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I find cantaloupe to be an extremely polarizing fruit. For some, like my brother, cantaloupe is one of their favorites. For others, its the fruit they leave for last when eating fruit salad. As for me? When cantaloupe is ripe, I love it. It’s sweet and succulent, and it reminds me of summers as a kid when my mom would buy cantaloupes weekly and keep them cut up in the fridge. However, because cantaloupes continue to ripen even after they are picked, they can turn quickly if they’re not used immediately. That’s why I decided to try pickling the melon balls, and the results blew me away! The pickled cantaloupe was both sweet and sour, and they get better as they sit in the refrigerator.
Sure, pickling takes some time, but I think you’ll agree that the wait is worth it!
Why would you pickle cantaloupe?
Cantaloupes, once ripe, really do not last very long. They’ll go from perfectly sweet and succulent to slimy in a few days, and slimy is generally not a good thing when it comes to food.
Pickling is one of the easiest ways to preserve fruits and vegetables. It’s also a great way to infuse additional flavors into whatever it is that you’re pickling. In this case, I added basil and red pepper flakes as additional flavoring agents, as I find that these both go really well with cantaloupe (inspired by Italian antipasti).
Pickling can also be 100% Whole30 compliant, so long as there is no sugar added. Be sure to check your vinegar labels; some companies add sugar after the double-ferment process to make vinegar, and this would result in an uncompliant pickle.
Pickled Cantaloupe Ingredients and Substitutions
Cantaloupe
First, you’ll want to have a ripe cantaloupe. Look at the stem end of the cantaloupe to see if it is ready. If it is, the area where the stem once attached to the melon will be cracked and dimpled. The melon should also feel heavier than it looks.
Because cantaloupes are soft, they are also prone to damage during transport. As a result, the cantaloupes seen in grocery stores are often picked earlier than those sold at farmers markets. Whole cantaloupes will continue to ripen after they are picked, so if you do not plan to use your cantaloupe immediately, look for ones that are not yet ripe, and don’t worry about unripe melons from the grocery store – they’ll be ready in time.
In terms of substitutions, I would stick with muskmelons, like honeydew, rather than watermelons. Muskmelons have a fleshier interior, and will pair better with the flavors I have chosen here. That being said, pickled watermelon is also delicious (as is pickled watermelon rind), so I do encourage you to try that if you’re looking for watermelon recipes.
Also, the cantaloupe seeds are edible! Try roasting them in the oven for a snack similar to pepitas.
Champagne Vinegar
Champagne vinegar is the source of acid in this pickling recipe. If you don’t have champagne vinegar, I would substitute with white wine vinegar or red wine vinegar. Balsamic vinegar (for those who like it) would result in an extra-sweet pickle, so be aware. Do not reduce the amount of vinegar – this is what is preserving the cantaloupe.
Basil
Sweet Italian Basil (Genovese Basil), is the perfect herb to pair with cantaloupe. There is a traditional Italian antipasti, Prosciutto e Melone, that consists of cantaloupe pieces wrapped with prosciutto and basil leaves. The combination is a classic for a reason: the basil adds a freshness to otherwise sweet and salty flavors.
Other herbs that would be great here are mint and rosemary, maybe even with the basil. You could also add lemon zest (use a vegetable peeler to get long pieces of zest).
Red Pepper Flakes
I find a little bit of spice can go a long way to round out flavors in a dish. There is not a lot of spice in this recipe, but it does round out the background notes.
If you find red pepper flakes to be too spicy, whole peppercorns will be fine here, or you can omit altogether.
Pickled Cantaloupe Serving Suggestions
These pickled cantaloupe balls are surprisingly versatile. I mean, they’re excellent snacks on their own, but they are also great additions to salads and antipasti skewers. Try adding the pickled cantaloupe to a bowl of arugula, and use some of the pickling liquid to make a vinaigrette – delicious!
Sweet and Sour Pickled Cantaloupe
These pickled cantaloupe balls make excellent snacks, and are a perfect addition to salads and appetizer skewers. Feel free to switch up the spices and herbs in this simple pickle recipe.
Ingredients
- ½ Cantaloupe, seeds removed
- ½ cup Champagne Vinegar
- 2 tbsp Kosher Salt
- ½ tsp Red Pepper Flakes
- 4 large Basil Leaves
- Water
Instructions
- Create cantaloupe balls by using a melon baller. Add melon balls to a 1 quart mason jar. Add the juice to a saucepan.
- Add the champagne vinegar to the saucepan, along with the kosher salt and red pepper flakes. Bring the mixture to a boil while stirring to dissolve the salt. Remove from heat once the mixture begins to boil.
- Pour vinegar mixture over the melon balls. Add the basil leaves.
- Add water to the jar to cover the melon balls. Make sure the cantaloupe is completely submerged.
- Place the jar in the refrigerator and wait for a minimum of 2 days before eating.
Notes
Pickled Cantaloupe will last in the refrigerator for up to 1 week.
