Melon Carpaccio Recipe

Name: Melon Carpaccio
Yield: 4 servings
Cuisine: American
Ingredients: 1 cantaloupe, halved lengthwise, seeded; 1/3 cup 75 mL orange juice; 1/3 cup 75 mL lime juice; 3 tbsp. 45 mL cilantro, chopped; 1/4 cup 50 mL honey; 1 cup 250 mL Tre Stelle Mini Mini Bocconcini Cheese,; drained; 1 tsp. 5 mL course sea salt; flaked salt; thin lime and orange wedges for garnish

Servings: persons

1 cantaloupe, halved lengthwise, seeded
1/3 cup 75 mL orange juice
1/3 cup 75 mL lime juice
3 tbsp. 45 mL cilantro, chopped
1/4 cup 50 mL honey
1 cup 250 mL Tre Stelle Mini Mini Bocconcini Cheese,
drained
1 tsp. 5 mL course sea salt
flaked salt
thin lime and orange wedges for garnish

1
In a small saucepan combine orange, lime juice and cilantro; bring to a boil and simmer for 5 minutes.
2
Remove from heat and drain, reserving liquid.
3
Stir honey into liquid and allow to cool completely.
4
Cut each cantaloupe half lengthwise into 3 wedges (6 total); remove rind.
5
Shave thin slices of each wedge melon wedge with a vegetable peeler or mandolin.
6
Arrange slices, overlapping slightly onto a platter.
7
Scatter Mini Mini Bocconcini onto cantaloupe, drizzle with reserved orange/lime liquid; sprinkle with salt.
8
Garnish with lime and orange wedges and cilantro if desired.
9
Makes 6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cantaloupe, halved lengthwise, seeded, 1/3 cup 75 mL orange juice, 1/3 cup 75 mL lime juice, 3 tbsp. 45 mL cilantro, chopped, and more.

Yes, Melon Carpaccio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melon Carpaccio

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