Fresh, ripe cantaloupes are refreshing and deliciously juicy. They reach their peak ripeness between June and August, so you can enjoy them all summer long. Cantaloupes are from the muskmelon family; they’re also related to summer squash. These melons are high in potassium and vitamin C. You can enjoy 1/4 of a melon or 1 cup of the chopped fruit starting on Phase 2 of the South Beach Diet.
Buying Cantaloupe
Cantaloupes are picked when ripe and they stop ripening once they leave the
vine. This makes it essential to choose a melon that was picked at just the
right time. How can you tell if a cantaloupe is ready to eat? The rind should
cover the whole fruit and be slightly golden under the mesh-like surface (avoid
fruit with a dull-green appearance), but it's natural to see some bleaching on
the side where it was lying on the ground. The stem end should have a slight
indentation, and the other end should yield to gentle pressure. A ripe melon
will not be flattened or lopsided. Take a sniff; the melon should smell sweet.
Storing Cantaloupe
Though cantaloupes don't require further ripening, you can improve the taste by
storing them at room temperature for a couple of days. The sweetness won't
change, but they will become softer and juicier. Cantaloupe should be
refrigerated once cut, and it's best to eat the melon within a couple of days.
Store cut pieces in an airtight plastic bag.
Enjoying Cantaloupe
Cantaloupe is so easy to prepare — simply rinse it first (to remove
any exterior bacteria) and then cut it open and remove the seeds. You can use a
spoon to scoop out the flesh and eat it on the spot. For a more attractive
presentation, cut the fruit into wedges or scoop it out with a melon baller.
Cantaloupe can be consumed as is or added to a fresh fruit salad.
