Cantaloupes are low in calories and fat free. Cantaloupes can be pickled, grilled, dehydrated, made in to soup, salsa or preserves and incorporated into a main course very easily.
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Pickled Rocky Ford Cantaloupe
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District
Brian Kearney, Apprentice - CU Boulder
Rusty Williams, Apprentice - CU Boulder
- 1 Rocky Ford Cantaloupe
- 1/4 Red Onion, julienned
- 3/4 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 1 Tsp. Whole Cloves
- 1 Tsp. Allspice
- 1/2 Tsp. Ground Cayenne Pepper
- 1 Cup Honey
For pickling and preserving tips, visit the CSU Extension website at www.ext.colostate.edu. The CSU Extension Cantaloupe Fact Sheet has a recipe for preserving cantaloupe pickles: http://farmtotable.colostate.edu/docs/cantaloupefactsheet.pdf.
- Wash cantaloupe well under running water using a vegetable brush and dry with paper towels.
- Cut cantaloupe into 1/2" cubes and place into a large stainless steel bowl.
- Combine vinegar, water and spices in a pot and bring to a boil.
- Reduce heat and simmer for 3 minutes.
- Add the honey and stir until combined and dissolved.
- Remove from the heat, pour over the cantaloupe and cool.
- Put in small jars and store in the refrigerator for up to 5 days.
- When serving, chop the cantaloupe and serve with the pickling liquid.
- A great summer condiment for brats, grilled chicken or beef tacos.
Visit www.rockyfordgrowersassociation.com for more information about Rocky Ford Cantaloupe.
Visit www.coloradoagriculture.com for a complete list of recipes.
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