Best Grilled Cantaloupe Recipes

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.

GRILLED RADICCHIO AND CANTALOUPE SALAD

Steps:

• For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
• For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
• Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.

GRILLED PROSCIUTTO-WRAPPED CANTALOUPE

Steps:

• Heat grill to high.
• Cut cantaloupe into 16 slices. Season with pepper and basil.
• Wrap each with a slice of prosciutto.
• Grill each of the 3 sides for 1-2 minutes.

RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD

Steps:

• For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
• Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
• Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
• Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
• For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
• Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
• For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
• For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
• In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

GRILLED HAM WITH PINEAPPLE AND CANTALOUPE

Steps:

• Combine the butter, honey, lime juice and nutmeg in a small saucepan.
• Heat and stir until well blended.
• Slash the outer layer of fat on the ham at 2" intervals.
• Peel the cantaloupe, de-seed it and cut into 6 wedges.
• Peel the pineapple and cut it into 6 slices 3/4" thick.
• Do not core the pineapple as it will make it easier to handle on the grill.
• Brush both sides of the ham with the basting sauce and put on a medium hot grill (about 6" above the coals).
• Cook for 16-20 minutes, turning and basting frequently.
• About 8 minutes before the ham is done, baste the fruit with the sauce and place it on the grill.
• Basting often, cook the fruit until it's well glazed and lightly brown on all sides.
• To serve, place the ham and fruit on a platter and cut thin slices across the grain of the ham.

GRILLED FISH WITH SPICY CANTALOUPE-CUCUMBER SALAD

Steps:

• Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.
• In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad.

GRILLED CHICKEN SALAD WITH CANTALOUPE

Steps:

• Season chicken breasts with salt pepper and seasonings which you like. Grill chicken.T.
• hen cool cut in to small pieces.
• Set aside.
• Cook pasta according to directions on package. Rinse with cold water and set aside.
• Combine diced mango and melon, chicken and rest of ingredients; stuff shells.

GRILLED HONEY MINT CANTALOUPE

Steps:

• Preheat grill to about med-low.
• Heat butter and honey together in a saucepan.
• Stir in the mint.
• Thread melon on skewers.
• Baste with sauce.
• Grill on lightly oiled grill 5-7 minutes, turning often.
• Can be served warm or room temperature.

GRILLED CANTALOUPE RECIPE - (3.7/5)

Steps:

• Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Turn and grill for another minute. Mound grilled side up on platter. Brush with honey; sprinkle with cayenne pepper.

GRILLED CANTALOUPE FROZEN YOGURT POPS

Steps:

• Heat a grill or grill pan to high until it is smoking. Clean and oil the grill grates or grill pan.
• Meanwhile, in a small bowl, stir together the honey and lemon juice until combined.
• Cut each cantaloupe half into 1 1/2-inch-thick wedges. Working in batches, grill a few wedges at a time until well charred on both sides, 1 to 2 minutes per side. Transfer to a baking sheet and immediately brush each wedge with the honey mixture. Continue grilling and brushing until all the cantaloupe is prepared.
• Transfer the cantaloupe to a blender or food processor and pulse until smooth. Add the yogurt and almond extract, if using, and blend until smooth.
• Transfer the mixture to a large vessel with a pour spout (if using the blender, you can usually pour straight from there). Pour the mixture into ice pop molds, press wooden ice pop sticks into the center of each mold and freeze until firm, at least 6 hours and up to overnight.
• Run the mold under warm water to slip the pops out. Keep frozen until ready to serve.

RORY'S RIBS WITH GRILLED CORN AND CANTALOUPE

Steps:

• FOR BARBECUE SAUCE AND RIBS: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. (DO AHEAD-can be made 1 week ahead. Cover and chill.) Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. (DO AHEAD-1 day ahead; cover and chill.) Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450. Pour 1/2 cup remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. (DO AHEAD-2 hours ahead. Let stand at room temperature.) FOR HERB BUTTER AND CORN: Whisk butter and all herbs in medium bowl to blend. Season butter to taste with salt and pepper. (DO AHEAD-1 week ahead. Cover; chill. Bring to room temperature.) Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter. Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter. FOR MELON: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.

GRILLED CHICKEN WITH CANTALOUPE SALSA

Steps:

• In a small bowl, combine orange juice, lime juice, garlic and cumin. Whisk to combine. Place chicken and citrus mixture in a tightly sealed zipper bag. Refrigerate for 2 hours.
• In a large bowl, combine cantaloupe, serrano pepper and onion. Add salt and pepper to taste. Set aside.
• Spray a non-stick grill pan with cooking spray. Heat grill pan over medium heat. Remove chicken from plastic bag and discard marinade. Cook chicken breasts on grill pan for 7-10 minutes on each side or until chicken is no longer pink.
• Serve and top with cantaloupe salsa. Enjoy.

GRILLED CANTALOUPE SKEWERS

Steps:

• Lightly oil grill grate. Heat grill for medium heat.
• Thread cubed cantaloupe on skewers. In small saucepan, heat butter and honey until melted. Brush skewers of cantaloupe w/ butter/honey mix. Grill skewers 4-6 min, turning to brown on all sides. Serve skewers w/ remaining sauce.