Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette

A tutorial on how to slice and grill cantaloupe that finishes with the recipe for Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette.

Jump to:

• Why Cantaloupe
• How To Easily Slice A Cantaloupe
• How To Grill Cantaloupe:
• Recipe
• More Ways to Use Cantaloupe

Why Cantaloupe

During the summer, I am grilling our dinner at least once a week. I love to be adventurous and we therefore have tried throwing all kinds of foods on our grill.

Grilling fruit has been a game changer for us because it transforms ordinary fruit in to something magical.

By itself, cantaloupe is the unnoticed fruit – The one at the bottom of the fruit salad. The one that sits in your fridge, whole, because it takes a little work to prep it. The one that never seems to be on the “Top 10 Super Foods” list.

But the cantaloupe is an outstanding choice because of it's high levels of vitamin A and C, and potassium. It's mildly sweet flavor makes it unique among other fruit and the perfect compliment to many meals. Grilling cantaloupe takes this flavor to a whole new level that will certainly have you going for seconds.

Both Georgia-grown cantaloupe and blueberries are in season over the summer months. This is the perfect time to enjoy them in all kinds of unique ways. Their flavors compliment each other well, making them a great combo in a summer salad.

As I continue on my mission to encourage you to eat a daily salad, I’ve got another unique salad recipe for you using these two tasty, summer fruits. Grilling cantaloupe is one way to upscale this common fruit and create a more distinct flavor. Blueberries make an appearance both as a salad topping and as the basis for my unique Blueberry-Ginger Vinaigrette.

Grilling cantaloupe is snap once you get the hang of cutting up the melon.

How To Easily Slice A Cantaloupe

 

1. Here’s the tools you will need: a chef's knife, a pairing knife, whole cantaloupe, bowl and spoon.
2. Begin by cutting the melon in half along the “equator” line. Scoop out of the seeds and discard. {I haven't found a use for cantaloupe seeds yet, but that doesn't mean there isn't one!}
3. Cut each half in half again, creating 4 large wedges. Then cut each wedge in to 4 smaller wedges.
4. Lastly, use a pairing knife and cut the flesh away from the skin. Wa-la!

Now, you are ready to throw those puppies on the grill.

How To Grill Cantaloupe:

1. Clean your grill grates to remove any chaired food or ash. We don’t want that on the cantaloupe because it will make it look and taste funky.
2. Preheat your grill to medium high heat, about 450-500 degrees. The goal is to grill at 400 degrees, which will likely occur after opening the lid of your grill.
3. Spray the grill with a grill specific cooking spray or brush the grate with either vegetable or canola oil.
4. Lay the skinned and sliced cantaloupe down on the hot grill. Cook for 3 minutes. Use a grill spatula to flip each wedge and grill for another 3-4 minutes, until cantaloupe is softened with grill marks. If you like a little more bite to your melon, keep grill time to 3 minutes per side.
5. Remove from grill and allow to cool enough to touch.

Use them in my salad recipe below or enjoy as a side at your next cookout.

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Recipe

More Ways to Use Cantaloupe

• Freeze chopped cantaloupe to use in smoothies or juices. The easiest way to do this is to lay chunks on a parchment lined baking sheet and freeze. Once hard, store in a reusable silicon bag for easy smoothie making.
• Try this Cantaloupe Smoothie recipe that adds a hint of lime.