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Rocky Ford Cantaloupe – YUM!

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Rocky Ford Cantaloupes are finally back on the shelf at your local grocery store. For over 145 years, family farmers have been growing this delicious, sweet fruit.  Chef Chris DeJohn and Chef Brandon Durio from the Colorado Chefs Association show us the proper way to clean and cut it, and share some amazing recipes on their website that you can create with Rock Ford Cantaloupe.



Compressed Fruit Wands

Yield 8 Each

Portion 1 Each

Number of Portions 8


1 Each Cantaloupe Melon Scooped or Diced

1lb Watermelon Scooped of Diced

1lb Pineapple Golden Ripe Fresh Scooped or Doced

16 Each Strawberries hulled

16 Each Skewer Bamboo 6in

4 Each Lime 200 ct Juiced

2 tablespoons Honey

2 Tablespoons Fresh mint Chopped

3 Each Vacuum bags gallon size

• Cut the Cantaloupe in half and remove all seeds from ½ with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate.

• Place cantaloupe half with seeds, seed side down on a plate.

• In a bowl, whisk together lime, mint and honey, divide into each the vacuum bags.

• To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half. Top the Skewer with a strawberry.

• Seal the bag in a seal meal type machine to marinade. Chill for at least 1 hour or longer.

• Dipping sauce can be made to go with wands sweetened vanilla yogurt dip works well.


SAF, Salad, Cantaloupe Melon Rocky Ford

Yeild 6

Portion 1

Number of portions 6


12.02 Ounces field greens lettuce

6 Ounces Cantaloupe

3 Ounces Watermelon

1 Each kiwi Fruit

2 Tablespoons Fresh Min

2 Tablespoons Basil fresh herb

3 Ounces Red onion

1 ½ Ounces Yellow Bell Pepper

¼ Cup Lemon, Ultra Paterized premium Juice or Fresh

¼ Cup Simple Syrup

• Simple Syrup ( Equal amounts sugar and water heated until sugar dissolves, cool)

• 1/8 teaspoon amaretto optional


Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out reserve shell/

Vinaigrette-Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth

Add the watermelon and cantaloupe ball to the carved out watermelon half, shooter cups, or glass bowl.

Add the vinaigrette to the balls and toss to combine.

Garnish with the mint and Basil sprigs and taste.

Rock Shrimp Quesadillas with Cantaloupe, Berry, and Peach Salsa!

Yield 12

Portion 1

Number of Portions 12

Ingredients ( For Salsa)

2 Cups Cantaloupe small diced

1 Pt Black Berries Washed

1 Cup Fresh peaches peeled and diced

1 Cup Red, Diced onion

1 Each Jalapenos seeded and small diced

¼ Cup Cilantro bunch fresh

To taste Salt and Black Pepper

6 Tablespoons Fresh lime juice

1 Tablespoons Oil Olive extra virgin frutato

For Quesadilla

1 tsp Garlic Minced

1 lb Rock Shrimp

1 Each 48ct, Fresh avocado peeled and diced

½ Cup Green onion sliced thinly

4 Ounces Jack with Jalapenos cheese

4 Ounces Cheddar, Shred cheese

12 Each flour 12” tortilla

½ Cup Corn oil

1 Cup Sour Cream

1 Tablespoon Fresh Parsley


Combine the fruit, onion, jalapeno, and cilantro in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil, Mix well, set aside.

In a sauté pan, heat the oil over medium heat. Add the onions, season with salt and pepper. Saute for 2 minutes.

Add the garlic and shrimp, season with salt and pepper. Continue to sauté for 2 to 3 minutes, or until the shrimp turn pink. Remove from the heat and cool completely.

In a Mixing bowl combine the shrimp, avocado, scallions and cheese. Season with salt and pepper, mix well. Spoon the mixture evenly over half of the tortilla. Fold the remaining half over, forming a half-moon shape. Heat a large griddle over medium heat. Lighty brush both sides of the tortilla with the oil. When the griddle is hot, cook the quesadilla for 2 to 3 minutes on each side or until crispy and the cheese is melted. Remove from the heat and cool. Slightly. Slice each quesadilla into thirds. Serve with fruit salsa and a dollop of the sour cream. Garnish with parsley.

Rocky Ford Cantaloupe Soup (cold)

Yield 24 Fl Ounces

Portion 6 Fl Ounces

Number of Portions 4


1 Each Cantaloupe peeled, seeded and cubed

¼ Cup Dark Rum

¼ Cup Heavy, 45% Cream

1 Each Lemon Zest

2 Tlb SYS Orange con. Minute made 3X1 Juice

4 Leaves Fresh mint julienne


Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill, serve in chilled martini glasses with julienned mint.

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