Stores carry many different fruit flavored yogurts from strawberry to passionfruit, but I've yet to see cantaloupe yogurt on the shelves. The first "recipe" I found involves plopping yogurt directly into a cantaloupe half.
As much as I like cantaloupe, eating a whole cantaloupe half is too much food, and scooping out melon with a scoon is annoying. You should dice your cantaloupe to prevent this problem. This post is more a melon guide than a recipe.
- ¼ cantaloupe
- ½ cup plain yogurt
- Dice the cantaloupe into small pieces.
- Put yogurt on top of cantaloupe.
- Eat immediately, or pack for later. Good for around 3 hours without refrigeration.
- Cantaloupe: Required for cantaloupe yogurt. Flavors the yogurt. Using an underripe, green cantaloupe will not be as good. Other melons, such as honeydew, would work.
- Yogurt: Required for cantaloupe yogurt. I used whole-milk Greek yogurt, which tastes like cheesecake. Any type (nonfat, low-fat, whole) of Greek or traditional plain yogurt pairs well with the sweetness of the cantaloupe. You can use vanilla yogurt if you would like a sweeter snack.
Step by Step Photos
Is your cantaloupe ripe? Smell the cantaloupe. If it smells delicious, then the cantaloupe is ripe. Make sure to pick a firm, unbruised cantaloupe. Unfortunately, parts of this cantaloupe were squishy and rotten. The rest of the pictures feature different cantaloupes.
Cut the cantaloupe in half. Scoop out the seeds and goopy part with a spoon and throw away.
Cut each cantaloupe half in half, and then cut each cantaloupe quarter in half again. Cut off each cantaloupe eighth from the rind. If you leave a lot of cantaloupe on the rind, you can nibble on this part before throwing it away. You should have 8 pieces of cantaloupe without any rind.
To make a serving of cantaloupe yogurt, I usually dice up 2 of the 8 pieces of cantaloupe (1/4 of the whole cantaloupe). Put the cantaloupe into a medium-sized bowl, and plop some yogurt on top. I add the cantaloupe to the bowl first, so I can judge how much yogurt to add, usually 1/2 cup.
I often see the suggestion to use a cantaloupe half as a bowl and to plop yogurt or ice cream directly on top. Though I normally favor washing fewer dishes, I do not recommend this because half of a cantaloupe is a large volume of food, and it's messier to scoop cantaloupe with a spoon.
To store the rest of the cantaloupe, put the pieces into a container and refrigerate. I keep the cantaloupe in fairly large pieces. You should not dice up the entire cantaloupe too far in advance because the cantaloupe will taste less fresh.