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Ingredient Library

Cantaloupe

Cantaloupe is a rich source of vitamin C and vitamin A.
Did you know?
Cantaloupe got its name from the town Cantalupo, Italy where it was grown in the 1700s!
Characteristics
  • Cantaloupe melons are in the same family as squash.  Other popular melons include watermelon and honeydew.
  • Select cantaloupe that are free or cracks or bruises and are slightly soft to the touch.
  • Allow cantaloupes to sit at room temperature for 2-3 days to increase juiciness.
  • 1 cup of cubed cantaloupe contains:
    • 120% of your recommended daily value of vitamin A to maintain eye and skin health and to protect the body against infections.
    • 108% of your recommended daily value of vitamin C to help heal wounds and to keep teeth and gums healthy.
Prepare

Cut ripe cantaloupe in half and remove seeds. Slice into sections and remove rind. The rind is edible.

Try cantaloupe:

  • Cubed as part of a fruit salad.
  • Blended into a smoothie.
  • Chopped with onion, cilantro and lime for a refreshing salsa.
  • Pureed and frozen into popsicles.
Store
  • Store melon at room temperature until somewhat soft, about 1 week.
  • To refrigerate: Cut ripe melon and store for up to 5 days.
  • To freeze: Cut ripe cantaloupe and freeze in a plastic bag for up to 1 year.
How to dice cantaloupe and honeydew
How to dice cantaloupe and honeydew

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