Sure, you can toss cubes of cantaloupe in a fruit salad and call it a day. Or you can let the surprisingly versatile fruit really shine. It’s at its peak from June through August, so this summer, we’ll be using this melon in sweet and savory dishes alike. Here, 30 cantaloupe recipes—from salads to ice cream—to get your tastebuds watering.
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What has four ingredients and tastes like the essence of sunshine? This guy. It’s reason enough alone to buy an ice-cream maker.
Sweet and a little spicy, it makes those 350-degree summer days all the more bearable.
If you’ve already picked a ripe cantaloupe, it doesn’t need much adornment. But a little spicy-salty action never made anything worse.
Wait, you’ve never heard of fruicuterie before? You’re in for a treat, even if you’re not a vegetarian.
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Think of this recipe—courtesy of Coterie member Gaby Dalkin—as a modern take on everyone’s favorite summer salad. Salty prosciutto complements the sweet melon without being too heavy (and it doesn’t hurt that they look like little jewels).
Sure, you could make a Caesar salad with stale croutons and gloppy dressing. Or you could try this fresh vegan version with cantaloupe and marcona almonds. It’s your call.
FYI, you could swap the pepitas for roasted cantaloupe seeds if you wanted to get really fancy. Add a little feta and lime, and this quick side dish has it all.
Cantaloupe caprese strikes again, this time in the form of an elegant composed platter. We see an alfresco dinner party in your future.
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They say what grows together goes together, and in this case, whoever “they” are were right. Serve this light, ten-ingredient dish alongside some burgers and dogs.
Melon, ginger and mint are a match made in barbecue heaven. And if vodka isn’t your libation of choice, we think tequila (or even gin) would work just as well.
Eating a boozy frozen cantaloupe margarita straight out of a cantaloupe? We’ve officially peaked.
Aside from being a breeze to blend together, this chilled soup only gets better as it sits in the fridge. Make it ahead of time and impress those last-minute dinner guests. (Thanks, Coterie member Jodi Moreno.)
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Wondering what makes this creamy dessert—courtesy of Coterie member Carlene Thomas—particularly Southern? It uses buttermilk as a base, and honey in place of sugar. Don’t skimp on the fresh basil topping.
This is all we’ll be eating from now until Labor Day, thank you very much. Stocking up on cones now…
All the flavors of summer piled into one big bowl (with a bit of burrata for good measure). Duh we’re having seconds.
We wouldn’t tell you to make homemade jam unless it was worth it. And believe us, it is. (It’s also surprisingly easy—throw everything in a pot, simmer, then blend.)
This flavor combination sounds just crazy enough to be delicious. The spicy, nutty qualities of curry powder are an excellent complement to the musky, sweet melon.
There are few things a balsamic glaze won’t improve. This easy appetizer will convert even the most stubborn anti-cantaloupe folks. (There’s always one.)
The addition of lime and a pinch of salt keep this cooling beverage from being cloyingly sweet. It’s just like summer in a glass.
If you have 30 minutes, you’re *that much* closer to this snack plate. Serve it as the main course if you want; it’s that good.
Halloumi is a salty, melty Greek cheese that holds its shape when grilled. We love it so much (especially with cantaloupe) that we would name our firstborn after it. Kidding.
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A little cantaloupe, a little tequila (or, you know, a lot)…this is the life.
It’s a classic for a reason. Serve this at brunch or switch up your usual green salad at dinnertime.
The color alone was enough to convince us to make this drink. A splash of lime juice keeps things on the tart side.
Bonus points if you can harvest the basil and tomatoes straight from your backyard garden.
If you ask us, corn season is like Christmas in July—er, August. Make the most of it while you still can.
Cantaloupe and onions? Trust us, it’s good. This has just the right balance of sweet and savory.
It’s almost too pretty to eat, until you hear about the hot honey vinaigrette.
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Looking for a change of pace alongside that bowl of tortilla chips? We found it.
We know what you’re wondering and it’s true: Everything really does taste better as a taco. Even cantaloupe.
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