantaloupe, 1/2 roasted acorn squash.

This recipe is very original and I was intrigued to try it after watching the show.  I was encouraged by the excellent reviews posted, so I finally made it after being apprehensive for a while.  The dish is good but I wouldn't say it's the best thing I ever tasted or that it's my favorite pasta dish.  I got mixed reviews from other that tried it though.  My coworker thought it was ok and my husband hated it.  So, I don't recommend blindly serving it to a crowd and expecting everyone to like it.

I've never had much luck with Giada's recipes. But this one is fantastic! Using her Aunt's suggestion, I used 1/2 a cantaloupe and 1/2 roasted acorn squash. Otherwise the recipe was the same. Absolutely divine!

This is an amazing dish!  Thanks Nonna Luna...don't know how you thought of this combination, but it is phenomenal.  It's fun to make your guests guess what's in it (and they never will!  Definitely will be making this again.

Read all the reviews before trying this because it sounded really strange.  It is MARVELOUS and absolutely unique!  I spent my career entertaining clients in excellent restaurants (let's hear it for expense accounts....never had anything like this any where.  File this under "impress your friends and neighbors".  Served with a side of roasted tomatoes (oil, garlic and basil for a perfect meal.  If you're unsure, do yourself a huge favor and bet a cantaloupe.  The only review you'll be able to write is "WOW, me, too".

Stupendous!!!!!!! Very delicious!!! My girls are very particular about food and they loved it. I will definitely make it again.

Absolutely fantastic!  Even for folks who aren't the biggest melon lovers. This has to be one of my very favorite recipes of Giada's, and believe me I've made a ton.  Made this quite a few times (we happen to love it with bucatini, and it never disappoints!  As weird as it sounds, it is nothing short of glorious! 

<p>Bright and fresh and just spicy enough! This Grilled Chicken with Cantaloupe Salsa is brought to life with minced habanero! YUM!</p>


Grilled Chicken with Cantaloupe Habanero Salsa

chicken breasts (4 cutlets)

salt

paprika

onion

black pepper

olive oil

Cilantro, garnish

red onion

habanero, seeded and minced

lime, juice only

fresh cilantro, minced

Kosher salt,

Spicy and fresh, this dinner of rich salmon and melon-hot pepper salsa is healthy and anything but bland.

Ginger-Crusted Salmon with Melon Salsa

honeydew

cilantro leaves

tbsp. finely chopped fresh mint leaves

jalapeño chile

lime juice

pepper

tbsp. grated peeled fresh ginger

curry powder

salmon

vegetable oil

A refreshing melon drink with fresh blended cantaloupe and coconut milk. These frozen cantaloupe drinks are perfect for summer and can be made in either a food processor or blender. For the best flavor, use sweet, ripe cantaloupe.

Cooling Cantaloupe Smoothie

coconut milk beverage

sea salt

Put 1 cup of the frozen cantaloupe inside a food processor. Turn on low speed. While the machine is running, add the coconut milk and the remaining cantaloupe pieces. Add sweetener (if using) and salt. Increase speed to high and blend until extremely smooth, about 3 minutes.

Pour into a pitcher with a spout for easy pouring. Serve in glasses with a straw.

Cantaloupe Gin Fizz

Ice cubes

Cantaloupe Syrup (see recipe below)

Lime-flavored seltzer

mint

lime limes

agave syrup

Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint.

Add the cantaloupe, lime zest and juice to a high-powered blender. Blend on high until smooth. Strain liquid into a measuring cup. Stir in agave.

This combination of cantaloupe, fresh herbs, and salty pistachios is light, elegant, and perfect for hot summer days.

Melon and Herb Salad with Pistachios

roasted, salted, shelled pistachios

lime

extra virgin olive oil, divided

urfa biber chile flakes

Coarsely chop fresh tender herbs until you have 1/3 cup. Refrigerate until ready serve. Coarsely chop 1/4 cup shelled pistachios.

Scoop out the seeds from 1/2 cantaloupe. Position cut-side down on a cutting board. Cut the skin and pith from the melon with a knife: start at the top of the melon and cut down to the edges, rotating the melon until completely peeled.

Cut the melon into thin ribbons: Start by cutting the melon into 2-inch wide strips (if using a vegetable peeler to cut into ribbons, cut the melon to slightly less than the width of the peeler). Using a mandoline or vegetable peeler, very thinly slice the melon lengthwise into ribbons. The ribbons should be thin and pliable. If they aren’t, slice thinner.

