Cantaloupes are easily identified by their sweet fragrance and taste. Its name actually derives from the Italian papal village of Cantalop, where historians believe it was first cultivated around 1700 A.D. This ancient fruit is great for a variety of recipes and even as garnish. It can be enjoyed during any meal occasion – wrap prosciutto around it for a fancy appetizer, puree it for a delicious soup, or hollow it out and use it as a bowl for fruit salad!


  • Low in saturated fat and sodium and very low in cholesterol
  • Very good source of vitamins A and C
  • Good source of potassium, dietary fiber, folate, and vitamin B6

Tips for Selection

  • Pick a melon that is round to slightly oval and does not have bruises or overly soft spots
  • Look for well developed, uniform coverage of the netting
  • Skin color should range from light green to straw yellow in color
  • Melons should not have a stem attached. If they do, it means they were picked too early