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cantaloupe carpaccio

Cantaloupe Carpaccio

© Chef Laura Bonicelli
Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe.
5 from 1 vote

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Prep Time 10 mins
Total Time 10 mins
Course Dinner, Lunch, MM-Blue, Salad, Sides, Starters
Cuisine American
Servings 4
Calories 40 kcal


  • mandoline


  • 1/2 medium-sized cantaloupe


  • 1 tablespoon lime juice
  • 1 tablespoon honey


  • whole tarragon leaves
  • Aleppo pepper -- or crushed red pepper flakes
  • Malden sea salt
  • extra-virgin olive oil
  • lime wedges


  • Remove the seeds from the cantaloupe half and cut in half. Remove the rind in a very thin layer with a paring knife. It is fine to have some green left. Cut the cantaloupe flesh crosswise using a mandoline to make ribbons.
  • Combine the lime juice and honey in a small bowl. Brush onto the cantaloupe ribbons.
  • Arrange the ribbons on a platter, looping around to look like noodles. Top with tarragon and sprinkle with pepper and salt. Drizzle with olive oil. Serve with lime wedges.

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Chef Laura Bonicelli


Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 184mgFiber: 1gSugar: 10gVitamin A: 2334IUVitamin C: 26mgCalcium: 6mgIron: 1mg
Keyword cantaloupe, melon, tarragon
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