Arrange half the ribbons decoratively on a platter. Finely grate the zest from half a medium lime all over the ribbons. Drizzle with by 1 of the tablespoon olive oil. Sprinkle with 1/4 teaspoon of the flaky salt, half of the pistachios, and half the herbs.

Decoratively arrange the remaining melon ribbons on top. Zest the other half of the lime over the ribbons. Cut the lime into wedges and squeeze the juice all over. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the remaining 1/4 teaspoon flaky salt, 1/4 teaspoon urfa biber, remaining pistachios, and  remaining herbs.

Grilled Melon and Prosciutto Pasta Salad

Dijon mustard

champagne vinegar

basil

Italian parsley

tarragon

prosciutto,

cantaloupe, rind removed,

farfalle pasta,

olives,

Food Beauty of Grilled Melon Pasta, as seen on Giada on the Beach, Season 1.

For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.

For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.

Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.

Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.

So yummy! Best if chilled overnight. Measurements are spot on!

My niece and I aren't cantaloupe fans, and she doesn't like olives, but we loved this. For those that don't like olives, don't leave them out! Castelvetrano olives don't taste like regular green olives. We cut our olives into smaller bits also. She said that helped.

Incredible flavors! I added some shrimp, left out the tarragon, olives and used a splash of regular vinegar instead of champagne vinegar. I’ve never grilled fruit before and will<div>Definitely make this again!</div>

Perfect.  Easy.  Fun.  Great Flavor.  And best of all...something different that everyone has loved.

Fun, interesting and something different! This was great! Love the way grilling the cantaloupe changes the flavor. If you want to impress your guests this is it!

This is my new go to for summer cantaloupe.  I followed the recipe exactly and it's perfect.<div><br /></div>

Great salad!!  I disagree - I think her Aunt adds a little color to the show.  Keep up the good work Giada!!

Great salad....Fresh, delicious and refreshing. I wish her Mom would stay out of the preparation and show. She confuses the process, is pushy and bossy and makes me not want to watch. Love Giada, her recipes and family...save mom.  Sorry

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cantaloupe (about two 3 1/2-pound melons)

lemon juice

basil leaves

Epicurious

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn’t had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.

No-Bake Melon Cheesecake Bars

graham crackers (about 18 whole crackers)

unsalted butter, melted

sugar

kosher salt (Diamond Crystal)

(1/4-ounce 7-gram) packets powdered gelatin (about 5 teaspoons)

566 grams peeled cantaloupe, diced (about 3 cups)

(8-ounce 226-gram) package cream cheese,

120 milliliters heavy whipping cream

granulated sugar

Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.

Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.

Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.

Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.

Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.

Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with “milk” scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.

Ricotta Toasts With Melon, Corn and Salami

corn, kernels removed, cobs reserved

ricotta (8 ounces)

Kosher salt and black pepper

cilantro leaves and stems, finely chopped

almonds

Sherry vinegar, plus more as needed

baguette

Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.

In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)

When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you’re making a sandwich). Toast if you’d like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad. 

Giuliano Hazan's Cantaloupe Ice Cream

water

heavy cream

Cut the melon into chunks about one inch thick.

Put the melon chunks, the sugar and the water into a blender and puree until liquified. If using a food processor, put the melon and sugar in first and add the water after the melon is pureed completely.

Whip the cream until it is about the density of sour cream. Add the cream to the pureed melon and stir well. Chill the mixture in the refrigerator for about an hour.

When it is quite cold, pour the melon mixture into an ice-cream maker and proceed according to the manufacturer's instructions. When done, the ice cream will be rather soft but ready to eat just the same. If you like it firmer, put it in a container with a tight-sealing lid and leave it in the freezer for three or four hours. If preparing it much longer in advance, let it soften in the refrigerator for about 30 minutes before serving.

Win the side dish game with this fast and fresh recipe for The Best Fruit Salad with Honey-Lime Dressing.

The Best Fruit Salad with Honey-Lime Dressing

strawberries

pineapple

honeydew melon

blueberries

grapes

pomegranate arils

honey

mint,

In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.

In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.&nbsp;

Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.&nbsp;

★&nbsp;Did you make this recipe? Don't forget to give it a star rating below!

Easy Homemade Ice Cream - No Ice Cream Maker Needed!

