Dreams of fresh cantaloupe on a hot summer day conjure cravings for divine sweetness and juicy, flavor-packed goodness. Spiciness doesnt always jump into that equation — but maybe it should. Even pure melon devotees are broadening their expectations these days, often finding that spicy and sweet flavors complement one another in unexpected ways. Curiously, spices can increase the telltale sweetness of a gloriously ripe cantaloupe.
Just ask those residing in the Deep South of America, who have been peppering up their cantaloupe indulgence for longer than anyone can remember. A simple grind of black pepper can transform a cantaloupe slice quicker than “a flash of lightning in a summer storm,” as the Southern adage goes. The juxtaposition of spicy black pepper and sweet natural sugar play off one another, punching up the mildness of the melon while making its sweet personality shine even more. Adding oil and vinegar can increase that striking contrast.
But back pepper isnt the only way to infuse a bit of twang and sass into sliced, diced, or balled cantaloupe flesh. Sea salt has an effect similar to black pepper, while a whole host of other unsuspecting spices and herbs lie in culinary spiced-fruit wait.
Some people will put salt on melon to enhance the sweetness. Another great option is to squeeze a little lime juice on the melon.
Perk up cantaloupe chunks with spirited spicy goodness
Fruit and spice hookups have been around for ages, from common apples and cinnamon to strawberries and vanilla, cilantro and lime, and countless others. Popular chili-based spice mixes such as Tajin even purposefully entered the spice scene in Jalisco, Mexico, as an accompaniment to fresh fruits and vegetables, including melons. When visiting Latin American countries, you may encounter melon sticks dipped in Tajin or other spice combinations — but its simple to just create your own.
From “spicy spices” to the genteel, earthy ones, theyre all fair game as cantaloupe cohorts. Chilled ripe cantaloupe is a willing recipient for intoxicating spices such as coriander or cardamom paired with punchy paprika and a crunch of sea salt. Or go for an earthy flavor with a dusting of cumin, curry, turmeric, achiote, chili powder, or garlic — in any combination youre brave enough to try. When creating an Italian or Mediterranean meal, finish it off with cantaloupe steeped in tarragon, thyme, oregano, marjoram, or rosemary.
Holiday hot-chocolate pairings such as nutmeg, cinnamon, and cloves work equally well with melons, giving extra depth to the sweetness factor. Some communities, such as the Pennsylvania Dutch, advocate making a spiced cantaloupe spread by boiling cantaloupe and adding a variety of spices, sugar, and vinegar.
What do you do to save a bad melon? Let us know in the comments below.
During the summer, I can imagine no better dessert than a melon. Watermelon on the beach, honeydews in my backyard, cantaloupes sliced at a barbecue and eaten with orange smiles. Cutting into a melon is like a drumroll: You slice with anticipation, suspense. How will it look? How will it taste? A smell test, a knock on the skin, a push of the thumb into the exterior can tell you only so much about a melon’s quality. The moment of truth comes after the whole thing’s been sliced and separated.
Hear me out. This trick comes to me from my grandfather, who grew cantaloupes in his backyard. Every so often he’d get unlucky and harvest a melon that just wasn’t cutting it. Rather than throw the melon out (this from the man who could make a single paper towel sheet last hours), hed reach into a tiny table side salt cellar and pinch out a bit. Hed rub some salt across his slice of melon with his forefinger.
If you’re lucky, a melon is sweet and juicy, so moist it runs in rivulets down your forearm, dripping off your elbow like a stalagtite. However, if you’re unlucky, when you bite into that melon it’ll taste like water: flavorless, boring, lacking in sugar. The curse of a not-good melon is a bad one.Shop the Story
Sure, you could toss it. Shove your guilt down your throat faster than a competitive hot dog eater and just put the whole thing in the garbage. Or you could muscle through a bad experience, numb your taste buds and wolf down what’s left of your horrible melon.
BEST TIPS for growing CANTALOUPE: Grow SWEET, FLAVORFUL cantaloupe with these tips.
FAQ
What can I add to cantaloupe to make it taste better?
What can I do with cantaloupe that is not sweet?
How can you make cantaloupe sweeter?
What do I do if my cantaloupe isn’t sweet?
What can you add to cantaloupe?
You can also try adding other flavors like honey, mint, or ginger to the cantaloupe for a unique taste. Drizzle some honey over the top of the cantaloupe, or add some chopped mint leaves for a refreshing twist. You can also try grating some fresh ginger and mixing it with the cantaloupe for a spicy kick.
What is a good substitute for Cantaloupe?
Cantaloupe is a type of muskmelon that is available in mid to late summer. Cantaloupe should be sweet and juicy when ripe. Although their flavor profile will differ, honeydew, Persian melon, or any other muskmelon can be a substitute for cantaloupe in a recipe. Those who are allergic to muskmelons may want to opt for watermelon, mango, or papaya as a substitute. Late summer farmer’s markets are great places to find sweet high quality cantaloupe and other melons.
How do you sweeten a cantaloupe?
Cut your cantaloupe into thick slices and grill them for just a few minutes on each side until they are slightly caramelized. The heat unlocks the natural sugars in the fruit giving it a taste similar to candy. Sweetening an unripe or not so sweet cantaloupe is possible with the right method.
Can you add sugar to cantaloupe?
If your cantaloupe is still not sweet enough, you can add some sugar to it. Mix a tablespoon of sugar with a tablespoon of water and drizzle it over the cantaloupe. Alternatively, you can sprinkle some sugar directly on the cantaloupe. However, use sugar sparingly, as it can add unwanted calories. 4. Squeeze Some Lime or Lemon Juice