French Dressed Cantaloupe
From GOGA-3948 PSF OClub Commemorative Cook Book 1992 (1992).
A historical recipe
GOGA-3948 PSF OClub Commemorative Cook Book 1992, by Presidio of San Francisco Officers' Club (1992).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 medium cantaloupes 2 medium tomatoes 1/2 green bell pepper 3 green onions 1/2 cup French dressing Cut cantaloupes in half, crosswise, and seed.
- Scoop balls into a bowl, and smooth out the insides of the cantaloupe shells.
- Cut tomatoes into thin wedges.
- Dice the green pepper.
- Slice onions thinly, including part of the green tops.
- Combine vegetables and cantaloupe balls with French dressing (I prefer Girard's Champagne Dressing).
- Cover and chill 4 hours.
- Heap fruit and vegetables into shells and serve.
- Major Ann M.
- Thornton
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board