Fresh raspberried canteloupe is a delicious way to serve up your favorite fruits. Perfect for summer, this chilled treat would be perfect for a healthier dessert or cold appetizer.
I saw this idea for raspberry-puree covered cantaloupe years and years ago and just now remembered it. I added some honey to make it more sweet so that I could serve it as a dessert. The combination of flavors was just wonderful ~ serve it over vanilla ice cream for an extra special treat!
A Fruity Summer Treat
Fresh melons and berries are both two fabulous healthy fruits found in summer so it makes sense that we would try and combine the two into one tasty dish. This may just become your favorite new way to enjoy your favorite fruits (and we can see why).
Why You’re Going to LOVE This Recipe
- It’s great chilled. A cold melon is always wonderful on a hot summer’s day and so are these raspberries canteloupe balls. Enjoy them at room temp or let them chill for a few hours in the fridge to really get the best experience.
- Minimal ingredients and steps. While this snack looks fancy and high-class you’d be surprised to learn that we only need 5 ingredients and about 3 or 4 steps to assemble. This is one of those dishes that looks difficult and fancy, but it honestly couldn’t be simpler.
- It’s ready for any occasion. Serve these cantaloupe rounds for a fancy chilled appetizer, dessert, or snack at your next party to guests, or keep it as a delicious snack at home for the family (or yourself).
Cantaloupe: Find a fresh ripe cantaloupe and slice it into cubes or use a melon baller to get little balls of fruit that look fancy.
Raspberries: You will want to buy a 6-ounce container of fresh raspberries, but you will only need about 4 ounces of it (roughly 2/3s of the container).
Honey: Add in 2-3 teaspoons of honey for added sweetness.
Mint leaves: For added flavor and freshness, we add in 2-3 mint leaves. This really helps to elevate the dish.
How to Make Fresh Raspberried Cantaloupe
Scoop your cantaloupe into little balls using a melon baller or dice them into bite-sized cubes. Set aside.
Rinse about 2/3s of the container of fresh raspberries and pat them dry.
Add the raspberries to a small food processor, and add in the mint leaves and honey.
Blend together until pureed, and then immediately pour over the top of the canteloupe.
Mix well to combine and then serve as a refreshing sweet treat or with some vanilla ice cream.
How to Choose Cantaloupe
When looking for a fresh canteloupe to purchase, you should look for one with a nice tan color that still has streaks of green running throughout. The canteloupe should also be firm and not too soft. Cantaloupes with brown spots should also be avoided as well because these could be bruises which means mushy canteloupe inside.
Fresh Raspberried Cantaloupe
- 1 whole fresh cantaloupe
- 4 ounces fresh raspberries
- 2-3 teaspoons raw honey
- 2-3 leaves fresh mint
- Removed seeds from your canteloupe.
- Slice into cubes or into rounds using a melon baller
- Rinse about 2/3 the container of a 6-oz package of fresh raspberries and pat dry.
- Using a small blender or food processor, blend the raspberries with the honey and mint leaves.
- Immediately pour puree over the cantaloupe rounds. Mix well, until all cantaloupe is covered.
- Serve as a refreshing, sweet treat or atop vanilla ice cream.
How long is cut canteloupe good for?
You can keep this canteloupe dish in an airtight or tightly sealed container in the fridge for up to 3 to 5 days. This should give you plenty of time to enjoy it and share with everyone!
How to tell if cut cantaloupe is bad
If you find that your canteloupe has a slimy textured consistency, offputting smell, or any signs of mold, then you will know that it has passed its prime and is no longer safe to consume. If your canteloupe doesn’t show any signs of this then it is most likely safe and fine to eat. Enjoy.
What to do with overripe cantaloupe
If, after cutting into your fresh canteloupe, you notice that it is too ripe to turn into cut cubes or round balls, you can always turn it into something else that’s equally as delicious. For example, if you made the raspberry sauce for the cantaloupe and blend everything together in a food processor or blender you can easily adapt this WATERMELON BERRY SORBET to create a new treat that just requires a little patience.
If you’re looking for more Fruit and Veggies Recipes, then we have got you covered!
- MANDARIN ORANGE SALAD
- ZUCCHINI RISOTTO
- STRAWBERRY MOUSSE
- ORANGE GLAZED CARROTS
- LEMON CHIFFON DIP
- EASY MANGO FRUIT SALAD
- GARDEN VEGETABLE CAPRESE SALAD
- FALL FRUIT BREAKFAST CRUMBLE
- LEMON BLUEBERRY JAM
- HOMEMADE CREAMED CORN
With this fresh raspberry canteloupe recipe, you’re going to have a simple yet delicious and healthy appetizer worth serving up for any occasion. Serve with vanilla ice cream for a simple dessert, or eat it as-is and it’s sure to be equally delicious.
FINE CULINARY says
This is so Beautiful!
Marlys Folly says
This looks wonderful. I am going to have to try this the next time I buy a cantaloupe. Thanks for sharing on Foodie Friends Friday and we would love it if you would link back your recipes to us.
Amber Brady says
This sounds & looks amazing! Thanks for sharing at Sweet & savory Saturdays #9.<br />~Amber @ http://dessertnowdinnerlater.blogspot.com/
Marsha Baker says
I think this is an awesome flavor combo! YUM! What a fantastic idea. Thanks so much for sharing at Weekend Potluck.
Katie @ Made to be a Momma. says
This looks soo good! I love cantaloupe and raspberries so much! Would LOVE to have you share this at my link party!!<br /><br />http://www.madetobeamomma.com/2013/04/homemade-by-you-48.html
Pint Sized Baker says
Oh how delicious! I bet the two flavors just sing! Thanks for linking up at <a href="http://www.pintsized%20baker.com" rel="nofollow">Pint Sized Baker</a>'s Two Cup Tuesday Party! I've pinned this! I hope to see you again on Monday Night!
Oh my goodness! This looks so delicious and refreshing! Thanks so much for linking up with "Try a New Recipe Tuesday!" I can't wait to see what you share this week. 🙂
basma gaber says
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