Cantaloupe Salad

Summer is a perfect time for easy, no cook desserts made with strained yogurt or by simply combining plain yogurt in a variety of ways in the Indian kitchen. I call this the Indian version of ambrosia. This is a multi-purpose basic strained yogurt or yogurt cheese often used to make a variety of spreads ranging from savory to sweet in my nani’s kitchen. I have tasted one of the best combinations prepared with mulberry and strained yogurt in my nani’s kitchen. As summer arrives my family enjoys it with cubed mangoes, honeydew, or any combination of berries.

1 cantaloupe, peeled, seeded
2 seedless oranges, peeled
1/8 cup freshly grated coconut
1 32-ounce plain yogurt, strained
1/8 cup honey or to taste
1/4 teaspoon freshly ground cardamom
Mint for garnishing

1) Cut cantaloupe into 1/2-inch cubes and cut oranges into small segments.
2) Combine all the ingredients except mint in a bowl and stir to mix.
3) Cover bowl and chill for at least 1 to 2 hours before serving. Garnish with fresh mint as needed.

Yield: 4-6 servings

Explore posts in the same categories: Blogroll, Cooking, Food

One Comment on “Cantaloupe Salad”

  1. As Editor of the, I invite you to submit your memories of your grandmothers adn aslo their recipe.

    Thank you.

    Subodh Mathur

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