Ingredients

• 1 lemon, juiced
• 1/3 cup olive oil
• 1 tbsp honey
• salt
• pepper
• 4 cups diced CantaGold cantaloupe
• 1 cup pomegranate seeds
• 1/3 cup chopped basil

Directions

1. Mix lemon juice, olive oil, honey, salt and pepper for a vinaigrette. 
2. Pour vinaigrette over diced CantaGold melon, pomegranate seeds and basil. 
3. Serve this sweet salad chilled with bacon strips or tortilla chips on the side for dipping!

Grilled Steak with Melon and Corn Salsa

Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Serves: 4

Ingredients

• 2, 1/2 tbsp extra-virgin olive oil, divided
• 1 tbsp brown sugar
• 1, 1/2 tsp kosher salt, divided
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1, 1/2 lbs top round or any thin cut, boneless beef steak
• 1 cup CantaGold cantaloupe, diced
• 1 cup MelloSweet honeydew, diced
• 1 cup corn kernels
• 2 roma tomatoes, seeded and diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice

Recipe

1. Whisk together 2 tablespoons olive oil with brown sugar, 1 teaspoon kosher salt, pepper, cumin, coriander and garlic powder. Transfer marinade to a zip-top bag, add steak and seal. Toss steak in bag to thoroughly coat with marinade, then refrigerate at least 4 hours, up to overnight. 
2. Make salsa by combining cantaloupe, honeydew, corn, tomatoes, jalapeño, cilantro and lime juice in a bowl. Add remaining olive oil and kosher salt, and toss to combine.
3. Preheat grill or grill pan to medium-high. Remove steak from marinade, letting excess marinade drip away. Grill steak 3-4 minutes per side, or until the internal temperature reaches 130 degrees in the thickest part. Transfer steak to cutting board and let rest for 10 minutes. 
4. Cut steak into 1/4 inch slices, against the grain. Top with salsa. 

Cantaloupe Caprese Skewers

Ingredients

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt
• Pepper
• 1 CantaGold cantaloupe
• 8 oz fresh mozzarella balls
• 1 bunch fresh basil leaves
• 1 bunch fresh mint leaves
• 2 oz prosciutto

Directions

1. Whisk together olive oil, lemon juice, salt and pepper. Set aside.
2. Cut and seed cantaloupe and use a melon baller to make melon balls.
3. Begin assembling the skewers using mozzarella balls, basil leaves, mint leaves and prosciutto. Place a piece of CantaGold on the skewer followed by a mozzarella ball, a fresh basil leaf, a piece of CantaGold, a slice of prosciutto, a piece of CantaGold, a fresh mint leaf, another mozzarella ball, and ending with a piece of CantaGold.
4. Drizzle dressing on top of the skewers and top with salt. Serve immediately and enjoy!