5 Ingredients or Fewer

The Joy Kitchen's Roasted Cantaloupe

September  3, 2013
3 Ratings
Photo by James Ransom
  • Makes roasted cantaloupe -- varies according to the size of the cantaloupe in question
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Melissa S
    Melissa S
  • Kristen Miglore
    Kristen Miglore
  • Shanna
  • Michelle McGowan
    Michelle McGowan
Genius Recipes

Recipe by: Genius Recipes

12 Reviews

Melissa S. May 12, 2020
Maybe I had a very bland cantaloupe, but this was a miss for me. It tasted like roasted butternut squash but with less flavor. I didn't get much browning, just lots of juice. It was an odd flavor and consistency.
Shanna January 18, 2020
Has anyone tried roasting and refrigerating for a few days prior to serving? Is there any way you've had them besides with ice-cream that was a hit?
Michelle M. January 21, 2014
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?
Kristen M. January 22, 2014
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.
Michelle M. January 25, 2014
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 :)
Luciana June 1, 2018
I've now been waiting for 3 years....
RisingPhoenix4U June 28, 2022
Just wondering as I am new and really into food preservation…how did the cantaloupe experiment turn out?
MissNewEngland September 6, 2013
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!
Mark G. September 5, 2013
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 :)
Susan September 4, 2013
Thank you! First year planting cantaloupe and am grateful for this suggestion.
Mark G. September 4, 2013
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.
char September 4, 2013
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.