Cantaloupe

    

  

Nutrition Facts

Serving Size

  1 cup, balls (177.0 g) 1 cup, cubes (160.0 g) 1 cup, diced (156.0 g) 1 melon, large (about 6-1/2" dia) (814.0 g) 1 wedge, large (1/8 of large melon) (102.0 g) 1 melon, medium (about 5" dia) (552.0 g) 1 wedge, medium (1/8 of medium melon) (69.0 g) 1 melon, small (about 4-1/4" dia) (441.0 g) 1 wedge, small (1/8 of small melon) (55.0 g) 10 cantaloupe balls (138.0 g) 1 NLEA serving (134.0 g) 

Amount Per Serving

Calories 60Calories from Fat 3

% Daily Value*

Total Fat 0.3g1%

Saturated Fat 0.1g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.0g

Cholesterol 0mg0%

Sodium 28mg1%

Total Carbohydrates 14.4g5%

Dietary Fiber 1.6g6%

Sugars 13.9g

Protein 1.5g

Vitamin A 120% • Vitamin C 108%

Calcium 2% • Iron 2%

.Spiced Cantaloupe Butter

From Diana Rattray,

Your Guide to Southern Food.

INGREDIENTS:

cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)

sugar

lemon juice

cinnamon

allspice

PREPARATION:

Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill.

Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick. Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.

.Cantaloupe Bread with Praline Glaze 

"This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season."

PREP TIME  15 Min 

COOK TIME  1 Hr 

READY IN  1 Hr 15 Min 

SERVINGS & SCALING

Original recipe yield: 2 - 9x5 inch loaves

US METRIC

    

INGREDIENTS

3 eggs

1 cup vegetable oil

2 cups white sugar

1 tablespoon vanilla extract

2 cups cantaloupe - peeled, seeded and pureed

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

 

1/2 cup butter

1 2/3 cups brown sugar

1/2 cup chopped pecans

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.

In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.