Grilled Cantaloupe Recipe – so easy!
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This grilled cantaloupe recipe is super simple and is ready to serve in a flash! There are only two ingredients, fresh cantaloupe and fresh oranges, so I’m not sure if it even qualifies as a recipe. It’s a perfect compliment to grilled seafood, pictured above with our clams steamed on the barbecue, California style.
Ripe cantaloupe cooks fairly quickly, so you’ll want to keep an eye it. You want those beautiful grill marks on your cantaloupe slices, so try not to move the pieces once you place them. Cook for a few minutes on each side. If you over cook the cantaloupe it will become mushy. Also, it’s a good idea to add a little oil to the grill between batches to keep the cantaloupe from sticking.
Start with a clean grill. Light the charcoal. Cut a perfectly ripe, ready-to-eat cantaloupe in half and scoop out seeds. Cut again, into quarters and then cut each quarter into 3/4 inch slices. Squeeze the juice from one or two navel oranges over the cantaloupe slices and set aside. If you won’t be cooking them right away, cover and refrigerate. When the grill is thoroughly heated, brush or spray it with a bit of olive oil. Place sliced cantaloupe on the grill, turn once and serve with a fresh squeeze of orange and a sprinkle of sea salt if desired.