Fresh Food Central - Cantaloupe Melon - Jersey Potatoes, the best spuds of the year - The finest potatoes in the world? Possibly? - English Apples - Our Lost Heritage - There are thousands of varieties of apples known, but less than 20 commonly sold in supermarkets, and typically less than 5 are common English apple varieties. - British Strawberries - where has all the taste gone? - Once one of the finest tastes in the fruit world, eagerly awaited every summer, the appeal of British Strawberries is not quite what it used to be... - Potato - An old classic and a staple food in many potatoes, how much do you know about potatoes? - Banana - A fruit as popular as it is versatile, how much do you really know about Bananas? You might think they're just yellow, but you can get blue and red ones too. Cantaloupe Melon Latin:Cucumis melo No fruit salad is complete without melon pieces - it'd be like Wimbledon without the strawberries! There are lots of different types of melon; honeydew, cantaloupe, charentais, galia, piel de sapo, and watermelon just to name but a few.

This article concentres on Cantaloupe melons. Store At: Best ripened at room temperature, but will store well for up to a week at 5-10°C Comes From: Warm humid temperate regions Seasonality: All year round Melons are members of a very wide family of trailing annual vines, which also includes squash, pumpkins and cucumbers. They have large broad leaves, stems covered in light prickles and small yellow flowers. The fruit themselves are soft fleshed with a central cavern containing seeds, all surrounded by a thick protective rind. There are two groups of melons available; watermelons and muskmelons. The watermelon group includes all varieties of watermelon, while the muskmelon group includes all other melons, including Honeydew melons. There are two groups of melons within muskmelons; smooth-skinned and netted, of which honeydew are smooth skinned. Muskmelons typically come into season during late summer and early Autumn.

There are two different types of cantaloupe; true cantaloupes (Cucumis melo cantalupensis), and American Cantaloupes (Cucumis melo reticulatus). There seems to be some amount of argument in the differences; American Cantaloupes are actually a variety of muskmelon, and have a green-grey skin covered in grey netting. True cantaloupes are very similar, but only found in Europe. In Australia and New Zealand, Cantaloupes are called rock melons due to the rock-like nature of the netted skin. The most common variety is a cantaloupe with orange flesh. Other varieties do exist, with more red or yellow flesh but they are not common, and not as tasty as the common orange fleshed variety. How do you tell when a cantaloupe is ripe? Well, they should be very heavy for their size, and very fragrant. The stem end should also be slightly soft. If not, it can be kept at room temperature for a few days to ripen it up properly.

Melons will ripen when taken off the plant (provided they are mature enough when picked), and can be ripened in a fruit bowl with bananas. Honeydew melons can be stored either at room temperature or in a refrigerator. They should be brought up to room temperature before eating to get the best taste, and if you want to cut it in half, the other half will store well in the refrigerator for about 3 days. Wrap it up well though, because melons are very aromatic and their smell may penetrate other foods. History The origin of the melon is difficult to pinpoint, with different views on whether they originated in Africa or Asia Minor. It is also difficult to pinpoint when they were first cultivated for food, since melon seeds are very similar to cucumber seeds and difficult to tell apart when found in archaeological digs. The earliest confirmed identifications are in India around 2,000BC, and Egypt about 2,400BC. It is impossible to distinguish what types of melons were around then however.

It is almost certain that the melons grown then were not the ones we know now; the sweet, aromatic melons we eat were not around back then, and were probably more similar to the cucumber (and were indeed classified alongside cucumbers), and were really not that appetising, and in fact, unripe melons back then were noted to cause vomiting and nausea. However, this eventually changed through cultivation and cross-breeding. By the third century AD, melons had sweetened enough to be eaten with spices, and by the sixth and seventh century they were accepted to be different from cucumbers. However, the first references to sweet, aromatic melons did not appear until the fifteenth and sixteenth centuries, as a result of hybridization between different varieties. Melons were first introduced to England around the turn of the sixteenth century, although they were known as "Mylone". One of the first places they were grown was Hampton Court in 1515, and from here they spread around the country, typically in the gardens of rich people, due to their initial rarity. Melons were taken to the West Indies by the Spanish, and also to America.

