cantaloupe with cardamom-scented yogurt

Name: Cantaloupe with Cardamom-Scented Yogurt
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/3 cup(s) granulated sugar; 2 tablespoon(s) fresh lemon juice (zest the lemon first and save for garnishing); 1 teaspoon(s) rose water; 4 cup(s) cantaloupe balls; 1/4 teaspoon(s) ground cardamom; 1 cup(s) plain greek yogurt (or 1 cup regular plain yogurt, strained and drained); - mint leaves, for garnish (fresh lemon verbena will work); - lemon zest

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6 Pinches 2 Photos

C G

Vallèe du Willamette, OR

Updated on Jun 29, 2016

"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!

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/3 cup granulated sugar
2 tablespoons fresh lemon juice (zest the lemon first and save for garnishing)
1 teaspoon rose water
4 cups cantaloupe balls
1/4 teaspoon ground cardamom
1 cup 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

Step 1

In 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*.

Step 2

Transfer the simple syrup to a large bowl and toss with melon balls; chill for 1–4 hours.
Step 3

To 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.
Step 4

Note: Prep time indicated does not include chilling time.
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