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Jul 29, 2014 10:08 AM

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?

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  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"!

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