Honeyed Cantaloupe With Blueberries Recipes

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BLUEBERRY CANTALOUPE SALAD



Blueberry Cantaloupe Salad image

The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. -R. Jean Rand, Edina, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

3/4 cup orange yogurt
1-1/2 teaspoons lemon juice
3/4 teaspoon poppy seeds
1/2 teaspoon grated orange zest
2 cups diced cantaloupe
1 cup fresh blueberries

Steps:

  • In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.

Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HONEYED CANTALOUPE WITH BLUEBERRIES



Honeyed Cantaloupe With Blueberries image

Make and share this Honeyed Cantaloupe With Blueberries recipe from Food.com.

Provided by figaro8895

Categories     Berries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon fresh lemon juice (1 lemon)
2 tablespoons honey
1 pinch ground cinnamon
1 cup fresh blueberries
3 cups cantaloupe, cubes

Steps:

  • Squeeze 1 tablespoon lemon juice into a medium bowl.
  • Add the honey and cinnamon and whisk until blended.
  • Pick over the blueberries, rinse, and drain well.
  • Add the blueberries and cantaloupe to the lemon honey and toss gently to coat.

HONEYDEW AND CANTALOUPE SOUP



Honeydew and Cantaloupe Soup image

Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups diced cantaloupe, divided
1-1/4 cups diced honeydew melon
4-1/2 teaspoons sugar
1 teaspoon minced fresh mint
1/4 cup white wine or white grape juice
3 tablespoons plain yogurt
1 tablespoon half-and-half cream
Mint sprigs, optional

Steps:

  • In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CANTALOUPE AND BLUEBERRIES WITH FRESH STRAWBERRY SAUCE



Cantaloupe and Blueberries With Fresh Strawberry Sauce image

Source: Anne Lindsay's New Light Cooking This dessert is best made when fresh local berries are available. It looks especially pretty if you garnish each serving with a strawberry fan. To make the fans simply slice strawberry from tip almost but not completely through, then fan out slices.

Provided by Dreamer in Ontario

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
2 tablespoons kirsch (optional)
1 tablespoon fresh lemon juice
1 cantaloupe
1 cup blueberries

Steps:

  • Puree strawberries in blender or foodprocessor.
  • Add sugar, kirshc and lemon juice then process to mix.
  • Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
  • Spoon cantaloupe and blueberries into 4 stemmed glasses.
  • Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

CANTALOUPE WITH HONEY AND LIME



Cantaloupe with Honey and Lime image

Serve this simple dessert chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 3

1 melon, peeled and seeded
1/4 cup honey
Zest and juice of 1 lime

Steps:

  • Using a sharp knife, slice a peeled and seeded melon as thinly as possible. Mound slices on four serving plates, dividing evenly.
  • Drizzle melon with honey, and then sprinkle with the zest and juice. Serve immediately.

Nutrition Facts : Calories 114 g, Fiber 1 g, Protein 1 g

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