Cantaloupe Facts

Cantaloupe Recipes

Cantaloupe is also know as a musk melon that is characterized by its webbed surface. They are named for the papal gardens of Cantaloupe, Italy, where some historians say this species of melon was first grown. Cantaloupes belong to the same family as cucumber and squash, so it is considered a gourd. This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium. As with a good many fruits a large portion of the calories in this food come from sugars, but we think natural sugar is the best kind!

Storage and Handling

Cantaloupes are best if the netting is an even yellow color with little or no green. They can be left at room temperature to ripen but most people like them chilled before serving. The aroma will usually indicate if it is ripe and sweet. Refrigerate as soon as a cantaloupe is ripe. Whole melons will last for a week if they are kept cold. Cut melons, wrapped in plastic with seeds in and refrigerated, are best eaten in a few days.

See our other Vegetable and Fruit Facts