In the kitchen with Kelley: Cantaloupe smoothie

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.

Cantaloupe smoothie
Prep time: 
Total time: 
  • 2½ cups cantaloupe, chopped and frozen
  • ½ cup coconut milk
  • 2 teaspoons honey
  1. Put all ingredients in a blender and blend until smooth. Serve immediately.


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.