Sometime in the Spring, FHE and I came across organic cantaloupe plants and decided to plant the fruit. Supporting the fast-growing, heavy melons with rebar, trellises, and plenty of netting, our two meager plants have taken off and produced a couple dozen succulent, sweet, and intensely perfumy cantaloupe. While we’ve given most away, we’re still left with more than we can consume. Thinking of ways to celebrate the melon, I searched for breads, cheesecakes, and other sweet and savory goodies. I came up pretty short.
This post is partly a calling to all the inventive cooks out there: what do you do with cantaloupe other than eat it raw, with prosciutto, as a “soup,” or in a salsa?
My obvious answer was this: chunks of cantaloupe suspended in white gelatin. My Mom used to make a similar dessert with honeydew and tapioca. Rice Kernel would have enjoyed tapioca, I think, but we had none on hand. Next batch.
Milk Gelatin with Cantaloupe, inspired by Mom
1 envelop Knox gelatin
1 cup liquid (I used 1/2 cup milk and 1/2 cup water), 1/4 of which is cold and the remaining hot
1/4 cup Agave or sweetened condensed milk, or more to taste
Chunks of your favorite fruit
- Dissolve gelatin in 1/4 cup cold liquid. Stir. Then add remaining liquid, warmed.
- Stir in sweetener of your choosing.
- Prepare fruit and place in small bowls or one large bowl. Pour gelatin mixture over the fruit.
- Refrigerate for at least 2 hours, until firm.