The fruit names cantaloupe and muskmelon
are used somewhat interchangeably. What is generally
called cantaloupe in the west is really a muskmelon,
characterized by a webbed surface. Cantaloupes have
a smooth and lumpy skin with deep ridges. Cantaloupes
were cultivated in Egypt's Nile valley as early as 2000
B.C.
Did you know that cantaloupes and melons
are in the same gourd family as squashes and cucumbers.
Most melons have similar structure to winter squash
with thick flesh and inner seed-filled midsection. The
difference between melons and squashes is very simply,
it's the way that they are used. Squashes are considered
vegetables, while cantaloupe melon is fruit, with sweet
and juicy flavor.
Cantaloupes
have significant amounts of Vitamins A and C, are a
good source of potassium, and contain small amounts
of many other minerals. The rind is rich in nutrients
so the whole melon may be juiced. In places with a suitable
climate, cantaloupes may be grown all year long. However,
extra care must be taken for winter varieties as they
are particularly susceptible to disease.
Cantaloupes have a sweet fragrance when they are ripe
and the blossom end of the fruit should yield to moderate
pressure. When you are selecting a cantaloupe, avoid
those with a stem, which indicates the cantaloupe was
harvested too early. Store un-ripe cantaloupes in a
place out of the sunlight until they are ripe. Then,
they may be stored it the refrigerator. Cantaloupes
are rich in nutrients that fight disease, including
cancer. The cataloupe should be a frequent and welcome
visitor to your table.
Cantaloupes are available year round. Cantaloupe's
peak growing and harvesting season is June thru August.
The western states of California, Arizona, and Texas
provide the majority of the cantaloupe crop in the USA.
If you are watching your weight or not add cantaloupe
to your diet because cantaloupe is very low in calories
and a good source of beta-carotene, potassium and vitamin
C.
Prepare
your cantaloupe by always washing melons in warm soapy
water before cutting to get rid of any impurity on the
rind that might be carried from the knife blade to the
flesh by cutting the melon open and remove all seeds
and strings. It can be served in many attractive ways:
cut into halves, quarters, wedges, or cubes; or the
cantaloupe can be scooped out with a melon baller. For
melon rings, cut a cantaloupe into thick crosswise slices,
scrape out the seeds, and remove the rind, if desired.
Cantaloupes
have significant amounts of Vitamins A and C, are a
good source of potassium, and contain small amounts
of many other minerals. The rind is rich in nutrients
so the whole melon may be juiced. In places with a suitable
climate, cantaloupes may be grown all year long. However,
extra care must be taken for winter varieties as they
are particularly susceptible to disease. 
Prepare
your cantaloupe by always washing melons in warm soapy
water before cutting to get rid of any impurity on the
rind that might be carried from the knife blade to the
flesh by cutting the melon open and remove all seeds
and strings. It can be served in many attractive ways:
cut into halves, quarters, wedges, or cubes; or the
cantaloupe can be scooped out with a melon baller. For
melon rings, cut a cantaloupe into thick crosswise slices,
scrape out the seeds, and remove the rind, if desired.