August 5, 2010

Cooking with Cantaloupe - Cantaloupe Sherbet & Cantaloupe Bread

There is an older man that lives near my husband's work.  Every year, he plants a large garden full of all sorts of produce.  This year, he planted cantaloupe, and  his crop went out of control!  He was used to just getting a few cantaloupes, but he ended up with dozens.  He had so many, that he didn't want anymore & decided just to let what was left of the abundant crop to rot on the vines.  My husband & his coworkers asked if they could pick some of them since he wasn't going to, and the older man told him to go ahead and do so.  So, I ended up with several cantaloupes sitting on my counter!

What to do with them all?  I had NO idea.  We all like cantaloupe, but we can only eat so much.  I had to do something!  I sat... and pondered.  Hmmmm.  Why not cook with it somehow?  So, my cooking with cantaloupe experiment began!  I'm going to share with you my top 2!  

I pureed 3 cantaloupes in my food processor for the following 2 recipes.  I divided it & used 3 cups in the bread, & 4 cups in the sherbet.

Cantaloupe Nut Bread was my first successful attempt!  It turned out tasting similar to pumpkin bread, & was very tasty.  This recipe makes 2 loaves.  

In a large bowl, beat together 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, 1 tablespoon vanilla extract, & 3 cups of pureed cantaloupe.

Mix in 3 cups of self rising flour & 2 tablespoons of cinnamon.  

Stir in 1 cup of chopped pecans.

Pour into 2 loaf pans, & bake at 325 degrees for 1 hour.

Cantaloupe Nut Bread


  • 3 eggs
  • 1 cup of vegetable oil
  • 2 cups of sugar
  • 1 tablespoon vanilla extract
  • 3 cups pureed cantaloupe
  • 3 cups self rising flour
  • 2 tablespoons cinnamon
  • 1 cup of chopped pecans


In a large bowl, beat together eggs, vegetable oil, sugar, & vanilla.  Mix in pureed cantaloupe - then flour & cinnamon.  Stir in pecans.

Pour into 2 loaf pans & bake at 325 for 1 hr.

*Note*  Put filled loaf pans on a baking sheet just in case there is overflow!


Cantaloupe Sherbet!  This is so refreshing & yummy!

You will need 3 to 4 cups of pureed cantaloupe, 2 cups of milk, 1/3 cup of sugar, 1 (.25oz) pack unflavored gelatin, & 1/3 cup honey for this.  

Blend cantaloupe & 1 cup of milk until smooth.

Mix the remaining cup of milk & sugar in a pot on the stove.  (no heat yet)

Sprinkle on the package of unflavored gelatin & let it sit for a couple of minutes.  

Heat over low heat & stir until the gelatin is dissolved.

Stir in 1/3 cup of honey.


Pour in the pureed cantaloupe/milk mixture.  Stir to combine.  Pour into a 13x9 inch baking pan, & partially freeze for about 3 hours. 


After the 3 hours, scoop out the partially frozen mixture & place it back into the food processor & process until smooth.  Pour it back into your dish, cover, & freeze for 1 more hour.  


Serve, & enjoy!

Cantaloupe Sherbet


  • 1 ripe cantaloupe, pureed
  • 2 cups cold milk, divided
  • 1/3 cup sugar
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/3 cup honey


Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.

In a saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the honey and pureed cantaloupe. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.

Place cantaloupe mixture in a blender or food processor; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.


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