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We are going to do cantaloupe today. It is one of summer’s delights; sweet and juicy and full of things good for us. I have found, and I’m sure you have, too that the cantaloupe this past spring and now summer has been sweeter than other years. The cantaloupe available to us isn’t really cantaloupe but the netted muskmelon (mush-melon as some people call it). I’m told the true cantaloupe is grown in Europe and is much smaller than the cantaloupe sold in the U.S. All said and done, I’m calling it cantaloupe as that’s what I’ve called it most of my life, so let’s not get so technical.

Although cantaloupe will continue to ripen off the vine, a good one should have reached the mature stage before it is picked. If it’s picked too soon, the stem doesn’t break off cleanly, so look for the little depression at the stem end to be smooth with no bits of stem. Choose a cantaloupe that is heavy for their size because they will be juicier. Also, the best test of its ripeness is the scent. Pick up a melon, step away from the pile of melons to get away from the aroma and then sniff the stem end. You should be able to smell a sweet fragrance. If it’s not ripe, there will be little, if any, aroma.

Many cantaloupe, like bananas, are not completely ripe in the supermarket and must ripen at home for two to four days to reach their peak. I learned long ago how to ripen cantaloupe, and other fruits for that matter, and that is to put it in a paper bag (not plastic) and let it sit at room temperature until it is ripe, using the sniff test. Then eat it or refrigerate it. If you put it in the fridge, wrap in plastic wrap so it doesn’t absorb other odors in the fridge.

Enough talk, let’s get to recipes.

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You’re in for a treat if you like avocado and a peppy dressing for this salad.

CANTALOUPE AND

AVOCADO SALAD

Salad

1 small head red leaf lettuce or romaine, torn into pieces

1 small head iceberg lettuce, torn into pieces

1/2 of a large ripe cantaloupe, cut into bite-size pieces

1 large, ripe avocado, peeled, pitted and cut into thin slices

DRESSING

1/4 c. bottled salsa, mild, medium or hot (your choice)

1/4 c. honey

3 T. vinegar

2 t. Worcestershire sauce

2 T. diced onion

few dashes salt and pepper

1/3 c. canola oil (or good grade of vegetable oil)

Make the dressing first.

In a covered jar, combine all dressing ingredients and shake well; set aside.

In a very large bowl, place the lettuce, shake the dressing again and pour half of it over lettuce. Toss well; add cantaloupe and avocado. Add rest of dressing and toss again. Serves 8-10.

NOTE: If this is too much for the amount of people you’re serving, it is easily cut in half. This salad is not a good “keeper” so eat all of it.

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This is a refreshing drink for a warm summer day. It’s quite good.

CANTALOUPE SMOOTHIE

half of a 2-1/2 lb. cantaloupe, peeled, seeds removed and cut into chunks

1/4 c. pina colada mix

2 T. lemon juice

6 ice cubes

Puree melon cubes in blender with pina colada mix and lemon juice. Add ice cubes and blend until smooth. Makes four servings or 2-1/2 cups. Serve with a lemon twist if you wish.

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If you really want a fruity drink, try this thirst-quenching cooler.

FRUITY SUMMER SMOOTHIE

6-8 ice cubes

1/2 c. cubed cantaloupe

1/2 c. pineapple chunks

1/2 c. cranberry juice

1/3 c. sliced bananas

1/4 c. pineapple juice

1 T. honey

3/4 t. lemon juice

1/4 t. grated lemon peel (optional)

Put all ingredients in a blender or food processor; cover and blend until smooth. Serve right away. Makes two to three 8 oz. servings.

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This salad is great for a light supper on a warm summer night. Serve muffins, popovers or a quick bread and you’re all set.

FRUIT ‘N HAM SALAD

1/2 of a medium cantaloupe, seeded and peeled, cut into bite-size pieces

7 c. torn, fresh spinach

1-1/2 c. cubed, cooked ham (have the deli at the supermarket slice a 1/2-inch slice for you)

3/4 to 1 c. thinly sliced red onion, separated into rings

3/4 c. halved green grapes

DRESSING

3 T. sugar*

2 T. orange juice

2 T. vinegar

1 green onion, sliced thinly to make 1 T.

1-1/2 t. grated orange peel

couple dashes pepper

1/3 c. canola or vegetable oil

1 t. poppy seeds

1/3 c. chopped pecans

Put cantaloupe pieces in large bowl; add next four ingredients, mixing gently; refrigerate.

Combine all dressing ingredients in a medium bowl, stirring to dissolve sugar.

When ready to serve, pour dressing over salad and toss gently. Serves 8.

*I use 3 T. sugar substitute in place of sugar. Also, to grate orange, lemon or lime peel easily, squeeze juice out first. Freeze the peel, then grate. Works like a charm.

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Thought for the day: Be enthusiastic about the success of others as you are of your own.

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