Grilled Cantaloupe Recipe 375

GRILLED CANTALOUPE

Steps:

• Bring the sugar and 50 ml (approximately 2 ounces) of water to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat, cool slightly, then stir in the lemon liqueur.
• Heat the grill. Halve the cantaloupe and scrape out the seeds. Brush the cut surfaces generously with the syrup. Place the cantaloupe on the grill. Cook for 10 minutes, turning occasionally. Rinse the raspberries and pat dry.
• Remove the cantaloupe from the grill, and arrange on plates. Garnish with freshly ground black pepper and serve with the raspberries.

GRILLED CANTALOUPE

Steps:

• Heat grill (or grill pan) to high heat.
• Brush the cantaloupe slices with olive oil and sprinkle the tajin seasoning on top.
• Place the cantaloupe on the grill and cook for 3 to 4 minutes on each side, or until dark grill marks appear. After both sides have been grilled, remove and let rest for 3 minutes.
• Drizzle the honey across the cantaloupe and top with additional tajin seasoning (if desired) or a sprinkle of sea salt.

GRILLED CANTALOUPE RECIPE - (3.7/5)

Steps:

• Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Turn and grill for another minute. Mound grilled side up on platter. Brush with honey; sprinkle with cayenne pepper.

CANTALOUPE CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

GRILLED CANTALOUPE FROZEN YOGURT POPS

Steps:

• Heat a grill or grill pan to high until it is smoking. Clean and oil the grill grates or grill pan.
• Meanwhile, in a small bowl, stir together the honey and lemon juice until combined.
• Cut each cantaloupe half into 1 1/2-inch-thick wedges. Working in batches, grill a few wedges at a time until well charred on both sides, 1 to 2 minutes per side. Transfer to a baking sheet and immediately brush each wedge with the honey mixture. Continue grilling and brushing until all the cantaloupe is prepared.
• Transfer the cantaloupe to a blender or food processor and pulse until smooth. Add the yogurt and almond extract, if using, and blend until smooth.
• Transfer the mixture to a large vessel with a pour spout (if using the blender, you can usually pour straight from there). Pour the mixture into ice pop molds, press wooden ice pop sticks into the center of each mold and freeze until firm, at least 6 hours and up to overnight.
• Run the mold under warm water to slip the pops out. Keep frozen until ready to serve.

GRILLED CHICKEN SALAD WITH CANTALOUPE

Steps:

• Season chicken breasts with salt pepper and seasonings which you like. Grill chicken.T.
• hen cool cut in to small pieces.
• Set aside.
• Cook pasta according to directions on package. Rinse with cold water and set aside.
• Combine diced mango and melon, chicken and rest of ingredients; stuff shells.