Cantaloupe Recipe Search Contest
As we prepare for next year’s harvest, California cantaloupe farmers are looking for new recipes to build up the cantaloupe recipe collection on our website for sharing with other cantaloupe lovers next year, and we need your help!
The California Cantaloupe Advisory Board is inviting you to participate in a recipe search contest where you will have the opportunity to be featured on our website with one recipe winning a grand prize cantaloupe recipe winning a $250 gift card for groceries!
Cantaloupe farmers are asking you to submit your favorite recipes using cantaloupe. This recipe search contest will take place on our Facebook Page under the “Recipe Search Contest” tab here. To participate, all you have to do is upload your favorite recipe that uses cantaloupe and a picture of your dish, fill out the entry form, and submit! It can be an original recipe you’ve created or one you’ve adopted from somewhere else, just let us know where you got the original recipe. To increase your chances of being featured and winning the gift card, you can post up to one recipe every 24 hours until the contest ends on Sunday, December 21, 2014.
We will select our favorite recipes you submit and include them in the recipe section of the California Cantaloupe Advisory Board website along with your name as the contributor!
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Browse our recipes page for juicy inspiration! Here are a couple of delicious dishes to get you started…
Savory Grilled Cantaloupe Skewers
When sweet things caramelize on a hot grill, savory flavors shine!
Serves 4
Ingredients:
-1 California cantaloupe, washed, peeled, seeded and cut into one-inch cubes
-1 red onion cut into half-inch-wide wedges
-2 boneless, skinless chicken breasts, cut into one-inch cubes
-1 Tablespoon olive oil
-1/2 teaspoon kosher salt
-1/4 teaspoon fresh ground black pepper
Directions:
- Preheat grill or grill pan.
- While grill is heating, thread chunks of melon, onion, and chicken onto skewers. Brush with olive oil, sprinkle with salt and pepper.
- Grill skewers over medium heat for 15-20 minutes, rotating occasionally, until chicken is cooked through and onion and melon are golden brown. Serve immediately.
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Cantaloupe Cream Pie
Everyone loves a cream pie, and this one has a distinct color and sophisticated flavor that will make it a favorite!
Serves 8
Ingredients:
-1 pre-baked pie shell
Filling:
-1 California cantaloupe, washed, peeled, seeded, and pureed in blender or food processor
-1/2 cup sugar
-Pinch of salt
-1/3 cup cornstarch
-1/4 cup lime juice
-1/4 cup water
-4 egg yolks
-2 Tablespoons unsalted butter
Topping:
-1 (8 oz.) package light cream cheese (Neufchatel)
-1/2 cup sugar
-1 Tablespoon milk
-1/2 teaspoon vanilla
-3 cups fresh whipped cream
Directions:
- Place cantaloupe puree, pinch of salt and sugar in medium sauce pan. Bring to a simmer over medium heat. Dissolve cornstarch in water and lime juice and add to pan while stirring. Simmer mixture while stirring until it begins to thicken.
- In a small bowl, lightly beat egg yolks with fork. Gradually add some of the hot melon mixture to the eggs, one spoon at a time, stirring in between to prevent eggs from cooking. Add the warm egg mixture to the pot and simmer while stirring for two more minutes until thickened.
- Remove from heat and stir in butter.
- Pour melon mixture into pre-baked pie shell and place in refrigerator until cool and firm.
- While pie is cooling, whip light cream cheese with sugar, milk and vanilla until soft and smooth. Gently fold in whipped cream. (Do not use canned whipped cream. If not using fresh whipped heavy cream, substitute thawed, frozen whipped topping.)
- When pie is cool, spread cream mixture over the top and place pie back in refrigerator until serving time.
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For more inspiration and more delicious recipes featuring cantaloupe, visit our recipe page https://californiacantaloupes.com/recipes.
Submit your recipe and enter the contest here! http://on.fb.me/1t6YCXh
