Cantaloupe with Cardamom-Scented Yogurt



"Bite-sized pieces of fruit readily absorb the rose-water syrup in this fragrant dessert." From Organic Life magazine June 2016. Enjoy for breakfast, Elevenses, light lunch... Greek and Middle Eastern flavors!

★★★★★ 1 vote
15 Min
10 Min
Stove Top


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1/3 c
granulated sugar
2 Tbsp
fresh lemon juice (zest the lemon first and save for garnishing)
1 tsp
rose water
4 c
cantaloupe balls
1/4 tsp
ground cardamom
1 c
plain greek yogurt (or 1 cup regular plain yogurt, strained and drained)
mint leaves, for garnish (fresh lemon verbena will work)
lemon zest

How to Make Cantaloupe with Cardamom-Scented Yogurt


  • 1In a small saucepan over medium heat, bring sugar and ⅓ cup water to a simmer, stirring until sugar has dissolved. Remove from heat, add lemon juice and rose water, and *cool completely*.
  • 2Transfer the simple syrup to a large bowl and toss with melon balls; chill for 1–4 hours.
  • 3To serve, stir ground cardamom into yogurt and place ¼ cup yogurt on each individual serving plate. Add 1 cup melon balls along with some syrup; garnish with mint and lemon zest. A scattering of almonds or pistachios is another option.
  • 4Note: Prep time indicated does not include chilling time.

Printable Recipe Card

About Cantaloupe with Cardamom-Scented Yogurt

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: Middle Eastern
Dietary Needs: Vegetarian

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