Cantaloupes, Watermelons

Cantaloupe Cooler

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Cantaloupe Cooler

Serving Size: 1/2 Cup

Ingredients

50 Servings
7 cantaloupes, thoroughly washed before cutting
3 quarts plus 1/2 cup 100 percent orange juice
3/4 cup plus 2 tablespoons sugar or to taste
Crushed ice
100 Servings
13 cantaloupes, thoroughly washed before cutting
1 1/2 gallons 100 percent orange juice
1 1/2 cups plus 1 tablespoon sugar or to taste
Crushed ice

Directions

  1. Cut melons in half. Scoop out seeds, remove rinds and discard. Cut melons into 1-inch cubes.
  2. In blender or food processor, blend melon cubes with 3 1/2 cups orange juice for 50 servings or
  3. 7 cups for 100 servings, until smooth.
  4. Pour puree into pitchers and stir with the remaining orange juice and sugar. Stir until sugar is dissolved. Pour into glasses filled with crushed ice.
  5. Serving Suggestion: This makes a refreshing beverage to showcase
  6. locally grown cantaloupe, particularly at special school functions.

Notes

Sources: Adapted from a recipe created by the California Department of Public Health and www.fruitsandveggiesmorematters.org.

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Watermelon Romaine Salad

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Watermelon Romaine Salad

Serving Size: 2 Cups

Watermelon Romaine Salad

Ingredients

50 Servings
50 cups bite-size (about 14 heads) romaine lettuce
26 cups (1-inch cubes) watermelon
13 cups orange segments
DRESSING
2 cups cider vinegar
2 cups raspberry puree, frozen or coulis
1 cup vegetable oil
1/4 cup Dijon mustard
100 Servings
100 cups bite-size (about 28 heads) romaine lettuce
52 cups (1-inch cubes) watermelon
26 cups orange segments
DRESSING
4 cups cider vinegar
4 cups raspberry puree, frozen or coulis
2 cups vegetable oil
1/2 cup Dijon mustard

Directions

  1. To make dressing, combine vinegar, puree or coulis, oil and mustard in blender or food processor and mix until well blended. Chill dressing until ready to use.
  2. Wash, dry and core romaine lettuce. Tear into bite-size pieces.
  3. Wash, peel, seed and cut watermelon into 1-inch cubes. Set aside.
  4. Wash, peel, seed (if needed) and segment oranges. Set aside.
  5. To assemble salad, drizzle about 2 tablespoons dressing onto 1 cup lettuce. Place 1/2 cup watermelon and 1/2 cup orange sections on top of dressed greens and serve immediately.
  6. Hold at 41 degrees F or lower.

Notes

Sources: Produce for Better Health Foundation, National Watermelon Promotion Board, Team Nutrition and U.S. Department of Agriculture.

https://www.kidchenexpedition.com/watermelon-romaine-salad/

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Watermelon Lemonade

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Watermelon Lemonade

Serving Size: 1/2 Cup

Watermelon Lemonade

Ingredients

50 Servings
12 1/2 cups cubed watermelon (wash watermelon thoroughly before cutting)
2 cups fresh lemon juice
1/3 cup granulated sugar
2 cups water
8 cups ice
100 Servings
25 cups cubed watermelon (wash watermelon thoroughly before cutting)
1 quart fresh lemon juice (4 cups)
2/3 cup granulated sugar
1 quart water
16 cups of ice

Directions

  1. Combine watermelon cubes, fresh lemon juice, sugar, water and ice in blender. Serving size is ideal for presenting at special school events.
  2. Hold at 41 degrees F or lower.

Notes

Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK.

https://www.kidchenexpedition.com/watermelon-lemonade/

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Chicken Salad With Cantaloupe

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Chicken Salad With Cantaloupe

Serving Size: 1/2 Cup

Ingredients

50 Servings
5 pounds cooked chicken breast
1 1/2 cups light mayonnaise
1/4 cup paprika
1/4 cup garlic powder
1/4 cup dried dill weed
1 tablespoon salt
1 tablespoon pepper
1/2 cup fresh lemon juice
4 cantaloupes, washed well before cutting
100 Servings
10 pounds cooked chicken breast
3 cups light mayonnaise
1/2 cup paprika
1/2 cup garlic powder
1/2 cup dried dill weed
2 tablespoons salt
2 tablespoons pepper
1 cup fresh lemon juice
8 cantaloupes, washed well before cutting

Directions

  1. Dice cooked chicken into bite-size cubes.
  2. Mix with light mayonnaise, paprika, garlic powder, dill weed, salt, pepper and lemon juice.
  3. Cut each cantaloupe into 12-13 thin slices, then cut each slice into 5-6 cubes.
  4. Add one scoop (1/2 cup) chicken salad on a plate and flatten the scoop of salad slightly.
  5. Arrange 5-6 cubes of the cantaloupe around the chicken salad.

Notes

Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK.

https://www.kidchenexpedition.com/chicken-salad-with-cantaloupe/

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Fresh Market Watermelon Salsa

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Fresh Market Watermelon Salsa

Serving Size: 1/2 Cup

Fresh Market Watermelon Salsa

Ingredients

50 Servings
1 (15-pound) watermelon, washed well before cutting, diced in 1/2-inch pieces
1 white onion, finely chopped
1 green bell pepper, cleaned, diced
1 yellow bell pepper, cleaned, diced
2 jalapeno peppers, washed, seeds and membranes removed, finely chopped
1/4 bunch of cilantro, washed and finely chopped
1/3 cup lime juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
100 Servings
2 (15-pound) watermelons, washed well before cutting, diced in 1/2-inch pieces
2 white onions, finely chopped
2 green bell peppers, cleaned, diced
2 yellow bell peppers, cleaned, diced
4 jalapeno peppers, washed, seeds and membranes removed, finely chopped
1/2 bunch cilantro, washed and finely chopped
2/3 cup lime juice
1 teaspoon garlic powder
1 teaspoon salt

Directions

  1. Mix all ingredients gently in a large bowl.
  2. Serve immediately or store salsa in the refrigerator for up to a day in a covered plastic or glass container.
  3. Serve with baked tortilla chips, chicken or fish.
  4. Hold at 41 degrees F or lower

Notes

Recipe submitted by Libby Anderson, MS, RD/LD, Nutrition Education/Child Nutrition Services, Union Public Schools, Tulsa, OK.

https://www.kidchenexpedition.com/watermelon-sals/

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