7 Delicious Vegan Cantaloupe Recipes For Your Kids

7 Delicious Vegan Cantaloupe Recipes For Your Kids

7 Delicious Vegan Cantaloupe Recipes For Your Kids

You can finish the day by adding cantaloupe cubes to a fruit salad. Alternatively, you could let the surprisingly adaptable fruit truly shine.

This summer, since it's in season from June to August, we'll utilize this melon in savoury and sweet dishes. Here are 7 delicious cantaloupe vegan recipes, ranging from ice cream to salads.

How To Store Cantaloupe

Fresh cantaloupe can be kept in the refrigerator, freezer, or counter like watermelon or honeydew.

Wash the cantaloupes with mild soap and a produce brush before storing them to eliminate bacteria and stop foodborne illness. To learn how to store cantaloupe, refer to this practical guide to food preservation:

1. Storing A Whole Cantaloupe

After ripening, whole melons can be stored in the refrigerator for up to five days and a few days on the countertop in a cool, dry place.

If your cantaloupe isn't completely ripe, let it mature on the kitchen counter at room temperature for a day or two. (The rinds of ripe cantaloupes are bright yellow, whereas the rinds of unripe melons are slightly green.)

Put the cantaloupe in a brown paper bag to capture the ethylene gas, which hastens the ripening process.

2. Storing Cantaloupe Slices

Inside your refrigerator is one of the simplest places to store cut cantaloupe. When cutting your cantaloupe, leave the seeds in place. (The cantaloupe's shelf life can be increased by keeping the seeds whole.)

Slices should be wrapped in plastic wraps or bags. Slices of cantaloupe can be stored in the fridge for up to three days.

3. Storing Cubed Cantaloupe

Diced cantaloupe can be stored in the refrigerator in an airtight container for one to two days.

Use a sharp knife to cut the cantaloupe's rind off, then cut the orange flesh into pieces that are all the same size to cube the fruit. To keep the cut melon cubes fresh, squeeze some lemon juice over them.

Lay your melon chunks in a single layer on the paper towel and line an airtight container with the paper towels.

To avoid too much moisture accumulating in your container and accelerating spoilage, leave a small amount of headspace.

Cantaloupe Freezing Technique

4. Cantaloupe Freezing Technique

Keep cantaloupe in the freezer for up to six months to extend it past its typical shelf life. To preserve the sweetness of the cantaloupe you are preparing for long-term storage, ensure it is fully ripe before freezing. This will stop the ripening process. How to freeze cantaloupe is as follows:

1. Wash And Scrub

Before cutting the cantaloupe, wash it thoroughly to eliminate dangerous bacteria that could cause foodborne illnesses. To do this, rinse the cantaloupe under running water, apply a small amount of mild soap, and then scrub the exterior for about a minute with a vegetable brush to eliminate any dirt or bacteria.

2. Several Hours Of Flash Freeze

To avoid freezer burn and to keep the melon pieces fresh during long-term storage, flash freeze them first.

To do this, arrange the cantaloupe pieces in a single layer on a baking sheet or cookie sheet lined with parchment paper, and then freeze the sheet for one to two hours.

3. Freeze In A Bag Or Container

Put your flash-frozen cantaloupe in a freezer bag or airtight container with the freezing date marked.

Cantaloupe should be kept in individual serving sizes in small containers for convenient snacking. Up to six months can be spent in the freezer with cantaloupe.

4. Defrost In The Refrigerator Or At Room Temperature

Cantaloupe pieces can be eaten straight from the freezer, but it's best to defrost them before adding them to a salad or antipasto tray.

Before eating, defrost the frozen melon pieces in the refrigerator overnight or let them sit on the countertop at room temperature for an hour or two. Make cantaloupe jam, smoothies, ice cream, or sorbet using frozen melon.

What Indicates A Spoiled Cantaloupe?

Cantaloupe produces a potent, overpowering aroma. However, these cantaloupes are still edible despite being more watery and too soggy to be enjoyed.

Cantaloupe reaches a point where the only option is to toss it when it starts to mould. The first noticeable symptom will be the sour smell of a spoiled cantaloupe.

If you see a large bruise or unusual spot on a whole cantaloupe, you might want to consider throwing it away.

Although discoloration may result from sunburn, which is only a cosmetic flaw, the cantaloupe should be discarded if those spots make you feel mushy.

If you notice any mould in a container containing cut-up cantaloupe, throw away the entire batch and any other fruits that may have been present.

