From the September 24 co-op newsletter, courtesy of Kim Vodden:


  • 1 RIPE Cantaloupe, peeled, seeded, and chopped
  • 1 C Sugar
  • 1/4 C White Flour
  • 3 Eggs, separate whites from yolks
  • 1 Vanilla Bean, or 1 tsp Vanilla
  • 1/2 tsp Cream of Tartar
  • 3 tsp Chambord Liquer
  • 1 Pie Crust (your own recipe or store bought) – pre-cooked


  • Combine cantaloupe, and 1/2 C sugar, and Vanilla in a sauce pan. Cook until cantaloupe is mushy.
  • Separate eggs. Beat yolks until they turn light yellow and thicken up. Add 1/4 C sugar and flour. Put in pan with Cantaloupe mixture.
  • Stirring constantly, cook the whole mixture until it becomes like a pudding. You can mash the cantaloupe a bit while doing so if you like.
  • Make meringue. Mix cream of tartar with egg whites. Beat the cream of tartar and egg whites together until soft peaks form. Slowly add remaining sugar one tablespoon at a time, and Chambord one tsp at a time, mixing in between.  When solid peaks form stop mixing.
  • Fill the pre-cooked pie crust with the cantaloupe custard. Top with meringue (just don’t let the meringue sit too long or it will deflate and you will have to mix it up again).
  • Bake at 400 until top becomes golden brown.
  • Let cool in the refrigerator until ready to serve.


If you’re feeling sassy and want to add say 1/2 C of fresh raspberries to the cantaloupe mix because you bought some at the market, that would be
DELICIOUS!  Also, you could say do the same thing with strawberries, adding 1/2 C of sugared strawberries to the cantaloupe mix and taking 3 tsp of that strawberry
juice and adding it to the meringue instead of chambord. I would decrease the sugar in the cantaloupe mix to 1/2 C and only 6 TBS sugar in the Meringue.

From the July 2 Co-op newsletter, courtesy of Kim Vodden:

Cantaloupe makes great salsa, just combine with lime juice, garlic, cilantro, some onion, and of course salt & pepper- So refreshing!