Cantaloupes

Cantaloupes are often picked, and shipped, before fully ripening. Postharvest practices include treatment with a sodium hypochlorite or bleach wash to prevent mold and Salmonella growth. This treatment, because it can mask the melon's musky aroma, can make it difficult for the purchaser to judge the relative quality of different cantaloupes.  Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard.  Melon pieces wrapped in prosciutto are a familiar antipasto.

Nutrition:  Cantaloupes are a good source of protein.  They are also high in the antioxidant beta-carotene, which may help reduce the risk of developing cataracts. Cantaloupe is a perfect diet food since it has about half the calories of most other fruits.

In Season: Melons need heat to turn sweet, so summer and early fall are their prime seasons.

What to Look For:  Look for those that are fragrant and heavy. Press end opposite stem to feel for a bit of give. Give the melon a tap; you'll hear a hollow thump if it's ripe.

How to Store:  Store whole melons in a cool spot. If cut, cover wedges in plastic and refrigerate up to four days.

Did you know?  Since bacteria can grow on the outside rind, it is important to wash cantaloupe before cutting into it.