HOME > Chowhound > Home Cooking >

Discussion

cantaloupe puree??

Have about a half a melon in fridge that I cut off rind a few days ago. Nice flavor but very so so texture. Plan to puree and freeze to make something with it later.

What would you do with it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. As is, it is a good smoothie, but you can certainly blend in any other fruits of your choosing. Or mix with yogurt and make popsicles/sherbet.

    1. Pass it through a superbag and make a clear cantaloupe soup including some additional elements.

      1. sorbet or ice cream?

        i bet you could also come up with some amazing drinks. cantaloupe puree and vodka could be good. or use it to camouflage a terrible white wine (we seem to always have some awful bottle in our fridge) or mix with champagne or prosecco for a brunch twist on mimosa...

        if you're feeling adventurous, you could use it in a baking recipe for something otherwise plain, like a pound cake or vanilla cupcakes.

        4 Replies
        1. re: poochiechow

          Say I made a pound cake. How would I measure canatloupe puree?? Guessing if recipe called for a cup of liquid (milk/cream), maybe half of each?

          1. re: kseiverd

            Sorry, but I don't think that will be a success. Considering how much water is in a melon, I think its flavor will be masked by the rest of the ingredients. Now if you simmered the puree down to the consistency of apple butter, you'd have a shot at making the cake taste fruity but I'm not certain that would improve it any. You could also reduce the puree into a sauce by pouring it onto a baking sheet and baking on low heat, stirring occasionally. Incorporate THAT into a batter, as for an applesauce cake. Or use it as a sauce for toasted (plain) pound cake.

            Now that I think of it, I can see melon being really good as fruit leather!

            1. re: greygarious

              ohhhh, fruit leather is an awesome idea.

              yeah sorry, i was thinking of it as a little thicker. you know how you can replace fat in some recipes with applesauce? (though sometimes the texture gets weird, but that's another post) i was picturing a strained or reduced cantaloupe puree like greygarious said.

              1. re: greygarious

                Well, I pureed and probably have a quart. I LIKE the idea of cantaloupe "butter"!

            1. Cucumber-Cantalope Gazpacho