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It’s cantaloupe season, and that means it’s easy to find the delicious melon at a good price. I like to buy several at a time and freeze them so that we can have smoothies whenever we want them — even in the winter.
Cantaloupes are an excellent source of vitamin A which is essential for healthy vision, and a good alternative source of vitamin C if you don’t tolerate citrus fruits well.
To freeze cantaloupe, just cut the melon into chunks, put the chunks on a cookie sheet lined with wax paper and stick them in the freezer. Once the cantaloupe chunks are frozen, put them in labeled freezer bags to use at a later date.
This recipe is my daughter’s favorite. For added sweetness, it features honey, which is well-known for its antibacterial and anti-inflammatory properties. In fact, it’s considered one of nature’s best all-around remedies.
- 2½ cups cantaloupe, chopped and frozen
- ½ cup coconut milk
- 2 teaspoons honey
- Put all ingredients in a blender and blend until smooth. Serve immediately.