Cantaloupe Relish Recipes

CHICKEN BREASTS WITH MELON RELISH

Chicken Breasts with Melon Relish image

This tropical-tasting melon relish is sweet and very flavorful. It tastes so good with the tender chicken breasts and is perfect for summer. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
RELISH:
1 cup diced cantaloupe
1/4 cup finely chopped celery
1 green onion, chopped
2 tablespoons minced fresh mint
1 tablespoon chopped crystallized ginger
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon grated lime zest

Steps:

In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of chicken. In a large skillet, cook chicken in oil over medium heat 6-8 minutes on each side, until a thermometer inserted in chicken reads 165°. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 243mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

FLANK STEAK WITH MELON RELISH

Flank Steak with Melon Relish image

Provided by Gene Briggs

Categories Beef Fruit Low Cal Backyard BBQ Dinner Lunch Melon Cantaloupe Meat Steak Summer Grill Grill/Barbecue Healthy Self Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 large cantaloupe, peeled, seeded and diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
3 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

CANTALOUPE RELISH

Cantaloupe Relish image

I use this relish with grilled fish or chicken. Cooking time is actually chilling time....no cooking!

Provided by breezermom

Categories Melons

Time 1h15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 medium cantaloupe, peeled, seeded and diced (about 2 lbs)
1/2 cup green pepper, diced
1/4 cup purple onion, diced
1 tablespoon cilantro, fresh and minced
1 tablespoon parsley, fresh and minced
1 tablespoon serrano pepper, seeded and minced
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Combine the first six ingredients in a medium bowl; stir well.
Combine the lemon juice and remaining ingredients, stirring well. Pour the lemon juice mixture over the cantaloupe mixture, and toss gently to coat.
Cover and chill at least 1 hour.

CANTALOUPE RELISH

Cantaloupe Relish image

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping.

Provided by Molly53

Categories Melons

Time 2h45m

Yield 3 pints

Number Of Ingredients 11

Ingredients

2 medium cantaloupes, medium sized (seeded, pared and cut into small cubes)
3 1/2 cups sugar
2 cups nuts, chopped (your choice)
1 1/2 cups vinegar
1 cup onion, peeled and chopped
1/3 cup lemon juice (bottled is best)
2 teaspoons salt
1 1/2 teaspoons whole cloves
1 teaspoon whole allspice
2 cinnamon sticks
1 lemon, sliced and seeded

Steps:

Combine ingredients in a large kettle; simmer over low heat for about 2 - 2 1/2 hours, stirring occasionally until syrup thickens.
Ladle immediately into hot jelly or canning jars.
Wipe rims, place lids and screw on bands just finger tight.
Process in boiling water bath for five minutes.

Nutrition Facts : Calories 1630, Fat 48.1, SaturatedFat 6.6, Sodium 2230.8, Carbohydrate 296.3, Fiber 13.6, Sugar 269.5, Protein 19.9

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