The bacteria may have contaminated other areas and spread throughout the air, but they are still hidden.

Last, even if you have correctly stored your cantaloupe to prevent bacterial growth, it may still lose moisture and become spoiled. You'll notice that these cantaloupes are lighter than when you first purchased them.

How To Buy Cantaloupe

Look For Decay Indicators

1. Look For Decay Indicators

Look at the box, shelf, or bin where the cantaloupes are kept. It's probably a good idea to buy your melon somewhere else if flies or insects are nearby or if the juice leaks and covers the fruits.

Melons with dents, holes, or brown or black patches should be avoided.

If there is only one spot of discoloration, it is most likely caused by sunburn or the melon resting on the ground. Typically, this won't have an impact on taste.

2. Analyze The Webbing And Rind Colour

A ripe cantaloupe has a rind that is yellow, tan or cream. This is covered in a webbed pattern, some more pronounced and protruding higher than the surrounding surface.

Unripe cantaloupes have a flat, web-covered, grey-green rind. Some more recent varieties might not ripen completely. Try looking up various names online or asking a store employee if every cantaloupe in a pile is green.

3. Carefully Inspect The Stem End

Never purchase a cantaloupe that has a rough or torn end, one that sticks out lumpily, or one that still has stem nubs attached.

These will taste bad because they were picked too early. Instead, seek a melon with a round, smooth depression, or “belly button,” on one end.

Even though you can feel a slight give in the end that indicates ripeness, this test is unreliable and can result in bruising. Melons with a wet, leaking end should be avoided.

4. Tap The Cantaloupe And Heave It

The melon ought to be substantial for its size. It should be solid but not brittle. Check for a low, solid sound by tapping it.

A high, hollow sound indicates trouble. Watch for the telltale signs of an overripe melon, such as a sticky exterior, wet spots or bruises, or a sloshing sound when moved.

5. Touch And Inhale The Blossom's Tip

The ideal is if there is a little give at the blossom end, which is the opposite of the stem. More importantly, it should smell sweet and pleasant, like flowers. If the fruit has an overwhelming sweetness, it may be overripe and fermented.

The melon is very fermented with strong alcohol or acetone (nail polish remover) odour.

Press it gently all over to prevent getting a melon with a mushy interior. Is it sturdy? It will be mushy if there are any soft spots or dimples.

Vegan Cantaloupe Recipes

Vegan Cantaloupe Ice Cream Recipe

1. Vegan Cantaloupe Ice Cream Recipe

I went to the grocery store, noticed that cantaloupe was in season and on sale, and had no idea what to do with it when I got home. That's how this recipe for vegan cantaloupe ice cream came to be.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Serving: 2


  • Cold cantaloupe: 1 pound
  • Granulated sugar: ¾ cup
  • Cold water: 1 cup
  • Coconut milk: ½ cup


  1. Cantaloupes should have their rind removed before being sliced into around 1-inch cubes.
  2. Cantaloupe and water should be blended at high speed until entirely smooth. A food processor is an option, but purees the cantaloupe before adding the water. Cold coconut milk and sugar should be whipped in a stand mixer until they slightly thicken and resemble sour cream.
  3. Combine the cantaloupe puree with the coconut cream mixture. Once combined, pour it into an ice cream maker and process for 30 minutes. At this point, it will have a soft-serve consistency.
  4. The mixture should be frozen for hours or overnight to get firmer, scoopable ice cream.
  5. Before serving, allow it to settle for 15 to 20 minutes.
  6. Add a fresh mint sprig as a garnish. Hope your kids will love it very much.

Cantaloupe Granita With Lime And Mint

2. Cantaloupe Granita With Lime And Mint

This page may include affiliate links, meaning I may receive a small commission if you buy something after clicking on one of my links.

Make a cantaloupe granita with lime and mint for a healthy summertime beverage or dessert.

Prep time: 10 minutes | Chill time: 5 hours | Total time: 5 hours 10 minutes | Servings: 3


  • A medium-sized cantaloupe: 4-5 cups
  • Maple syrup: ⅓ cup
  • Juice: 1 lime
  • Fresh mint: ¼ cup

Ingredients To Garnish

  • Fresh mint leaves
  • Lime zest


  1. Put parchment paper on a baking sheet or an 8 x 8 baking tray and leave aside. Slices of cantaloupe, maple syrup, and lime juice should be added to a food processor or powerful blender. Blend until the mixture is flawless. After that, add the mint leaves and pulse to combine (you may leave the mint chunky if you wish). After tasting the mixture, adjust the sweetness as desired.
  2. Place the lined pan with the ingredients in the freezer for 5 to 6 hours or overnight.
  3. When ready to serve, stir a fork into the mixture to get lovely, fluffy ice. Enjoy right away!

