Cooking with Cantaloupe – Cantaloupe Sherbet & Cantaloupe Bread

There is an older man that lives near my husband’s work.  Every year, he plants a large garden full of all sorts of produce.  This year, he planted cantaloupe, and  his crop went out of control!  He was used to just getting a few cantaloupes, but he ended up with dozens.  He had so many, that he didn’t want anymore & decided just to let what was left of the abundant crop to rot on the vines.  My husband & his coworkers asked if they could pick some of them since he wasn’t going to, and the older man told him to go ahead and do so.  So, I ended up with several cantaloupes sitting on my counter!


What to do with them all?  I had NO idea.  We all like cantaloupe, but we can only eat so much.  I had to do something!  I sat… and pondered.  Hmmmm.  Why not cook with it somehow?  So, my cooking with cantaloupe experiment began!  I’m going to share with you my top 2!  


I pureed 3 cantaloupes in my food processor for the following 2 recipes.  I divided it & used 3 cups in the bread, & 4 cups in the sherbet.


Cantaloupe Nut Bread was my first successful attempt!  It turned out tasting similar to pumpkin bread, & was very tasty.  This recipe makes 2 loaves.  

In a large bowl, beat together 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, 1 tablespoon vanilla extract, & 3 cups of pureed cantaloupe.

Mix in 3 cups of self rising flour & 2 tablespoons of cinnamon.  

Pour into 2 loaf pans, & bake at 325 degrees for 1 hour.

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Cooking with Cantaloupe - Cantaloupe Sherbet & Cantaloupe Bread

Author Mrs Happy Homemaker

Ingredients

• 3 eggs
• 1 cup of vegetable oil
• 2 cups of sugar
• 1 tablespoon vanilla extract
• 3 cups pureed cantaloupe
• 3 cups self rising flour
• 2 tablespoons cinnamon
• 1 cup of chopped pecans

Instructions

• In a large bowl, beat together eggs, vegetable oil, sugar, & vanilla. Mix in pureed cantaloupe - then flour & cinnamon. Stir in pecans.
• Pour into 2 loaf pans & bake at 325 for 1 hr.
• *Note* Put filled loaf pans on a baking sheet just in case there is overflow!

Part 2!!

Cantaloupe Sherbet!  This is so refreshing & yummy!

You will need 3 to 4 cups of pureed cantaloupe, 2 cups of milk, 1/3 cup of sugar, 1 (.25oz) pack unflavored gelatin, & 1/3 cup honey for this.

Blend cantaloupe & 1 cup of milk until smooth.

Mix the remaining cup of milk & sugar in a pot on the stove.  (no heat yet)

Sprinkle on the package of unflavored gelatin & let it sit for a couple of minutes.  

Heat over low heat & stir until the gelatin is dissolved.


Stir in 1/3 cup of honey.

 

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Cooking with Cantaloupe - Cantaloupe Sherbet & Cantaloupe Bread

Author Mrs Happy Homemaker

Ingredients

• 1 ripe cantaloupe pureed
• 2 cups cold milk divided
• 1/3 cup sugar
• 1 .25 ounce envelope unflavored gelatin
• 1/3 cup honey

Instructions

• Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
• In a saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the honey and pureed cantaloupe. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
• Place cantaloupe mixture in a blender or food processor; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.