The Joy Kitchen's Roasted Cantaloupe

By • September 3, 2013 • 8 Comments


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Author Notes: Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water weight. What's left is sweeter, more complex and jewel-like, with lightly singed edges. Eat it as is, put it on top of your yogurt, granola, or buttery cakes, or puree it into popsicles. Adapted slightly from The Joy Kitchen.Genius Recipes

Makes roasted cantaloupe -- varies according to the size of the cantaloupe in question

  • 1 cantaloupe
  • About 2 tablespoons sugar or vanilla sugar (optional)
  1. Heat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Wash, cut in half, and remove the seeds from the cantaloupe. Cut into wedges, and then into cubes.
  3. If you like, toss the cubes with a little sugar or vanilla sugar. If the melon is a very sweet one, it will not need the extra sugar. If it's on the watery side, though, adding a little sugar helps with the caramelization. Vanilla sugar is a lovely addition, and if you ever use vanilla beans, there's no reason you shouldn't have some vanilla sugar tucked away in your pantry. If you don't have any, make some straightaway. It's a nice little secret ingredient to have on hand.
  4. Roast until the melon begins to look a little shriveled and has started to caramelize, about 20 minutes. Cool completely. Serve over oatmeal, yogurt, ice cream, custard, or anywhere else where you need mild fruit accompaniment.

Comments (8) Questions (0)

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3 months ago Michelle McGowan

So I have rogue cantaloupe that I would love to try roasting and use as dessert for an upcoming dinner party. {I'm thinking: roasted cantaloupe over vanilla ice cream with pistachios.} Trouble is, the dinner party is 2 weeks away. Do you think any flavor or consistency would be compromised if I froze the melon first and then roast it closer to time?

Miglore

3 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Good question! I haven't tried it but I think the texture would go soft from freezing and thawing -- which might be okay if you're open to it turning into more of a compote. Freezing after roasting might work out better. Either way, pistachios & ice cream with it sound perfect.

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3 months ago Michelle McGowan

Thank you for getting back to me! Prior to reading your reply, I decided to go ahead and freeze, then roast. I'll let you know how this little experiment turns out :)

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7 months ago MissNewEngland

Obviously, Mark! You haven't had any huge, delicious, home grown New York muskmelons! Make friends w your local farmer. They're particularly good this year, too!

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8 months ago Mark G

That is true regarding he refrigerator...now if I could just convince the produce Manager at Wegman's to keep them out of the refrigerator so I have a chance to let them rippen :)

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8 months ago Susan

Thank you! First year planting cantaloupe and am grateful for this suggestion.

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8 months ago Mark G

I grew up in west Texas, home of the famous Pecos Cantelopes which we used to be able to buy during the season for $1 for a peck sack full. That spoiled me so much for really great cantelopes that I have been disappointed ever since (now live in upstate NY, not the home of great melons)! This recipe is so good that I will again enjoy buying the melons when they are available even knowing that raw they will disappoint.

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8 months ago char

From NY, you won't get a good one till it's in season, be sure to pick one that has a creamy colored covering and last but not least if you do buy one that is greenish, let it sit out for 2 0r 3 days, once it's been in the fridge it will never ripen.