They rapidly gained popularity with the first settlers in America, and by the 18th century was a much prized fruit at the dinner table, with their cultivation becoming very important. Today, many varieties of melon are available; unfortunately in the UK we are limited to some typical five or six varieties; hopefully before long we'll start getting some more exotic ones made available, as is recently happening in countries such as America. Cantaloupe melons were originally named after the commune Cantalupo in Sabina, in the Sabine Hills near Tivoli in Italy, where the Pope used to spend his summers. It was first cultivated at the start of the 18th Century from seeds that were bought from Armenia, part of the believed homeland of melons. In America, the cantaloupe is a variety of muskmelon brought over by Christopher Columbus in the 15th century, unintentionally. It is believed the melons were brought on ships as food, and when they ate them in the New World and discarded the seeds, they gained a foothold. Uses There can be only one use for melons really, and that's eating fresh!

Whether as part of a fruit salad or in a dessert on their own, they're simply delicious when ripe. They can be eaten with a spoon, cut into halves, quarters, cubes, wedges or balls. A quick tip though - always give the skin a wash in warm soapy water before cutting. While you won't eat the skin, any impurities on it could be carried onto the flesh by the knife, and there have been some cases in the United States recently of salmonella contamination of melons this way. Growing Information Melons are easy to grow if given the right conditions; they typically grow best under glass, but can be grown outdoors in warmer regions. They need higher temperatures than tomatoes (around 30°C/85°F) and high humidity (which helps discourage red spider mite, a pest), but will grow well with cucumbers which require similar conditions. Contrary to popular belief, you can grow melons alongside cucumbers; they are similar, but will not cross-pollinate each other. One other growing conditions melons prefer is diffuse light rather than bright light. The soil should be rich and well drained, and like the atmosphere around them, kept continually moist.

Melons are one of the easiest plants to crop well in a large pot, as long as they are kept warm enough, watered well and regularly fed with a liquid feed such as tomato feed. Seeds should be started around March to April if growing in a greenhouse, and May if growing outside. Put one or two seeds in a 3½ inch pot of compost, and if both germinate, remove the weaker seedling. Pot on as necessary, but don't pot them into oversized pots, and don't let the root balls get too tight. They should be planted out as soon as it is warm enough (a heated greenhouse is best). Melons can either be left to trail over the ground, or grown upwards as climbers. If growing as climbers, plenty of support is needed for the stems to wind themselves up; melons have tough, long tendrils which will reach a long way to find support. A good way is trailing long strings down from a height, and gently wrapping them around a stem; the stem will then follow the string upwards. As fruits develop, when they reach the size of a tennis ball they should be supported independently of the stems, to take some of the burden of the weight.

A good way to do this is either string net bags or old tights to hold the fruit, suspended from support above. As for harvesting, its best to go on the colour, which for cantaloupes should be a skin colour of grey-green. Check the melon is a good size and weight for its size, and if you're really lucky, the melon will easily come off the stem, another sign that it's ripe and ready for eating! Links Cook's Thesaurus: Melons African horned melon See kiwano (melon) . ambrosia melon Notes: This looks and tastes like a cantaloupe, but the flesh is a brighter orange. Substitutes: cantaloupe Canary melon = Juan Canary melon Notes: These tend to vary in quality, so unless you're good at selecting melons, stick with more idiot-proof varieties like the honeydew or cantaloupe. Canaries should, at a minimum, have bright yellow rinds. They're in season in the fall.

