Cantaloupe in Strawberry Puree


  • 1 cup sliced hulled strawberries
  • 3 tablespoons granulated sugar
  • 1/4 cup sweet sherry
  • 1 tablespoon lemon juice
  • 1 large cantaloupe


  1. In a blender or food processor, whirl strawberries until pureed (you should have 1/2 cup puree). Pour into a large bowl.
  2. Stir in sugar, sherry and lemon juice.
  3. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces.
  4. Add melon to strawberry puree and stir until evenly coated.
  5. Cover and refrigerate for 2 hours to blend flavors.
  6. To serve, spoon fruit and puree equally into 4 large stemmed glasses.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!