Vegan Cantaloupe Creamsicle Shake

3. Vegan Cantaloupe Creamsicle Shake

This dairy-free cantaloupe creamsicle shake is a cool midsummer treat inspired by the nostalgic ice cream treat. Obtain vitamin C and beta-carotene daily from orange and cantaloupe in a mouthwatering creamsicle ice cream shake.

Prep time: 8 minutes | Cook Time: 0 minutes | Total time: 8 minutes | Servings: 2


  • Peeled and diced ripe cantaloupe: 2 cups
  • Orange juice: 1 to 1½ cups
  • Vanilla non-dairy ice cream: 1 cup


  1. Blend all the ingredients until they are thoroughly blended.
  2. If necessary, add extra juice to adjust consistency. Serve big glasses right away.

Grilled Cantaloupe Black Bean Salad

4. Grilled Cantaloupe Black Bean Salad

Start the grill for this grilled cantaloupe black bean salad with charred zucchini, bell peppers, red onion, and cherry tomatoes served in a lime vinaigrette inspired by a farmers' market. Delicious, vegan, gluten-free, and ready in advance!

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes | Servings: 10


  • Cantaloupe: 2 pounds
  • Green or yellow zucchini: 1 pound
  • Halved: 2 limes
  • Olive oil: 4 tablespoons
  • Kosher salt and pepper
  • Granulated sugar
  • Red bell pepper: 1
  • Jalapeño pepper: 1
  • Red onion: 1 medium
  • Tomatoes: 1 cup
  • Vinegar: 2 tablespoons
  • Tabasco hot sauce: ½ teaspoon
  • Green onions: ½ cup
  • Fresh cilantro: ¼ cup
  • Avocado: 1
  • Black beans: 3- 15 oz cans


  1. Set the grill to medium heat. Apply two tablespoons of olive oil to the cut sides of the limes, zucchini, and cantaloupe wedges.
  2. Add salt and pepper to the zucchini and cantaloupe. On the limes' cut side, sprinkle sugar.
  3. Grill zucchini for 4-5 minutes on each side or until browned and tender. Cook the cantaloupe for two to three minutes per side. Grill the limes for 3–4 minutes with the cut side facing the grates. Cut the cantaloupe and zucchini into 1-inch cubes after they are cold enough to handle.
  4. Combine the black beans, red onion, bell pepper, and jalapenos in a sizable bowl. Add the cherry tomatoes, zucchini, and cantaloupe gently.
  5. Add the remaining 2 tablespoons of olive oil, the sherry wine vinegar, the juice from the grilled limes, the green onions, the cilantro, and, if you want, Tabasco. To taste, add salt and pepper to the food.
  6. Place salad on a big plate or bowl. Lay out the avocado slices and add more cilantro as a garnish. Enjoy!

Vegan Cantaloupe Basil Flatbread Pizza

5. Vegan Cantaloupe Basil Flatbread Pizza

The fresh, summery flavours of cantaloupe, basil, kale, pumpkin seeds, and homemade cashew ricotta make this simple vegan cantaloupe basil flatbread pizza delicious.

It is made with whole-grain flatbread. Simply prepare the vegan cashew ricotta with raw cashews, spread cantaloupe over the flatbread, add your desired toppings, bake for a few minutes, then top with kale and basil.

Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Servings: 4

Ingredients For The Cashew Ricotta

  • Raw cashews: 1cup
  • Boiling water
  • Lemon juiced: 1cup
  • Plant-based milk: ¼ cup
  • Nutritional yeast: 1 tablespoon
  • Garlic: 1 clove
  • Pinch salt (optional)
  • White pepper: ¼ teaspoon
  • Extra virgin olive oil: 2 tablespoons
  • Cups cantaloupe: 1½ cups
  • Pumpkin seeds: 2 tablespoons
  • Balsamic vinegar: 1 tablespoon + 1 teaspoon
  • Freshly ground black pepper
  • Kale, finely chopped: 1 cup
  • Fresh basil leaves: ¼ cup
  • Coarse salt, as desired (optional)