Substitutes: honeydew OR cantaloupe cantaloupe = nutmeg melon = muskmelon = netted melon = rockmelon Notes: These are popular because they're easy to select and very sweet. Ripe cantaloupes have dull yellow backgrounds with raised netting. Avoid those with protruding stems, or tears in the rind at the stem end--it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. After checking the stem end, flip the melon over and check the blossom end. It should be fragrant and yield a bit when pressed. Cantaloupes are cheapest in the summer. Substitutes: Cranshaw melon OR honeydew melon OR Persian melon (larger) casaba melon Notes: These aren't as flavorful as other melons, but they have a fairly long shelf life. Since they have thick rinds, it's useless to smell them as a test for ripeness. Look instead at the color (it should be bright yellow), and then check to see if the blossom end yields to gentle pressure.

Substitutes: Santa Claus melon (These also have a long shelf life.) OR Crenshaw melon OR Spanish melon OR Sharlyn melon OR cantaloupe Charantais melon = French Charantais melon Notes: This is reputed to be one of the best melon varieties of all. Substitutes: honeydew melon OR cantaloupe Christmas melon See Santa Claus melon . Crane melon Notes: This melon-cantaloupe cross is exceptionally juicy and flavorful, but it's hard to find outside of Sonoma County, California. Substitutes: cantaloupe Cranshaw melon = Crenshaw melon Notes: This large, popular melon is a cross between the Persian and Casaba melons. The rinds come in two colors: yellow and creamy white. The yellow ones taste better. You can buy Cranshaws while they're still a little underripe and let them sit on the counter for a few days. When fully ripe, a Cranshaw will be fragrant and yield slightly to gentle pressure at its blossom end. They're best in the fall.

Substitutes: casaba melon OR Persian melon OR Sharlyn melon OR Spanish melon OR cantaloupe OR honeydew melon English tomato See kiwano (melon) . Galia melon Notes: This sweet, juicy melon is a honeydew-cantaloupe cross. Its biggest drawback is its relatively high price. Substitutes: honeydew OR cantaloupe hedged gourd See kiwano (melon) . honeyball melon = honey ball melon Notes: This is just like a honeydew melon, only it's smaller, rounder, and covered with netting. Substitutes: honeydew melon (larger) OR cantaloupe honeydew melon = honey dew melon Notes: These large, choice melons have either green or orange flesh. As honeydews ripen, they turn from green to creamy white to yellow. Avoid green ones, but a creamy white one will (unlike other melons) ripen on your counter in a few days. A perfectly ripe honeydew will yield just a bit to pressure at the blossom end and have a sticky, velvety rind.

Substitutes: cantaloupe OR Cranshaw melon jelly melon See kiwano (melon) . kharbouza melon Notes: This is a very crunchy, mildly sweet melon. kiwano = kiwano melon = horned melon = African horned cucumber = African horned melon = English tomato = hedged gourd = jelly melon = melano Pronunciation: kee-WAH-noh Notes: This melon has a gorgeous orange rind with spikes--poke a stick in it and you'd have a medieval mace for a Halloween costume. The yellow-green flesh has the consistency of jello, and tastes a bit like cucumbers. Substitutes: cucumber (the flesh lacks the brilliant chartreuse color of the kiwano's flesh.) OR other melon nutmeg melon See cantaloupe . Ogen melon Notes: This melon hails from Israel, and it's very highly regarded by melon fans. Substitutes: honeydew melon OR cantaloupe Persian melon Notes: These are large, round melons. They're excellent when vine-ripened, but mediocre when not.

Avoid Persian melons that have green backgrounds below the netting--they were picked too early. Also avoid those with protruding stems, or tears in the rind at the stem end--it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. They peak in the summer months. Substitutes: Cranshaw (a cross between the Persian and casaba melons) OR Sharlyn melon (white flesh instead of orange) OR cantaloupe (smaller) rockmelon See cantaloupe . Santa Claus melon = Christmas melon Notes: This is distinguished mostly by its long shelf life--you can store an uncut Santa Claus melon for several months. They have thick rinds, so don't bother smelling them for ripeness--they don't give off much of an aroma. Substitutes: honeydew (better flavor) OR cantaloupe (better flavor) OR casaba melons (These also have a long shelf life.) Sharlyn melon Notes: When ripe, this has an orange background with green netting.

