Best Cantaloupe With Honey Ginger Dressing Recipes

CANTALOUPE WITH HONEY GINGER DRESSING

Cantaloupe With Honey Ginger Dressing image

Make and share this Cantaloupe With Honey Ginger Dressing recipe from Food.com.

Provided by littleturtle

Categories Breakfast

Time 5m

Yield 5-6 serving(s)

Number Of Ingredients 5

Ingredients

6 cups cantaloupe, cut into bite-size cubes
1/4 cup honey
1 teaspoon lime zest
1 teaspoon orange zest
2 teaspoons gingerroot, minced

Steps:

In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
Place fruit in a mixing bowl, top with dressing and mix well.
Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 117.8, Fat 0.4, SaturatedFat 0.1, Sodium 31.5, Carbohydrate 29.9, Fiber 1.8, Sugar 29, Protein 1.7

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING

Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

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