I was affraid of cantaloupes as a child. Not because someone hit me in the head with it but in the nose. Not in the way you might think, but the scent would hit me hard everytime my Grandma cracked this yellow baseball open. So I ran. And my Grandma really loved cantaloupes and I couldn’t come around with it so I would always chose watermelon instead. Watermelon is mild in both taste and scent, pretty much waterish (another word that my Croatian mind invented in need of explaining) and not much demanding in terms of attacking my nose.
Now someone might think that Croatian cantaloupes are some crazy, strong smelling, whatever doing wrong crazy fruits, and they are not. They are as sweet, shiny and delicious as anywhere in the world. But my mum’s food was always pretty mild, nothing would stand out strongly both on your taste buds or under your nose. So I guess I wasn’t used to approach to food and be hit with so much aroma.
I was affraid of smell of fresh basil too, but that’s another story to tell.
Anyhoo, a few decades had to pass by in my cantaloupe avoidance. So to make long story of frowning and twisting my nose in the fruit isle short, today I bought one small cantaloupe. Well, it’s July and what recipes should I do in July? One heart and oven warming Garlic Bread per week makes it enough in summer heat. So along with the berries and good armfull of veggies the cantaloupe came to my kitchen. I cannot frown forever, right? There must be something in that silly little orange baseball if everyone is cracking it open, smoothing (more non words coming) and slushing and slurping it, right? You gotta come out of the non cantaloupe box sometimes!
And boy I’m glad I did.
I cut it in half and the memories of my Grandma came out like a little Genie from an orange bottle, hugging me and telling stories of her sitting in the front of the house in her washed out dress and cutting slices of cantaloupe with her beautiful, long fingers. My Grandma told me stories.
I found this recipe at beautiful vegan blog Minimalist Baker, along with plethora other beautiful recipes I’m trying out every day!
This Cantaloupe Cucumber and Tomatoe Salad is perfect for summer refreshment, when you need something to fill your tummy lightly but nicely, and tickle your taste buds and nose with beautiful cantaloupe aroma. I must say, dash of pepper on cantaloupe was a great surprise that we’ll soon repeat! Cantaloupe flesh is more aromatic, dense and chewy than veggies in the salad and holds the most of it, but with tickling dressing and few twists of pepper mill makes a great presentation for both your festive and everyday table!
Thank you, Dana, for this one! It’s a true revelation! I guess it’s true when they say, smart one thinks, but smarter one changes his mind 😉 (this actualy rhymes in Croatian: Pametan misli, pametniji se predomisli).
Sweet and savoury, watery and tickeling, this beautiful Vegan Cantaloupe&Tomato salad is a must in hot summer days!
Adapted from Dana's Summer Tomatoe Cantaloupe Salad, Minimalist Baker blog.
- 500 g cantaloupe
- 100 g cucumber
- 100 g tomatoes
- 1 small onion
- 1 tsp lemon juice
- 1 tsp vineggar
- nice pinch of salt
- 2 - 3 twists of pepper
- 1 tbsp maple syrup
- fresh mint or basil leaves
Dice the cantaloupe or spoon it with watermelon baller. Slice the onion, cucumber and tomatoes into nice, thin slices. Put everything in the bowl.
In another bowl mix all the dressing ingredients.
Pour the dressing over the cantaloupe and veggies and toss carefully. Taste the seasonings and adjust to your preference.
Garnish and serve to your loved ones 🙂
Ammounts of cantaloupe and veggies are optional. Seasonings and garnish too. Adjust it to your taste and you're gonna love it even more!
How do you like to serve cantaloupes? I’m open to fresh ideas!
And don’t forget to pin this recipe for later!