Rockmelon

Rockmelon (or cantaloupe) is a delicious ingredient in salads and smoothies but there are even recipes for chilled rockmelon soup and rockmelon salsa.

18 Recipes

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Global Cuisine

 
5 reviews
 
10min

A very refreshing fruit soup, served chilled fer dessert. Garnish with mint if desired.

Recipe by: akhowell

 
7 reviews
 
5min

A rockmelon smoothie! Perfect for those hot summer days or for a healthy after school snack.

Recipe by: ONECUTETEXAN

 
6 reviews
 
5min

Rockmelon and raspberries are blended with yoghurt. This is perfect for when rockmelon is in season. Try it with any other berry in place of the raspberries!

Recipe by: Penny

 
No reviews
 
15min

Spinach salad with rockmelon, avocado, red capsicum and mint. Truly a refreshing salad or snack. Serve with crusty French bread.

Recipe by: SPEARSON35

 
No reviews
 
10min

This is a traditional Italian entree called 'Prosciutto e Melone'. It is simplicity at its best; rockmelon wrapped in prosciutto.

Recipe by: SunFlower

 
No reviews
 
30min

This fruit salad is served in a bowl made from rockmelon or honeydew melon then topped with whipped cream and mint leaves.

Recipe by: Lynn Lewis

 
No reviews
 
3hours15min

These delicious fruits provide plenty of vitamin C. Orange-fleshed melons supply beta-carotene; watermelon has lycopene, another carotenoid.

Recipe by: Janet Mitchell

 
No reviews
 
20min

This is a beautiful recipe for the Christmas table or any summer party. They are drizzled with a balsamic reduction for a special touch.

Recipe by: MariaZoroza

 
No reviews
 
10min

Rockmelon (also called cantaloupe or spanspek), grapes and blueberries are three magic fruits that look and taste great together. Here a tart lime seasoning and green tea syrup give a distinctive and refreshing finish for dessert or even for a weekend breakfast or brunch.

Recipe by: Patsy Jamieson, Diane Temple

 
No reviews
 
20min

Rockmelon and avocado combined with prawns and garnished with coriander leaves make a pretty summer meal salad that is filling but not too rich.

Recipe by: Pat Alburey

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