It's very perishable, so don't wait more than two days after getting it home to eat it. Substitutes: Persian melon (This has orange, not white, flesh) OR Cranshaw melon OR Spanish melon OR cantaloupe Spanish melon = Green Tendral melon = Elche honeydew Notes: These are delicious melons, but it's hard to know when they're fully ripe. Unlike most other melons, a ripe Spanish melon will have a green rind and be firm at the blossom end. Substitutes: cranshaw melon OR casaba melon watermelon Notes: There are about 50 varieties of watermelon on the market. They all taste about the same, but they vary in size, flesh color, and in whether they are seeded or seedless. Picnic melons are largest, while icebox melons are round and compact. Many stores also carry yellow-fleshed, white-fleshed, and seedless melons. The rind should be heavy for its size, and free of bruises, soft spots, or cuts.

To check for ripeness, look at the pale side of the melon (where it rested while it was growing)--it should be yellow, not white. If your market sells halved watermelons, inspect the flesh--it should be firm, brightly colored, and free of white streaks. Seeded watermelons should have dark brown or black seeds. To store, wrap watermelon slices loosely in plastic and refrigerate for up to two days. Uncut watermelon can be stored at room temperature (preferably in a cool spot) for up to two weeks. Substitutes: honeydew melon yellow melon = dua gan = Korean melon Notes: These melons are small, about the size of medium papaya. They taste like cantaloupe, but with firmer flesh. Substitutes: cantaloupe Orange Honeydew Melon Orange Honeydew Melon The flesh of this fruit is similar to a cantaloupe but they have a delicate flavor closer to that of a honeydew melon. Scientific Binomial Name: Cucumis melo SELECTION INFORMATION Usage Just remove the seeds and slice one up. Orange flesh melons taste great all by themselves.

They also make a great addition to fruit platters and salads or melon sorbets. Selection Also known as Temptation melons, good-quality Orange-flesh Honeydew melons will turn a creamy yellow color with a slight orange tinge and the skin will have a slightly waxy feel when ripe. The skin will have a slightly waxy feel when the melon is ripe. Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon. Avoid Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early. Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality. Storage Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigerated for about three to five days. Keeping the seeds inside a cut melon will help keep it moist.

Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating. Freezing melons is not recommended. Ripening After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui Nutritional Information Honeydew melon is low in Sodium and Calories, and very low in Saturated Fat and Cholesterol. It's also a good source of Vitamin B6, Folate and Potassium, and a very good source of Vitamin C. Tips & Trivia Wash honeydew in warm soapy water prior to cutting to eliminate impurities on the rind that could be transferred from the knife to the melon's flesh. Next, slice the Honeydew in half and remove the seeds and strings. Melons can be cut into halves, quarter The Honeydew was revered as a sacred food by the ancient Egyptians. Napolean and Pope John Paul II both considered Honeydew melons their favorite fruit.

Honeydew is a cultivar group of muskmelon, Cucumis melo Inodorus group, which includes crenshaw, casaba, Persian, winter, and other mixed melons. Honeydew is the American name for the cultivar White Antibes which has been grown for many years in southern France and Algeria. Write a review for Orange Honeydew Melon Melons Melons Melons are all "Cucumbers" (Cucurbits or Cucurbitaceae) to the botanist, along with squash, gourds and actual cucumbers. To the agriculturist they are are all "vine crops". All are technically "fruit" but in culinary practice all are treated as "vegetables" except the melons which are treated as fruit. General & History There are two broad categories of melon and one odd one. Muskmelons: C. Cucumis melo, the same genus as Cucumbers, probably originated in Western Asia (Persia and surrounding). These melons have thick walls and hollow centers containing loose seeds and fibers. Watermelons: C. Citrullus lanatus, of African origin.

