Change up your smoothie routine! Subtle and sweet, Cantaloupe Smoothies are an invigorating summer alternative to green smoothies. Incredibly enough, smoothies CAN be nutrient-dense without flax seed and kale, so go ahead and enjoy this refreshing pick-me-up with zero-added-sugar and zero-guilt. Tinged with banana, honey, and just a hint of “creamsicle” (you heard me), it will bring a whole new balance to breakfast!
You know how the lightbulb is always used to symbolize an idea? I’m pretty sure it’s the refrigerator light that spawned that.
Seinfeld voice: What’s with standing in front of an open refrigerator and staring at its contents for hours on end? And then you close it and open it and close it and open it. Nothing new magically appeared since the last time you looked…
Har-har Jerry, but this is how recipes are born. Every time that light goes on the wheels are turning, trying, stretching, to come up with some concoction that will satisfy my craving. And this is one of them.
Cantaloupe is amazingly good, but sometimes it feels sad. You know? Like, it’s always kind of an afterthought on a hotel breakfast plate. With a teeny sprig of parsley of all things(?).
So when was searching for something to nosh on, I saw some leftover cantaloupe chunks in the fridge and my first instinct wasn’t “Perfect snack!” It was more “Why so sad, cantaloupe? Don’t you have any friends?” And after opening and closing the fridge several times (as one does), I had finally figured out the perfect friends to introduce that cantaloupe to. And by that I mean I focused really hard on creating a delicious combination of flavors to put in my belly (I’m not just some melon altruist here).
Cantaloupe Smoothie ingredients
- Cantaloupe: this smoothie is great for using up that bit of leftover cantaloupe from last night’s dinner.
- Banana: use frozen if you have them available.
- Greek Yogurt: we use good ol’ plain greek yogurt; it gives the finished smoothie some tang, and also a kick of protein. We almost always use full-fat yogurt (trust me, the kids need that healthy fat!) but use your preference.
- Honey: for a hint of sweet. Local, raw honey is great in a fresh fruit smoothie.
- Orange Juice: just a splash; cantaloupe has a high water content, so you don’t need too much liquid.
- Vanilla Extract: TRUST; I love how much depth just a tiny bit of vanilla extract brings to smoothie recipes.
- Ice: frozen cantaloupe is largely not an option (but see below for a hack!), so be sure to add about a cup of ice to the blender.
How to make a cantaloupe smoothie
Rev up those blenders! Subtle melon-y sweetness blends perfectly with creamy banana in a super-light Cantaloupe Smoothie. This smoothie recipe is about as easy and fuss-free as you can get – everything goes in at once. Just be advised that because of it’s high water content, this smoothie is more liquid than liquid meal.
- Combine the diced cantaloupe, banana, greek yogurt, honey, orange juice, and vanilla extract in blender.
- Top with a cup of ice.
- Blend until smooth.
- If you want to feel super fancy, skewer a few pieces of cantaloupe onto a tooth pick and garnish your smoothie.
Can I freeze cantaloupe for making smoothies?
Freezer smoothie packs are all the rage, but sad to say, it won’t quite fly here. Like other melons, cantaloupe has a high water content and doesn’t freeze well using traditional methods.
If you really want to preserve the season, however, do this: puree a whole cantaloupe in the blender, then divide the puree into ice cube trays. Place in the freezer until solid (6-12 hours), and transfer the frozen puree cubes to a freezer bag. The frozen puree cubes will last for 3-4 months. The puree isn’t great defrosted, but it’s perfect for smoothies.
Cantaloupe Smoothie nutrition
Do not mistake me – I ADORE greens. And I really enjoy getting my greens in through a straw, but not every smoothie needs to look like mushy peas in order to have the nutrient stamp of approval:
- Cantaloupe: Surprisingly high in Vitamin C for not being in the citrus family, cantaloupe contains antioxidants for fighting inflammation and potassium for energy recovery. And for those watching your carbs, cantaloupe actually has a relatively low glycemic load because it’s chock full of water and fiber.
- Banana: I’m not going to argue about the nutritional value of a banana and entertain myths about the naturally occurring sugar in fruit being bad. They’re actually lower in the glycemic index than cantaloupe and are also a great source of fiber and potassium AND vitamin B6. Not only that, but bananas are fantastic for your gut health.
- Greek Yogurt: Speaking of gut health, hello probiotics! Greek yogurt is loaded with protein, calcium, potassium, iodine, B12, and the aforementioned probiotics. So it too is not only great for your GI tract, it’s also a great source of recovery fuel.
Essentially, I created a delicious, perfect post-workout smoothie by accident and I will now take your applause and accolades.
Tips for making this recipe perfectly
- Fruit flavor develops as it ripens, so this smoothie is a great way to use up cantaloupe that’s just slightly past it’s prime in texture (soft) but at its peak in taste.
- Splurge and get yourself a really good blender. Honestly, it will change the way you think about blended drinks. Both smoothies and margaritas.
- Make this vegan by using coconut yogurt and substituting agave nectar for the honey.
More smoothie recipes
Did you make this cantaloupe smoothie? I’d love to know how it turned out! Leave a comment and a rating below 
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Cantaloupe Smoothie
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Blender
Ingredients
- 1½ c cantaloupe, diced
- 1 medium banana, sliced
- ⅔ c greek yogurt
- 1 tbsp honey
- ¼ c orange juice
- ½ tsp vanilla extract
- 1 c ice
Instructions
- Add all ingredients to a blender. Blend on high until smooth.
- Pour into glasses and garnish with cut cantaloupe if desired. Serve immediately.
Notes
- Nutritional Notes: This recipe was tested and the nutritional information was calculated using 5% Fage greek yogurt.
- Freezer Instructions: Cantaloupe has a high water content and doesn’t freeze well using traditional methods. Instead of freezing chunks, puree a whole cantaloupe in the blender, divide the puree into ice cube trays, freeze until solid (6-12 hours), then transfer the frozen puree cubes to a freezer bag. The cubes will last for 3-4 months. The puree isn’t great defrosted, but it’s perfect for smoothies.
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