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Most people don’t know that cantaloupes are in the same gourd family as squashes and cucumbers. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. So what’s the difference between melons and squashes? It’s the way that they’re used. Squashes are considered vegetables, while melons are known as fruits with sweet and juicy flavor. Cantaloupes are a good source of vitamin C and potassium. They have high water content are relatively low in calories, and also fat and cholesterol free. |
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Selection In general, cantaloupes should be round and should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and for most mature melons have a fruity fragrance (if not chilled). |
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Storage Keep uncut cantaloupe at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up cantaloupe in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods. |
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Preparation Cantaloupe preparation is easy! Always wash cantaloupes in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Cantaloupes can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature. |
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Recipe: Cantaloupe Salsa Ingredients
Remove seeds and rind from cantaloupe. (You should have approximately ½ pound cantaloupe flesh.) Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. Serve with grilled chicken, fish or steaks. Nutritional Analysis: Calories 75, Fat 1g, Calories from Fat 8%, Cholesterol 0mg, Fiber 2g, Sodium 23mg. |
