Berry Cantaloupe Smoothie

This post is in partnership with California Cantaloupe. All views and opinions are my own.

You’re going to love this tasty berry cantaloupe smoothie recipe!

An easy cantaloupe smoothie with frozen berries, yogurt and a touch of honey. The cantaloupe really shines in this yummy smoothie!

How to make berry cantaloupe smoothie

Featured Ingredients

• Cantaloupe: Peel, seed and chop a medium-sized cantaloupe, then toss it in the freezer for a bit. If you’ve never made a melon smoothie before, you’re in for a real treat!
• Berries: I buy a frozen bag of mixed berries and use it as a bright, nutritious and beautiful accompaniment to this melon smoothie.
• Milk: You can use any sort of milk, such as cow’s, soy, almond, cashew, rice, coconut or oat.
• Yogurt: Greek yogurt is perfect because it’s loaded with protein as well as probiotics.
• Vanilla: A splash of pure vanilla extract takes this smoothie to the next level.
• Honey: It adds a little natural sweetness, but is totally optional.

Step-by-Step Instructions

1. Place the milk, Greek yogurt, honey (if using), frozen cantaloupe and berries in a blender pitcher.
2. Secure the lid and puree until smooth, scraping the sides if needed.
3. If the smoothie is thicker than desired, add a tablespoon of milk at a time until the desired consistency is reached.
4. Pour the smoothie into 2 cups and garnish with frozen fruit and fresh herbs, if desired.

Smoothie add-ins:

This recipe for berry cantaloupe smoothies is a base recipe.

That means you can add in other goodies to enhance the smoothie, if you wish (although it is quite delicious as-is)!

• 1 scoop unflavored protein powder
• ½ medium ripe avocado, peeled and pitted
• 1 medium frozen banana
• 2 cups fresh or frozen greens (such as spinach or kale)
• 1-2 tablespoons ground flax seeds or hemp hearts
• ½ teaspoon ground cinnamon or ginger
• ½ teaspoon pure vanilla extract
• ½ cup granola, to sprinkle on top
• Freshly chopped herbs like mint, to sprinkle on top

Fun facts about cantaloupe

Seasonality:

• California cantaloupe is available in supermarkets and restaurants around the country from April through early December.
• During these months, the majority of cantaloupe is produced in California.

Selection:

• Cracking: Look for a ‘blossom end’ (opposite the stem) that is beginning to show a bit of cracking and is somewhat soft to the touch, meaning it gives slightly when pressed gently with the fingers.
• Color: Cream color is always a good indicator of a mature melon, but new varieties may often have a somewhat green hue.
  • Don’t be deterred by a slightly green cast on new variety cantaloupes.
• Stem: When older cantaloupe varieties reached maturity the stem slipped away from the lemon leaving a smooth end with no remnant of a stem.
  • The stem on newer cantaloupe varieties may slip away, but they are also just as likely to have a bit of stem remain.
  • A mature melon that does still have some netting growing up the stem.
  • Netting is the raised net-like texture on the shell of the cantaloupe.

Storage:

• Newer varieties of cantaloupe have a longer shelf life and can last up to three weeks in the refrigerator or up to one week on the counter!
• Storage whole cantaloupes in the refrigerator.
• Cut cantaloupes only when you are ready to eat.
• Cut cantaloupes should be wrapped tightly in plastic wrap and put back in the refrigerator immediately.

Preparation:

• Melons should be washed under running tap water before cutting.
• Carefully use a sharp knife to cut the stem and ‘blossom end’ off.
• Use the knife to ‘peel’ the rind off the cantaloupe, leaving as much of the orange flesh intact as possible.
• Slice the cantaloupe in half, then use a spoon to scoop the seeds out; discard or save for planting.
• Cut the melon into slabs, then sticks, then cubes.

Smoothie recipes to whip up:

• Banana Peach Smoothie
• Morning Glory Smoothie
• Strawberry Banana Cashew Smoothie

Berry Cantaloupe Smoothie

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An easy cantaloupe smoothie with frozen berries, yogurt and a touch of honey.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 0 mins
• Total Time: 5-10 mins
• Yield: Serves 2
• Category: Breakfast, Brunch
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup milk (of choice)
• ½ cup plain or vanilla Greek yogurt
• 1 tablespoon honey (optional)
• 2 cups frozen cubed cantaloupe*
• 1 cup frozen mixed berries

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Instructions

1. Place the milk, Greek yogurt, honey (if using), frozen cantaloupe and berries in a blender pitcher.
2. Secure the lid and puree until smooth, scraping the sides if needed. If the smoothie is thicker than desired, add a tablespoon of milk at a time until the desired consistency is reached.
3. Pour the smoothie into 2 cups and garnish with frozen fruit and fresh herbs, if desired.

Notes

To freeze cantaloupe: Peel, seed and cube a whole fresh cantaloupe. Transfer 2 cups of the cubed cantaloupe into a large sealable plastic bag or airtight container. Freeze at least 30 minutes or up to 2 weeks. Add directly to the blender so you don’t have to water your smoothie down with ice.

Smoothie Add-Ins:

• 1 scoop unflavored protein powder
• ½ medium ripe avocado, peeled and pitted
• 1 medium frozen banana
• 2 cups fresh or frozen greens (such as spinach or kale)
• 1-2 tablespoons ground flax seeds or hemp hearts
• ½ teaspoon ground cinnamon or ginger
• ½ teaspoon pure vanilla extract
• ½ cup granola, to sprinkle on top
• Freshly chopped herbs like mint, to sprinkle on top

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 152
• Sugar: 21g
• Sodium: 131mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 8mg