Cantaloupes are also known as muskmelons or rockmelons. They have a rough, scaly outer skin, often tan or yellow. The inner core is a bright yellow or orange flesh. Cantaloupes are in the same family as watermelons, squash, and cucumbers. Cantaloupes have a distinct juicy and firm texture and a flavorful taste and smell.
BEST STORAGE PRACTICES:
Store cantaloupe in the refrigerator at 40 degrees Fahrenheit. Do not store in crisper drawer. Properly stored cantaloupe should last about 15 days.
FUN WAYS TO EAT AND COOK:
Cantaloupes like all fruits are delicious raw. Glazed and/or grilled cantaloupes make great toppers for sandwiches, burgers, or salads. Cantaloupes also make great ingredients for all fruit salads.
Avoid any cantaloupes with discoloration, bruising, or spots. Select only those cantaloupes with a fresh fragrance and firm, netted outer skin. Outer skin should be tan to golden color.
WHY IT’S GOOD TO EAT:
- Excellent source of Vitamin C
- Good source of beta carotene
- Good source of potassium
WHEN IT’S IN SEASON:
Cantaloupe is a summer fruit and planted in March and April. Harvests become available in late June and early July and remain available until the summer cools in August.
HOW IT’S HARVESTED:
Cantaloupes grow similar to pumpkins on vine-like plants. Rough green leaves grow on the parent plant’s stem to protect the fruit and plant as a whole. Harvest is usually done by hand.
Fruit Salad—Chop and mix available fruits including cantaloupes, grapes, strawberries, watermelon, and honeydew. Sprinkle with sugar, or lime juice and salt, and enjoy a fresh fruit salad!