Best 2 Cantaloupe Crunch Recipes

**Cantaloupe Crunch: A Refreshing and Nutritious Summer Treat**

As the summer sun warms the air, it's time to indulge in the refreshing flavors of the season. Cantaloupe Crunch, a delightful combination of sweet cantaloupe, crunchy granola, and creamy yogurt, is the perfect treat to cool down and nourish your body. This versatile dish can be enjoyed as a quick breakfast, a light lunch, or a guilt-free dessert. With variations ranging from classic to tropical, there's a Cantaloupe Crunch recipe to satisfy every palate. From the simplicity of the Original Cantaloupe Crunch to the exotic flavors of the Tropical Cantaloupe Crunch with Pineapple and Coconut, these recipes offer a delightful symphony of textures and flavors. So, gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the vibrant flavors of summer.

Let's cook with our recipes!

CANTALOUPE QUICK BREAD

Cantaloupe Quick Bread image

Here's a different and delicious way to use some of the sweetest bounty summer has to offer. Cantaloupe! A delicious quick bread to add to your rotation.

Provided by Amanda Formaro

Categories Breads

Time 1h5m

Number Of Ingredients 14

Ingredients

3 large eggs
1 cup canola oil (or coconut oil)
2 cups granulated sugar
1 tablespoon vanilla extract
2 cups pureed cantaloupe
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 cups powdered sugar (sifted)
1 teaspoon vanilla
enough milk to make a thick glaze

Steps:

Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
Puree enough cantaloupe in blender to make 2 cups puree
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.

Nutrition Facts : ServingSize 1 slice, Calories 336 kcal, Carbohydrate 54 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 186 mg, Fiber 1 g, Sugar 39 g

CANTALOUPE PEACH COBBLER

Cantaloupe Peach Cobbler image

Warm cantaloupe?! Turns out it's amazing! Especially when it's combined with the sweet peaches in this easy cobbler. We would have never thought to pair those fruits together, so thank goodness for Melissa. A delicious summertime dessert.

Provided by Melissa Johnson

Categories Other Desserts

Time 1h5m

Number Of Ingredients 16

Ingredients

1 ripe cantaloupe, seeded, peeled, cubed (about 3-4 cups)
1 can(s) large, peaches - drained, 30 oz.
1/2 c sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 stick butter
1 pinch salt
1 stick butter (to be melted in pan during preparation)
TOPPING
1 c flour, self-rising
1 c sugar
1 c milk
1 tsp vanilla
1/4 tsp cinnamon

Steps:

1. Combine all cobbler ingredients in a large saucepan. Cook until fruit is softened and sauce is slightly thickened. Remove from heat. Make sure you taste after combining and heating the ingredients. You may need to add more sugar or seasonings but it will all depend on your taste.
2. Place 1 stick of butter in 13 x 9 pan and heat in 350 deg oven until melted. As this is melting, mix topping. Mix together all topping ingredients until smooth. If topping is too thick, add more milk until thinned.
3. Pour fruit into the pan over melted butter. Pour topping over fruit. Sprinkle with sugar if desired.
4. Bake at 350 deg until golden brown and bubbly (approx. 35 minutes).
5. Remove from oven and serve while warm. Can top with whipped cream or ice cream.

Tips:

Choose ripe cantaloupe: Look for melons that are heavy for their size and have a deep, orange color. Avoid melons that have green or yellow spots, as they are not ripe yet.
Use fresh, crunchy cereal: The type of cereal you use will make a big difference in the texture of the salad. Avoid using stale or soggy cereal.
Don't overmix the salad: Once you add the cereal, mix the salad gently until the cereal is evenly distributed. Overmixing will make the salad mushy.
Serve the salad immediately: Cantaloupe crunch salad is best served immediately after it is made. The cereal will start to get soggy if it sits for too long.

Conclusion:

Cantaloupe crunch salad is a refreshing and easy-to-make salad that is perfect for summer gatherings. It is also a great way to use up leftover cantaloupe. With its combination of sweet cantaloupe, crunchy cereal, and creamy dressing, this salad is sure to be a hit with everyone who tries it. So next time you have a cantaloupe on hand, give this salad a try!