Cantaloupe

How to select

Melons like cantaloupe are best when picked at the peak of ripeness, yet still firm. Ripe melons are symmetrical in shape, free of cracks, bruises, or soft spots, and have a slight softness to the touch.

How to prepare

• Cut off both stem ends with a knife. 
• Put the cantaloupe on one of the flat, cut ends.
•  Peel the cantaloupe making a C shape with the knife. 
• Cut the cantaloupe in half and scoop the seeds and membranes out with a spoon.

How to store

For a juicer cantaloupe, store it at room temperature for 2-3 days. Cut cantaloupe into pieces and place in a plastic bag in the refrigerator. Use it within a couple of days. If the melon is not wrapped in plastic, its odor will be transferred to other refrigerated foods.

Peak season

Summer

Ways to use

• Smile wedges: scoop out the inside and slice into large smile-shaped wedges.
• Puree and use in sorbet, ice cream, or smoothies.
• Mix cut-up melon with your other favorite fruits for a colorful fruit salad.
• Thread cubes of melon and other favorite fruit on skewers.
• Serve with yogurt dip and enjoy!

Fun facts

• In Australia, cantaloupe is referred to as rockmelon. 
• Cantaloupe was grown in ancient Egypt before becoming popular in Europe in the 15th century. 
• Cantaloupe takes 3-4 months to mature and does not continue to ripen after picking.

Nutrition info and facts

Cantaloupes are loaded with vitamins A & C. Cantaloupes are high in folate, which is essential for new cell growth. Cantaloupes contain potassium, which can help prevent muscle cramps.

1 cantaloupe balls = 60 calories, 14 g carbohydrate, 1.5 g protein, 2 g fiber, < 1 g fat, 28 g sodium, 473 mg potassium

Learn more

Growing melons in the home garden (UMN Extension)