Minty Cantaloupe Melon Carpaccio

Cantaloupe melon is the perfect fruit for hot weather temperatures.  Melons are so versatile when it comes to preparation methods. Although not everyone’s taste or should I say aroma. Very ripe Cantaloupe melons have a very strong aroma, comparable to a bouquet of flowers.

Minty Cantaloupe Melon Carpaccio

Minty Cantaloupe Melon Carpaccio


Here is how to pick a ripe cantaloupe melon:

A ripe cantaloupe melon smells fragrant or better said sweet. It shouldn’t be hard as a stone and not soft either, but it should give by a tiny bit, you know what I mean. If you can’t get a ripe melon just leave it out for a day or two in a dark dry place. However, just make sure the melon is ripe otherwise you have a dilemma.


Cantaloupe Melon with mint and lemon

Cantaloupe Melon with Mint and Lemon


There are so many cantaloupe melon preparations out there, whether it’s cold soups, appetizer, dessert or ice creams just to name a few. Cantaloupe melons are very healthy with a good dose of B vitamins, C & A vitamins, potassium, fiber and of course it is fat-free. Melons are generally low-calorie food, but keep in mind that most carbohydrates come from the sugar, which makes it ideal for fruit Carpaccio. The acidity of the lemon and lime penetrates the melon resulting in a luscious delightful fragrant dish.

Minty Cantaloupe Melon Carpaccio & Lime

Minty Cantaloupe Melon Carpaccio & Lime



Minty Cantaloupe Melon Carpaccio
Prep time
Total time
Recipe type: Appetizer
Serves: 4
  • 1 ripe cantaloupe melon, washed and peeled
  • 2 lemons, juiced
  • 2 limes, juiced
  • Zest from 1 lemon & 1 Lime
  • 1 oz virgin olive oil
  • ½ bunch fresh mint thinly sliced, but keep enough sprigs for decoration
  • 1 red-hot pepper, thinly sliced
  • a few pinches of sea salt
  1. Slice melon lengthwise in very thin slices, less than ⅛”
  2. Fan out 7-8 melon slices on each plate.
  3. Sprinkle zest, hot pepper and mint over the melon.
  4. Then pour citrus juices, olive oil and a bit of salt over it.
  5. Decorate with Parisienne melon balls and mint twigs.
Make sure the melon is washed before cutting it. If you don’t feel comfortable cutting the melon in thin slices with a knife, then just use a vegetable peeler.

I also found the use of a few drops of orange flavored liquor very appealing. Have you had cantaloupe carpaccio before, you probably have your own style of preparing melon carpaccio. Let me know. Leave a comment.

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  1. Kraemer, I have just nominated you for the Very Inspiring Blogger Award on my blog because Kraemer’s Culinary Blog is one of my favourites. If you wish to pick up the award, please come visit my blog.
    Suzanne perazzini recently posted..Coconut Banana PieMy Profile

    • I don’t know what to say. I’m humbled to receive such an award. I thank you very much for thinking of my blog, which will make me work harder. I certainly will pick up my award.

  2. I am not a fan of cantaloupe for some reason but you could win me over just with your photos. It looks so juicy.
    Suzanne Perazzini recently posted..Caramel, Chocolate Granola CupsMy Profile

  3. Amazing blog! Is your theme custom made or did you download it from somewhere?
    Please let me know where you got your design. By the way your cantaloupe melon carpaccio looks fantastic.