These melons have solid, almost uniform flesh all the way through with seeds embedded in the flesh. Horned Melons C. metuliferus, of African origin and internally built more like a Tindora Gourd than like any of the other melons. Melons are generally eaten mature when the flesh becomes sweet, which contrasts with gourds, squash and cucumbers which are eaten immature. The rind is tough but not hard and the flesh is always watery. Most are eaten raw but some are cooked, particularly in soup. Most have thick walls and a hollow center containing seeds, but the Watermelons are solid and uniform all the way through with seeds embedded in the flesh. Most melons will store at room temperature maybe a week and not much longer refrigerated, but there are a few, such as the Hami and Christmas melons that will store much longer at room temperature. Varieties All Melons (with the exception of Watermelons) are of the same species, C. melo, so can be interbred to create new varieties. There are, however, several recognized C. melo varietal groups.

Cantalupensis group (now includes Reticulatus) have an often netted rind and aromatic flesh ranging from salmon to orange but sometimes green. These include the muskmelon (called Cantaloupe in the U.S.), true cantaloupes, Persian melons, and others. These melons slip their stems when ripe. Reticulatus designates the netted rind melons as distinct from true cantaloupes which are sutured but not netted. Inodorous group: late-maturing melons called "winter melons" in U.S. agriculture, including crenshaws, casabas, honeydews, Juan Canary, Santa Claus. These melons have non-aromatic flesh usually green or white but sometimes orange. They do not slip their stems when ripe. Flexuosus group: the snake melons, or snake cucumbers (not to be confused with the snake gourds). Conomon group: Oriental pickling melons. Generally smooth, cylindrical, green, white or striped, with white flesh. Dudaim group: mango melon, pomegranate melon, Queen Annes melon.

These are small and round to oval, light green, yellow or striped with firm yellowish-white flesh. Not seen in the USA. Mormordica group: phoot and snap melons. The fruit is oval or cylindrical with smooth skin that cracks at maturity. Not seen in the USA. Afghan Melon - [reticulatus group] This melon is similar to the Persian Melon but greener with rather sparser netting. They are only moderately sweet so should be selected with a fair amount of flex at the flower end to assure ripeness. I haven't seen these for awhile, but they're sure to become more common in the future. When the U.S. pulls the troupes out of Afghanistan anyone who cooperated will have to leave the country and they'll head straight for Los Angeles where every other ethnic group has settled. Soon they'll be opening restaurants and demanding Afghan melons in the markets. Ananas Melon - [Middle Eastern melon] A 3 to 4 pound oval melon with netting similar to a Muskmelon but finer over a pale green to orangish rind. The flesh is usually white but can be pink-orange and is aromatic and very sweet.

Armenian Cucumber - [Snake Cucumber / Melon, Uri (Japan), Metki, Mikti (Near East), Wild Cucumber (commercial), Cucumis melo var. flexuosus] Market size varies widely from 6 inches long and 1-1/4 inches diameter to 21 inches long and 2-1/2 inches diameter but they can grow to a yard long and over 3 inches in diameter. They are very much like a cucumber in structure and in taste, if raw. The skin is very thin and tender and is almost never peeled. Smaller sizes are often pickled and the resulting pickles have a rather different flavor from cucumber pickles. Armenian cucumbers are seasonally available fresh in Southern California (May to July) and are grown as a garden vegetable in Florida and other suitable areas, but I understand they're almost impossible to find fresh in Armenia. Pickled they can be found in any market serving a Western Asian or Near Eastern community. They're usually packed in Lebanon or surrounding regions and labeled "Mikti" or "Wild Cucumber".

