Tag: cantaloupe

Cantaloupe Olive Salad with Mint Lime Dressing by Gordon Ramsay

A wonderful combination of fruit and lettuce with a mint lime dressing. This salad makes an ideal accompaniment to cold or smoked meats and poultry. As well as being fresh, light and tasty, this salad is incredibly easy to make. Truly a refreshing summer delight! If you prefer, you can substitute honeydew or watermelon for cantaloupe.

	Mint Lime Dressing
1/2 Cantaloupe 100 g Mixed olives, pitted 2 Romaine lettuce, cut into wedges	15 g Mint leaves, finely chopped 1 Red chilli pepper, seeds removed, thinly sliced Zest and juice of 1 lime 1 clove Garlic 2 tsp Ginger, chopped 100 ml Olive oil Sea salt

Place all the ingredients for the dressing in a jar with lid. Shake until thoroughly mixed and refrigerate until ready to use.
Use a melon baller to scoop balls from the cantaloupe. Peel the rest and cut into small cubes.
Place cantaloupe and mixed olive in a bowl. Add in 2 tablespoons of mint lime dressing. Toss to combine.
Cut the romaine lettuce heart into 4-6 wedges and arragne them on a serving platter. Place the melon and olive mixture in the center and between the wedges. Spoon some dressing over and serve immediately!

CREAMY CANTALOUPE POPSICLES

One of my favorite parts of summer is all of the fresh fruit that is available. I found this extremely simple recipe, realized it only had 3 ingredients and decided to give it a try. We all loved these popsicles, and I love the fact that they don’t have a bunch of dyes, preservatives and other hard to pronounce ingredients! This recipe is basic enough that I think you could probably swap other types of fruit for the cantaloupe or even try a combination of fruits.

Creamy Cantaloupe Popsicles

1 1/2 cups cubed cantaloupe

1 cup heavy whipping cream

1/2 cup sugar

Puree the cantaloupe in a blender and set aside. Combine the whipping cream and sugar in a saucepan and stir over low heat until the sugar is dissolved (should only take a couple of minutes). Remove from heat and stir in the pureed cantaloupe. Pour into popsicle molds and freeze until firm. Enjoy!

Book Review: End of the Rainbow Fruit Salad

Kitchen Club Kids

Recently, I had an opportunity to review a children’s book titled End of the Rainbow Fruit Salad, a book that is part of a series called Kitchen Club Kids. This series is designed to help establish healthy eating habits with young children with the use of colorful pictures and simple, fresh recipes. I have two toddlers at home right now and both of them have really enjoyed reading this book. The book is short and simple with uses catchy rhymes to help kids learn counting skills as part of a recipe for creating a fruit salad. I love reading and I love cooking and this book is a great way to introduce young children to both! My kids love to help in the kitchen and have been begging me to make a fruit salad just like the one in the book – time to go get some fresh fruit!

You can order this book at Kitchen Club Kids, as well as find more information about other books in this series that will be available soon.

Blueberry & Banana Melon Bowl

Sometimes you just need some fruit in your life.

After a weekend of cake filled preschooler birthday I felt like I needed a more ‘grain free’ breakfast this morning to let my body settled and readjust itself. I wanted something light but filling enough to hold me through my morning.

My first thought was yogurt and fruit, but it wasn’t quite appealing enough. A hah! What about a self containing breakfast? An edible bowl!

Of course, there are a few options out there for edible fruit bowls such as honeydew, watermelon, papaya… Really any sort of melon would work out pretty well.

I only went with cantaloupe since they were on sale at my grocery store this weekend. Well…that, and I know that my grandma is a huge fan of them. She’s here visiting all the way from the Oregon coast!

As if all that fruit wasn’t enough, I added some chia seeds and almonds for a little bit of a crunch and also a nice boost in protein. After all, this is supposed to get me through my morning!

I didn’t manage to eat all of my melon, but I was still rather full all the way up until lunch time with this wonderfully fruity breakfast.

Blueberry & Banana Melon Bowl
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Melon Bowl • Calories: 336.9 • Fat: 5.1 g • Carb: 55.7 g • Fiber: 5.4 g • Protein: 20.6 g • Sugar: 45.7 g • Sodium: 107.8 mg

Ingredients:
1/2 Small Cantaloupe (About 4″ Diameter)
6 Oz. Fat Free Vanilla Greek Yogurt
1/4 C. Fresh Blueberries
1/2 Medium Banana
7 Unsalted Almonds
1/2 Tsp. Chia Seeds

Directions:

Scoop the pulp out of half of a cantaloupe and discard.

Fill the cantaloupe bowl with the yogurt.

Toss the blueberries and bananas on there.

Add the almonds and sprinkle the chia seeds over the top of it all.

Serve right away and enjoy!