By, Sandy Leibowitz
(A Millstone Times Reader)
Cantaloupe Colada is a refreshing twist on the classic Piña Colada. Don’t get me wrong, I love the original and I am a big pineapple fan; but when canta- loupe is in season and deliciously sweet, it makes a nice addition with the coconut, lime juice and rum.
Is It Really A Cantaloupe?
So, it turns out, that the cantaloupes that we usually see in America, are actually called muskmelons. The true cantaloupe is named for a castle in Italy, but they are not exported. How about that?!
You want to choose a muskmelon that feels heavy for its size, is sweet and fragrant and yields slightly to pressure on the blossom end. Store it at room temperature, but you can store it in the fridge if it’s too ripe.
Ingredients
• 1 ripe cantaloupe (approximately 3 cups) reserve a few wedges for garnish • 1/2 cup coco lopez
• 2 limes, freshly squeezed
• 1/2 cup rum
• 1 1/2 cups ice
Instructions
Place glasses in the freezer to make them cold and frosted.
Blend all ingredients in a blender, smoothie maker or food processor and blend until smooth Serve immediately and enjoy! (It still lasts a bit in the fridge, just won’t be as frothy)