Grilled Cantaloupe with Almonds, Lime, and Cotija
This recipe for grilled cantaloupe is a great appetizer when served as wedges on a platter, but it is also great as a salad when the grilled cantaloupe is chopped up into bite-sized pieces and tossed with the other ingredients.
Equipment
- wooden skewers soaked in water for 30 minutes prior to grilling.
Ingredients
Grilled cantaloupe wedges
- 1 large ripe California cantaloupe cleaned, halved, seeds removed. Sliced into wedges that are approximately 2-inches thick.
- 1 lime zest removed and st to the side, cut in half
- 3 tablespoons olive oil
- 1 teaspoon honey
- pinch of fine-grain sea salt
To serve
- 3-5 ounces arugula if serving on a platter as an appetizer of grilled wedges you will need less arugula. If serving as salads you will need more.
- 1/4 cup toasted slivered almonds
- 2 ounces Cotija or Queso Fresco crumbled
- 1 tablespoon chiffonade mint
- 3/4 teaspoon Tajin
- 1 tablespoon honey or hot honey for a spicy kick
Instructions
To grill cantaloupe wedges.
- Preheat the grill to medium-high heat. Around 500°F will be perfect.
- Prepare the cantaloupe as instructed above. Carefully, thread a soaked, wooden skewer through the rind into the thick end of each thickly cut cantaloupe wedge. Place the prepared wedges on a sheet pan with the lime halves and set them aside.
- In a small bowl, whisk the olive oil, honey, and a pinch of salt together until combined.
- Use a basting brush to spread the olive oil mixture all over the orange flesh of the cantaloupe and the cut sides of the lime halves.
- Once the grill is preheated add the prepared cantaloupe wedges onto the grates then add the lime halves, cut side down onto the grates as well. Grill for 4 minutes, then remove the lime halves. Flip the cantaloupe wedges and grill another 4 minutes. Remove from the grill and allow to cool slightly.
To serve
- To serve as an appetizer: arrange 3 ounces of arugula on a serving platter. Once the grilled cantaloupe wedges have cooled, slice them in half lengthwise to achieve a more manageable size for eating. Arrange the spears on the platter, grilled side up. Squeeze the grilled lime halves over the cantaloupe. Then drizzle honey or hot honey and sprinkle the toasted almonds, crumbled Cotija, chiffonade mint, reserved lime zest, and Tajin. Serve immediately.
- To serve as a salad: Once grilled cantaloupe has cooled, slice off any rind, and chop into bite-sized pieces. Add to a large salad bowl with 5 ounces of arugula. Squeeze the grilled lime halves and drizzle the honey, or hot honey, directly over the salad. Toss to coat. Add the toasted almonds, crumbled Cotija, chiffonade mint, reserved lime zest, and Tajin. Serve immediately.
Notes
To toast almonds:
Preheat the oven to 300°F and spread slivered almonds onto a baking sheet in an even layer. Bake for 6 minutes, stirring once. If not golden enough for your liking toast in additional 1-minute increments, stirring in between each cook time until completely toasted.Nutrition
Calories: 83kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 342IUVitamin C: 5mgCalcium: 27mgIron: 1mg
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