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
Instructions:
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!
PART 2!
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
Ingredients:
- 1 ripe cantaloupe, pureed
- 2 cups cold milk, divided
- 1/3 cup sugar
- 1 (.25 ounce) envelope unflavored gelatin
- 1/3 cup honey
Instructions:
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.
