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


  • 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


  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*.
  2. Transfer the simple syrup to a large bowl and toss with melon balls; chill for 1–4 hours.
  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.
  4. Note: 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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