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The 5 Best Substitutes for Cantaloupe

Summer is the perfect time to enjoy the sweetness of cantaloupe.

This orange-fleshed melon is not only refreshing and delicious, but it also provides a host of health benefits.

They can be eaten fresh, either on their own or as part of a fruit salad or other dish.

Cantaloupes can also be cooked; they are often used in soups or pureed and made into sorbet or ice cream.

However, cantaloupes can be expensive, and they may not be available all year round.

If you can’t find or afford cantaloupes, there are a few good substitutes that will give you similar results.

In this article, we’ll take a look at five of the best substitutes for cantaloupes that you can use in your cooking.

What is Cantaloupe?

Cantaloupes are a type of melon that originated in Africa.

The name “cantaloupe” comes from the Italian word for the Cantaloupes grown in the region of Cantalupo.

The most common type of cantaloupe grown in the United States is muskmelon, which has a greenish-gray skin and orange flesh.

Cantaloupes are typically round or cylindrical in shape and can weigh anywhere from one to ten pounds.

The flesh is sweet and fragrant, with a slightly grainy texture.

When choosing a cantaloupe, look for one that is heavy for its size and has a dull, not shiny, appearance.

The best way to enjoy cantaloupe is to simply slice it up and eat it as is.

It also makes a delicious addition to fruit salads, smoothies, and even savory dishes.

The 5 Best Substitutes for Cantaloupe

If you’re looking for a cantaloupe substitute, you have several options.

Here are the five best substitutes for cantaloupe, based on taste and texture:

1 – Honeydew Melon

Honeydew melon is a type of winter melon that has a sweet, almost musky taste and a firm yet creamy texture.

It is often used as a substitute for cantaloupe in fruit salads and other dishes because it has a similar flavor and texture.

Honeydew melon is also a good source of vitamins A and C, as well as potassium and dietary fiber.

To select a ripe honeydew melon, look for one that is heavy for its size and has pale green or white skin.

Avoid melons that have brown spots or bruises, as these indicate that the fruit is overripe.

When cutting honeydew melon, it is important to use a sharp knife to avoid crushing the flesh.

To remove the seeds, cut the melon in half and scoop them out with a spoon.

2 – Mango

When it comes to fruit, few can rival the mango.

This juicy, delicious treat is enjoyed by people all over the world, and for a good reason.

Mangoes are not only sweet and refreshing, but they also boast a unique taste and texture that is unlike any other fruit.

In fact, many people find that mangoes make an excellent substitute for cantaloupe in recipes.

The two fruits share a similar sweetness, and mangoes also have a similar texture when they are cut into cubes.

As a result, mangoes can be used in many of the same ways as cantaloupe, making them a versatile addition to any kitchen pantry.

3 – Persian Melon

Persian melons are a type of cantaloupe that is distinguished by its slightly oblong shape and greenish-gray skin.

The flesh of the cantaloupe is usually orange or pink, and it has a sweet, fragrant flavor.

Persian melons are typically smaller than their cousins, and they have delicate, thin skin.

When shopping for Persian melons, look for fruits that are heavy for their size and have a deep orange color.

Avoid melons with bruises or blemishes.

To substitute Persian melon for cantaloupe, use one small melon for every two cups of cubed cantaloupe.

The flavor of the two fruits is similar, but the Persian melon will be more aromatic and slightly sweeter.

4 – Casaba Melon

Casaba melons are an unusual variety of melons with yellow-green skin and deep white flesh.

They have a distinctively sweet taste, with a hint of honeydew and a slightly crunchy texture.

Casaba melons are often used as a substitute for cantaloupe in fruit salads and other dishes.

Due to their sweetness, they can also be used in desserts such as pies and ice cream.

When choosing a casaba melon, look for one that is heavy for its size and has no blemishes on the skin.

To store the melon, place it in a cool, dry place out of direct sunlight.

Once cut, wrap the unused portion tightly in plastic wrap and store it in the refrigerator.

With proper care, a casaba melon will last for up to two weeks.

5 – Watermelon

Watermelon is a delicious fruit that has a sweet taste and a refreshing texture.

It is often eaten in the summertime, but it can be enjoyed year-round.

Watermelon is a good source of vitamins A and C, as well as potassium and lycopene.

It can be eaten fresh, in salads, or juiced.

Watermelon is often used as a substitute for cantaloupe, as they have a similar taste and texture.

Cantaloupe is a less popular fruit, so watermelon is a good option if you are looking for something similar.

When substituting watermelon for cantaloupe, it is important to remember that watermelon is more watery, so you may need to adjust the proportions accordingly.

For example, if you are making a cantaloupe smoothie, you may need to add more watermelon than cantaloupe to achieve the desired consistency.

Conclusion

In conclusion, there are several fruits that can be used as substitutes for cantaloupe.

These include honeydew melon, mango, Persian melon, casaba melon, and watermelon.

Each of these fruits has a similar sweetness and texture to cantaloupe, making them versatile additions to any kitchen pantry.

When substituting one of these fruits for cantaloupe, it is important to remember that they may have a different water content, so the proportions may need to be adjusted accordingly.

Yield: 1 Serving

The 5 Best Substitutes for Cantaloupe

The 5 Best Substitutes for Cantaloupe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • Honeydew Melon
  • Mango
  • Persian Melon
  • Casaba Melon
  • Watermelon

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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