The front photo specimen was 12 inches long (uncut), 2 inches diameter and weighed 14-5/8 ounces. The middle one was 14-1/2 inches long (if straight) 1-3/4 inches diameter and weighed 10-1/8 ounces Details and Cooking . Bitter Melon Canary Melon - [Juan Canary, Jaune des Canaries, Amarillo, PLU #4317, C. melo (Indorus group)] This bright yellow mellon, oblong and pointy at the ends like an American football, is now grown by the truck load in California. A fully ripe Canary is about as sweet as melons get. The flesh is firm, almost crisp, white to faintly greenish, and light pink or orange around the seed cavity. Select melons that are bright yellow and springy at the flower end but not mushy. This melon is a yellow variety of the Piel de Sapo , a melon popular in Spain. The photo specimen was 9 inches long, 6 inches diameter and weighed 5 pounds 7 ounces.

Cantaline - [Orange Flesh Melon, Kandy Melon, PLU #4327] This cross between a cantaloupe and a honeydew has been grown more in South America than in North America, but is becoming more available here. It's marketed as "Orange Flesh Melon" and "Kandy Melon". The flesh tastes similar to cantaloupe, is firm, almost crisp, and quite sweet right to the thin rind. The rind is smooth with some scattered netting and when ripe becomes quite pale, sometimes almost white. Also look for some springiness at the flower end. The photo specimen was 6 inches diameter and weighed 3 pound 13 ounces. Cantaloupe - True The true Cantaloupe is seldom grown outside southern Europe, mostly Italy. Unlike the Muskmelon the skin is hard, deeply grooved, warty and lacks the orderly netting of the Muskmelons. See Dulcinea "Tuscan Style" Cantaloupe and Muskmelon for melons available in North America. Cantaloupe - Muskmelon - [var reticulatus] The common market "Cantaloupe" in the U.S.

is actually a Muskmelon, not a True Cantaloupe . I realize the entire fruit and grocery industries go along with calling it "cantaloupe", but I'm going to call it a Muskmelon anyway - and besides, that's what my Connecticut based family called it when I was a child. Cantaloupe - Athena A preferred Muskmelon for growing in the Eastern U.S. because they mature early, this oval melon has coarse netting over a yellow-orange rind and is usually lightly sutured. The flesh of this 5 to 6 pound melon is yellow-orange and firm. Cantaloupe - "Tuscan Style" - [reticulatus group] A specialty of Dulcinea Farms in California - it is, of course, a Muskmelon , not a true Cantaloupe. Casaba Melon - [PLU #4320, C. melo (Inodorus group)] This fairly large mellon (4 to 10 pounds) has a wrinkly skin and is usually flat at the flower end and with a point where the stem attaches.

The white to slightly yellow flesh has little flavor and is only lightly sweet when the melon is fully ripe. It ripens unevenly, very soft near the seeds and still rather firm near the rind. Personally, I don't see the point of this melon since sweeter, more flavorful melons are available at the same price per pound. Casabas are ripe when the flower end has plenty of give but is still springy. This melon has no odor so that isn't an indicator of ripeness, and it does not slip when ripe so stems or stem tears are not an indicator it was picked too soon. The photo specimen was 8-1/2 inches diameter, 7-1/2 inches long and weighed 9 pounds 3 ounces. The Casaba melons originated in western Asia and in the U.S. is grown mainly in California. Cavaillon Melon A French variety of the True Cantaloupe from the town of Cavaillon. It is considered very highly for flavor and is now grown in various places around the world including the USA. Some are grown in California but I have yet to see them in the markets - they probably all go to the fancy chef set.

The flesh is a light orange and they are said to be ripe when a small crack appears at the stem end. Charentais Melon - [French Breakfast Melon, Chaca, Italian Melon, French Kiss (marketing); Hakucho (Japan); Cantalupensis group] This is a small European melon, globe shaped with a smooth to slightly netted gray, gray-blue or yellow-green rind with distinct but shallow sutures. Flesh color ranges from greenish to intense orange depending on cultivar. Some sources say if the color of the rind becomes yellowish they are over-ripe, but, again, that seems to vary with cultivar - these were just about perfect.as shown. This is an aromatic melon with flesh that's exceptionally sweet right out to the very thin rind. Flavor is quite attractive and somewhat lighter than cantaloupe. This is the favorite melon of the French, who commonly use it as a breakfast melon. Cut in half it will serve two. They also split them in half, scoop them out and fill with a sweet wine such as Marsala or Madeira to serve as an appetizer.

