Cantalouperelish Recipes

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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

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

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

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.

TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH



Tandoori-Style Chicken with Cucumber Melon Relish image

We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups reduced-fat plain yogurt
2 tablespoons lemon juice, divided
1-1/2 teaspoons garam masala or curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (6 ounces each)
1-1/2 cups chopped cantaloupe
1/2 cup chopped seeded peeled cucumber
2 green onions, finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup toasted sliced almonds, optional

Steps:

  • In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g 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

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.

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