Cantaloupes (rockmelons) are abundant this time of year and I love it! I make a weekly purchase so I can cut one up, put it in the fridge and have it on hand as a refreshing go-to snack after I get off the hot NYC subway at the end of the day.
I had never juiced one before because the cantaloupe never made it that far (I would eat it too quickly). However, recently I tried a juice with cantaloupe and loved it so I decided to give it a go in our Reboot Kitchen.
The beauty of a cantaloupe aside from its vibrant orange color is its health benefits. It’s super high in vitamin C and beta-carotene to help boost the immune system, protect from various cancers, improve eye health and more. They’re also a good source of potassium, vitamin B and folate.
Since they are loaded with so many nutrients I decided to combine cantaloupe with one of my favorite leafy greens that also boasts a high nutritional value, Rainbow Chard! Add a little apple and a few sprigs of mint and you’ll have yourself a delicious juice (like we enjoyed in the Reboot Kitchen!)
- 1/2 cantaloupe (rockmelon)
- 4 – 6 leaves rainbow chard (silverbeet)
- 1 apple
- 1 handful of fresh mint leaves
- Remove rind from cantaloupe.
- Wash all ingredients well.
- Add produce through the juicer, pour over ice and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.