Cantaloupe Ice Cream

•1 of milk

Whipping

Combine the egg yolks, milk and sugar in a large mixing bowl. Beat until sugar is dissolved..

Then add the whipping cream and Cantaloupe and mix for another 3 mins

Pour into a large freezer proof container…this makes about 1 1/2 Gallons so it needs to be quite large.

Cover and place the container in the freezer for about 2-3 hours..check after 2 hours..make sure it’s not totally solid..cut up, blend again…and pour back into container…cover and freeze until solid.

Cantaloupe and Mint Granita

sugar, plus extra, as needed

mint leaves, packed, divided

1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and

lime juice (from about 2 large limes)

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.

Use the tines of a fork to scrape the granita into chilled bowls and serve.

Love this, have been making it every summer since it aired a few years ago. It's easy and is so refreshing on a hot summer day or night.

This was really easy and tasted really good, it was a tad bit sweet but it still was good.  

Way way way WAY too sweet! I couldn't even believe the recipe suggested to add even MORE sugar after blending the ingredients! It definitely didn't need any more sugar and in fact could have used less. I also found it difficult to scrape up a serving size, you really have to work at it.  I don't think I will even try to make this again. I love cantaloupe so much I'd rather just eat it fresh and enjoy it's natural sweetness rather than add all of that uneccessary sugar to it. Fresh cantaloupe is a HEALTHY dessert in itself. 

Something so easy to make is so tasty and refreshing! Great dessert following spicy food.

SO YUMMY and mine hasn't even finished freezing yet! This recipe is super-easy to follow, and I tasted it just before popping it in the freezer. I could have just poured it in a glass and drank the puree it was so good! Can't wait until tomorrow after it's frozen to enjoy it!

This is to DIE for! The creamy cantaloupe, fresh mint and tangy hint of lime! It made just enough to put in 12 muffin cups before freezing which made for cute individual size servings, also cutting down on the sugar per serving! I will definitely make this all the time this summer.

Cantaloupe Soup

large, cantaloupe

lemons, juiced

sparkling cider (nonalcoholic)

sugar,

water,

peeled,

Kosher salt

Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.

Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.

Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

I give this soup 5 stars!! It is very easy to make and absolutely delicious. Served it as an appetizer at a luncheon with a shrimp mousse as main course. I did not have apple cider at home so used apple juice instead and it worked very well. I omitted the sugar. Fantastic!!

This was a fantastic cold summer soup.  I fell upon it because I had a cantaloupe in the frig that I didn't want to toss.  I just used about 1/8 cup of water since I didn't want to water the flavors down along with 1 tsp of sugar.  I would also to make sure a very small cucumber is used.  Right after I first made it, I tasted it and it had a strong cucumber flavor, but after it was in the frig for a while, it mellowed out and became much tastier.  This whipped up nicely in my Vitamix blender.  

the cantaloupe soup is delicious and refreshing.  BUT! the food network site is the worst site to access. 

This melon salad is simple and refreshing! Cantaloupe, honeydew and watermelon toss with a little honey, lime juice and fresh mint leaves. Perfect for lazy hot summer days; poolside, picnics, breakfast, brunch -- you name it!

Melon Salad with Honey, Lime and Mint

watermelon

Use a melon baller to scoop round spheres out of each melon and place them into a large bowl.

In a small bowl, combine 1 tablespoon honey with the juice of 1/2 a lime. Whisk to combine and pour over the melon. Gently toss together before serving with torn fresh mint leaves.

*If making in advance; chill melon then toss with honey lime syrup and garnish with fresh mint right before serving

Chilled Cantaloupe Soup is super easy and so refreshing!  Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

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Top Tags

Spaghetti al Melone

Grilled Chicken with Cantaloupe Hab...

Ginger-Crusted Salmon with Melon Sa...

Cooling Cantaloupe Smoothie

Cantaloupe Gin Fizz

Melon and Herb Salad with Pistachio...

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Ricotta Toasts With Melon, Corn and...

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The Best Fruit Salad with Honey-Lim...

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Cantaloupe and Mint Granita

Cantaloupe Soup

Melon Salad with Honey, Lime and Mi...

Chilled Cantaloupe Soup

Savory Shaved Cantaloupe Salad

Cold Cantaloupe Soup

Cantaloupe Granita

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The most viewed cantaloupe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine