Sunday, May 25, 2008



Cantaloupe should be sturdy, round, fragrant and feel heavy for its size. It should also be a tan-yellow color beneath the web-like bumps on its rind. Cantaloupe does not ripen once it is picked so select a melon that yields slightly to gentle pressure at the stem end (the stem should be cleanly removed). Avoid cantaloupe with a cracked, bruised or softened rind.


Despite the fact that cantaloupe does not technically ripen once it is harvested, it will soften at room temperature for a day or two (the flavor will not change). The whole melon will refrigerate up to five days; a sliced cantaloupe will refrigerate up to three days.


Wash the cantaloupe?s rind before slicing it in half. This will prevent dirt transferring to the fleshy inside during the cut. Scoop the seeds and strings out of each melon halve. Continue cutting the cantaloupe into snack-sized slices or scoop its flesh with a melon baller for salads. Flavor the melon with citrus juice or sugar if desired. Cantaloupe is a tasty addition to smoothies, fruit salads or chilled soup.


Cantaloupe has the highest beta-carotene content of all melons.
Serving size ? medium melon (134g)

Calories 50
Calories from Fat 0
Total Fat 0g ------------- 0%
Saturated Fat 0g --------- 0%
Cholesterol 0mg ---------- 0%
Sodium 35mg -------------- 1%
Total Carbohydrate 13g --- 4%
Dietary Fiber 1g --------- 4%
Sugars 12g
Protein 1g
Vitamin A ----------------80%
Vitamin C ----------------80%
Calcium ------------------2%
Iron ---------------------2%

Copyright © 2008 Consumer Effects, Inc. The Kroger Co.