The larger of the photo specimens (the cut one) was 5 inches diameter and 2 pounds 3-1/4 ounces. Christmas Melon - [Santa Claus, Inodorus group] These 5 to 8 pound football (US) shaped melons have a mottled yellow or green rind and pale green or pale orange flesh depending on variety. The photo specimen was 8-3/4 inches long, 6 inches diameter and weighed 5 pounds. They are very sweet when ripe and are similar to Piel de Sapo with some varieties looking very much like that melon but others are smoother and some have a little or a lot of netting as in the photo. These melons get the name Christmas or Santa Claus from their late season harvest excellent keeping properties - even to Christmas if stored in a cool place. Citron Melon - [Pie melon (U.S.), Tsanna Citrullus lanatus var. citroides] This melon is thought to be ancestral to the Watermelon and originated in Africa. It now grows wild in Baja California though no one knows how it got there. It is also both cultivated and considered a weed in much of the Southern U.S.

though rarely in pure form there due to accidental cross breeding with commercial watermelons. This melon is not to be confused with the citrus fruit Citron , though they are both used mainly candied or as preserves and pickles. Citron melon is very high in pectin so is a desirable ingredient for preserves. The flesh is much stiffer and more strongly flavored than that of watermelon. Details & Cooking . Collective Farm Woman Melon A Ukraine melon, spherical, 7 to 10 inches in diameter with smooth skin. It is ripe when the skin turns from dark green to light orange. The flesh is light yellow-green getting darker near the rind and is very sweet and aromatic. This is an early ripening variety that can be grown as far north as Moscow. Some are now grown in North America but not yet on a commercial scale. Photo copyright unknown - but it's splashed all over the Internet. Crenshaw Melon - [Cranshaw, C. melo (Inodorus group)] This is a hybrid between the Casaba and Persian melons that weighs in at 5 pounds or higher. It is a bit flattened at the stem end giving it an acorn shape.

The skin, though still wrinkly is a bit smoother than the Casaba. Yellow when ripe, older varieties have green flesh and newer ones have salmon pink flesh. Galia Melon An Israeli melon with a netted rind similar to a Muskmelon but paler in color and not as distinctly netted. It is a cross of Cantaloupe and Honeydew. The flesh is pale green to white, similar to a Honeydew , and has a banana like aroma. These slip their stems when ripe so any stem or stem tears indicate picking before fully ripe. They are now common in Southern California, grown here, in the U.S. South and in South and Central America. Hami Melon - Oval - [PLU #4332] This is the Hami melon most common in Southern California markets. They can grow to as much as 11 pounds but the photo specimen was 7 pounds 3 ounces, a bit above average, and was purchased in mid July. The rind is yellow-green and lightly netted. The flesh may be orange, salmon, white or green depending on variety. It is crisp and light, almost airy, with medium sweetness and medium melon flavor.

To be sweet these melons need to be very ripe, so select ones that have a fair amount of give at the flower end (but no sign of rot). They will ripen more if left sitting on the kitchen floor, but it's a long lasting melon so it'll take time. These melons do not slip their stems. Hami Melon - New Century - [Uzbek Hami Melon] This Hami melon started to appear in quantity in Southern California markets in July 2008. The photo specimen is typical at 8-1/2 inches long, 5-1/2 inches in diameter and 4-1/8 pounds with very lightly sutured smooth green skin. The medium sweet flesh is light orange and has the typical Hami crispness. Select melons that have a fair amount of give at the flower end (but no sign of rot). These melons do not slip their stems. Hami Melon - Round - [reticulatus group] A globe shaped melon with a white or light yellow smooth rind and light orange to pink flesh.