Ingredients For The Pizza

  • Vegan whole grain naan flatbreads: 4


  1. By putting cashews in a small bowl and covering them with hot water, you may make cashew ricotta. Allow soaking for 15 minutes. Drain the water in a blender or food processor container, and add nutritional yeast, garlic, lemon juice, salt (optional), and white pepper.
  2. Just enough to integrate it, but it still has some graininess for a few seconds. Take out and place aside. Note: Prepare the other ingredients while the cashews are soaking. Ingredients can also be prepared ahead of time by soaking the cashews in cold water for three hours or overnight. Set the oven to 375°F.
  3. Brush each flatbread with ½ teaspoon of the extra virgin olive oil before setting them on a baking pan.
  4. To make tiny cashew ricotta dollops, spoon cashew ricotta (approximately ¼ cup per pizza) on each flatbread. Place the melon slices (⅓ cup per pizza) on top of each flatbread.
  5. Each flatbread should have ½ tablespoon of pumpkin seeds sprinkled over it.
  6. On the top of each flatbread, drizzle 1 teaspoon of balsamic vinegar. If desired, season with coarse salt and freshly ground black pepper.
  7. Bake the bread on the baking sheet for about 10 minutes or until it begins to colour slightly.
  8. Take it out of the oven. Place chopped kale (¼ cup each pizza) over flatbread pizza after tossing it with the remaining olive oil. Place a tablespoon of fresh basil leaves per pizza on the crust.
  9. Serve each flatbread pizza cut into four pieces. Contains 4 servings (1 flatbread pizza; 4 slices each). Hope your kids will love the vegan cantaloupe basil flatbread pizza very much.

Cantaloupe & Roasted Eggplants

6. Cantaloupe & Roasted Eggplants

As girls, we used to eat them. Therefore, we decided to substitute prosciutto for the Parma ham and make a vegan version!

And it is now. We've encased the spicy roasted eggplants inside the mouthwateringly luscious cantaloupe. Well, guess what? It's a huge success, possibly due to its delicious and well-balanced!

Prep time: 40 minutes | Cook time: 20 minutes | Total time: 60 minutes | Servings: 4 people


  • Cantaloupe wedges: 8
  • Medium eggplant: 1
  • Olive oil: 2 tablespoons
  • Cayenne pepper: 2 pinches
  • Salt and pepper to taste
  • Pistachio crushed: ½ cup


  1. Set the oven to 175°C (fan). Using a mandoline or a sharp vegetable peeler, wash the eggplant and slice into skinny strips down the length. At least 8 to 10 strips are required.
  2. Place the eggplant on a baking sheet lined with parchment paper. Cayenne pepper, salt, and pepper are mixed into the olive oil.
  3. Each piece should be brushed with the olive oil mixture on both sides.
  4. After flipping the slices halfway through cooking, roast the eggplant strips in the oven for about 10 minutes or until they are fork-tender.
  5. Clean your cantaloupe and cut it into 8 wedges while you wait. Sliced eggplant should be taken out of the oven.
  6. One or two strips of eggplant should be wrapped around the center of each cantaloupe wedge.
  7. If you prefer cold, top with crushed pistachios and chill for about ten minutes.

Cantaloupe And Strawberry Smoothie

7. Cantaloupe And Strawberry Smoothie

This vegan smoothie is a super refreshing breakfast, a dairy-free cantaloupe and strawberry smoothie that packs a nutritional punch. This is a cantaloupe smoothie recipe that you'll want to save if you love all things melon.

Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings: 4 people


  • Cantaloupe: 250 g
  • Fresh or frozen strawberries: 150 g
  • Frozen banana: ½
  • Almond milk: 1 cup


  1. Beginning with the fruit and working your way down to the milk, combine all ingredients in a powerful blender.
  2. Purée until fluid.
  3. Enjoy!

Conclusion To The 7 Most Delicious Vegan Cantaloupe Recipes For Your Kids


Cantaloupe's antioxidant content aids in the body's fight against inflammation. Your risk of developing severe health conditions like diabetes, heart disease, arthritis, and more is decreased because they combat free radicals that cause oxidative stress and cell damage. So try to include the vegan cantaloupe recipes in your family meal plan at the season.

Would you like to grow your own cantaloupes but only have a small space? Please read our 9 Steps To Growing Cantaloupe In Containers.

I trust you enjoyed this article about the 7 Delicious Vegan Cantaloupe Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 7 Delicious Vegan Cantaloupe Recipes For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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Here are links to some of my favourite articles:

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