Real Recipes From Real Home Cooks ®

cantaloupe with cardamom-scented yogurt

(1 rating)
Recipe by
Vallèe du Willamette, OR

"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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For cantaloupe with cardamom-scented yogurt

  • 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.

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