Watermelon And Cantaloupe Kanten Recipes

WATERMELON AND CANTALOUPE KANTEN

Watermelon and Cantaloupe Kanten image

Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 3h30m

Number Of Ingredients 6

Ingredients

1 cantaloupe (about 3 pounds), halved and seeded
1 wedge seedless watermelon (about 2 pounds)
3 cups apple cider or apple juice
1 cup water
1/3 cup kanten flakes
1/4 cup honey

Steps:

Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

Nutrition Facts : Calories 175 g, Fiber 2 g, Protein 2 g

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Steps:

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Watermelon and Cantaloupe Salad with Mint Vinaigrette image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
1/2 cup water
1 cup sugar

Steps:

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Watermelon and Cantaloupe Wedges with Lime-Mint Syrup image

Provided by Tracey Seaman

Categories Fruit Dessert No-Cook Fourth of July Picnic Vegetarian Quick & Easy Backyard BBQ Lime Melon Watermelon Mint Summer Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

Steps:

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

CANTALOUPE AND WATERMELON SALAD

Cantaloupe and Watermelon Salad image

Make and share this Cantaloupe and Watermelon Salad recipe from Food.com.

Provided by Dienia B.

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cantaloupe, cubed
2 cups watermelon, cubed
2 tablespoons mint leaves, finely chopped
3 ounces feta cheese
2 tablespoons lime juice
1 tablespoon oil, safflower suggested
1 tablespoon walnuts, finely chopped
1 teaspoon honey

Steps:

mix fruit nuts and mint together
whisk juice and oil and honey together
toss the feta in to the dressing
toss with fruit.

Nutrition Facts : Calories 159.2, Fat 9.7, SaturatedFat 4, Cholesterol 20.1, Sodium 266, Carbohydrate 15.6, Fiber 1.2, Sugar 13.5, Protein 4.7

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