Cantaloupes reach their peak ripeness between June and August. These melons, related to summer squash, nutritionally resemble pumpkin and butternut squash in their high potassium, beta carotene, and vitamin C content. This
FEATURED SPONSOR
|
Buying
Cantaloupes are picked when ripe and 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 color should be slightly golden under the mesh-like rind (avoid fruit with a dull green appearance); the rind should cover the whole fruit. The stem end should have a slight indentation, and the other end should yield to gentle pressure and emit a fruity fragrance. A ripe melon will not be flattened or lopsided, but it's natural to see some bleaching on the side where it was lying on the ground.
Storing
Though cantaloupes don't require further ripening, you can improve the taste by storing them at room temperature for a couple of days. The fruit won't become sweeter, but it will become softer and juicier. Cantaloupes should be refrigerated once cut, and it's best to eat them within two days. Store cut pieces in an airtight plastic bag or container.
Preparing
Cantaloupe is a snap to prepare — simply wash the rind with cold water, cut it open, and scoop out the seeds and strings. Then you can eat the flesh with a spoon, cut it into wedges, or scoop it out with a melon baller. Cantaloupe can be consumed as is or tossed into a refreshing fruit salad.
