Heirloom Cantaloupe AKA Tuscan Melon
What is an heirloom cantaloupe?
The Heirloom or Tuscan cantaloupe is a sweet melon with a fine rind and small seed cavity. Originally from Italy, it averages 3-5 pounds and the exterior has deeply grooved segments.
What are heirloom cantaloupe used for?
Your Heirloom / Tuscan melons are delicious sliced on their own. Other options include pureeing the flesh and adding it to sauces or cocktails. It pairs well with citrus, watermelon, feta , blueberries and salad greens. Roasting your melon will bring out the melon’s natural sweetness.
When are heirloom cantaloupe in season?
Peak season in California and Arizona for the Heirloom cantaloupe is June through August. Ripe melons feel heavy for their size and will have a sweet scent. The stem end will yield slightly when pressed. The longer the melon stays on the vine, the sweeter it will be.
What are the health benefits of heirloom cantaloupe?
An excellent source of vitamins A & C Heirloom Tuscan cantaloupe are also high in folate and antioxidants. With nearly 90% water content, your melon helps you stay hydrated, supporting digestion, healthy kidneys, and healthy blood pressure.
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Barefoot Rose
This fruit forward Rose pairs perfectly with the inherent sweetness of the mango and cantaloupe while contrasting nicely with the salty Burrata.
Burrata Salad with Fresh Mango and Cantaloupe
Ingredients
For the salad:
- 9 ounces of baby arugula, about 4 loose handfuls
- 2 (8-ounce) balls of burrata
- 2 large ripe honey mangoes, peeled, pitted and sliced or diced
- 1 cup diced cantaloupe
- 12 (2-inch diameter) heirloom tomatoes, halved lengthwise
- Olive oil for drizzling
- Coarse salt and freshly ground black pepper to taste
- 16 fresh basil leaves, julienned
For the dressing:
- 2 tablespoons guava paste
- 1 tablespoon pomegranate juice
- 1 tablespoon freshly-squeezed lime juice
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- For the dressing, combine all the ingredients in the work bowl of a blender or food processor. Pulse until smooth. Adjusting ingredients for desired consistency. Set aside.
- For the salad, divide arugula among serving plates. Cut each ball of cheese in half crosswise and place the halves, cut side down, in the center of the arugula. Combine the mangoes, tomatoes and cantaloupe and distribute around the Burrata.
- Drizzle the salad generously with olive oil and guava vinaigrette. Season with salt and pepper. Top with basil strands and serve.
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