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Dessert Today: Cantaloupe Salad
Paula Gallagher on
Growing up, lunch and dinner were always followed by dessert. Dessert was not cake and ice cream, it was whatever fruit was in season. I have fond memories of my dad just slicing up mangoes, honeydews and even pineapples at the table and passing around slices. Cantaloupes were one of my favorites!
Although cantaloupe on its own is delicious, the recipe below gives it a little extra flavor and protein! Cantaloupe is about 90% water, so it is a great hydrating treat for the remaining hot days of summer.
Eating fruit after a meal or as a snack is a great way to get extra nutrients in, plus avoid the traditional sugar and fat-laden desserts like cookies and ice cream. In fact, a 2016 study in the New England Journal of Medicine determined an inverse relationship between fruit consumption and the risk of heart disease. There were particular benefits in lowering blood pressure and blood sugar numbers. Research shows that people who eat more fruits are less likely to gain unwanted body weight.
So, hop on the fruit wagon and try this recipe next time you are looking for something sweet after a meal.
Cantaloupe Salad
• 2 tsp honey
• Juice of 1/2 orange
• 1/8 tsp chili powder
• 1 cantaloupe
• 1 cup blackberries or other berry of choice
• 1 small banana, sliced into 1/2 in chunks
• Pinch of salt
• 1 cup plain Greek yogurt
• 1 1/2 tsp vanilla extract
• 2 Tbsp roasted unsalted pumpkin seeds
Place honey, orange juice and chili powder in a saucepan on medium-low heat and stir until honey is liquefied. Remove from heat and let cool to room temperature.
Slice cantaloupe in half and scoop out seeds. Cut into thin wedges and remove rind from each wedge. Arrange on serving platter.
In medium-sized bowl, toss together berries, banana and a pinch of salt, then spoon the mixture over the melon wedges.
In a small bowl, stir together yogurt and vanilla. Drizzle over the top of the fruit along with the orange syrup, and sprinkle with pumpkin seeds.
Photo from here, with thanks.
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