Do you ever buy a whole cantaloupe, and then out of the corner of your eye watch as it sits on the counter rotting before it ever even gets eaten?
Me? Guilty as charged! Having never been a big fruit eater myself, I tend to forget about the cantaloupe on the counter.
With a sensitive stomach and acid reflux, fruit just never quite agreed with me. It’s only in the past few years that I can actually tolerate and enjoy it. Which is why I often forget to buy it, chop it up or make fruit salads. Yet, I realize this is not true for most people including my oldest daughter who loves eating fruit especially in the summer.
Unlike in the past where fruit was kept separate from vegetables, these days there are lots of ways to incorporate fruit with all kinds of recipes. Just last week while out to dinner, I had a mixed greens salad topped with black berries and sliced almonds that was both beautiful and delicious!
So, instead of throwing out the cantaloupe when it’s ripe and no one is eating it, why not turn it into a tasty salad and serve it for lunch? That’s how this recipe came to be a few years ago when I did just that. I tossed some cantaloupe with avocado and mint basil only to discover it was a delicious combination. (By the way, I do much better when the fruit, which is predominately sugar, is coupled with some healthy fat).
Besides, I love the challenge of finding creative ways to use up what’s in my fridge or on my kitchen counter. What’s your favorite summer fruit recipe?
Cantaloupe Avocado Salad with Mint
1/2 ripe cantaloupe melon, chopped (without rind)
1 ripe avocado, peeled, pitted and chopped
3 tablespoons sunflower seeds or slivered almonds
2 tablespoons chopped fresh basil or mint
1 tablespoon olive oil
Juice of one lemon
Mix all ingredients together. Sprinkle with sea salt. Serve over a bed of spinach or mixed greens adding more dressing as needed.