The flesh is crisp as with oval Hami melons and they can grow to about 12 pounds but more often are around 5 pounds. I have not seen any in Southern California. Muskmelon, Eastern - [reticulatus group] A round melon that is little seen outside the growing area in eastern North America because it doesn't ship well. Unlike the common Western Muskmelon these have both netting and sutures. The flesh is orange (some green fleshed varieties are grown) and they have a distinctive aroma when fully ripe. These slip, so a stem or tears in the fruit where the stem was indicate it was picked unripe and will have inferior flavor. Muskmelon, Western - [Cantaloupe, PLU #4050, reticulatus group] This round melon is commonly called "Cantaloupe" in the U.S., but is not a True Cantaloupe . These melons have very dense netting and no sutures, orange flesh, a distinct aroma when fully ripe and the familiar muskmelon flavor.

The flesh is quite firm even when fully ripe, the rind is strong and they keep a couple of weeks making them the preferred muskmelon for U.S. commerce. These slip, so the stem scar should be deep and smooth at the bottom with no stem fragments or tears, which would indicate it was picked unripe and will have inferior flavor. The photo specimen was near the large end of the range, 7-1/2 inches long, 6-3/4 inches diameter and weighing 5 pounds 6 ounces. "Tuscan Style Cantaloupe" - [reticulatus group] This melon is a specialty of Dulcinea Farms, a large melon grower in California. It is deeply sutured like an Eastern Muskmelon, but has the fine mesh pattern and excellent shipping properties of a Western Muskmelon. The Tuscan is a beautiful melon to look at - right up to the point when it is fully ripe - then it becomes as grungy as shown the photo. The photo specimen weighed just over 6 pounds and was 8 inches long and 6-1/2 inches in diameter. It was eaten the day after this photo was taken and was perfectly ripe and delicious.

For how they look in the store see Details and Cooking . Paul's Fruit | Ben Wells The Orange Flesh Melon is similar to the Honeydew on the outside but has a similar taste, interior color and aroma to that of a Cantaloupe. this melon generally has a distinct aroma and a very sweet flavor. To find a ripe, Orange-Flesh, look for a creamy, light rind and a sugary aroma. Ripeness. If the melon gives under slight pressure, and gives off a sugary aroma, the melon is ripe and ready to eat. Cleaning. Melons are grown on the ground, so the outside should be cleaned before cutting. Run cool water over the melon before eating to remove any surface dirt that may remain. Storage. Cover cut melons with plastic wrap and store in the refrigerator, as any other fruit. Nutritional information below. Cantaloupe The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising.

Our mission is to help you eat and cook the healthiest way for optimal health. Cantaloupe What's New and Beneficial About Cantaloupe Because the flesh of the cantaloupe is often pastel-like in color (compared to the more vibrant color of fruits like oranges), we sometimes forget how important cantaloupe can be as a fruit source of vitamin A (in the form of carotenoids). Researchers have recently measured the carotenoid contents of six different California-grown cantaloupe hybrids and discovered that their beta-carotene content can reach levels as high as 3,138 micrograms (per 100 grams of fresh weight). That's about 30 times higher than the beta-carotene content of fresh oranges. Although this nutrient richness of cantaloupe still does not place it in the beta-carotene range for fresh carrots here (about 8,300 micrograms), it's still an aspect of this delicious fruit that is all-too-frequently overlooked. At first, we were disappointed in the outcome of a recent French study that put cantaloupe at the very bottom of the fruits list in terms of its polyphenol content.

In this French study, fruits like strawberries, lychees, and grapes came out far better in their concentration of antioxidant polyphenols than cantaloupe, and no fruit scored lower in its concentration of polyphenols. But then we read about the total amount of polyphenols that cantaloupe contributed to the average daily diet. When looked at in this practical context, cantaloupe ranked higher than many other commonly eaten fruits, including kiwi, grapefruit, and clementines. It also ranked higher than watermelon and pineapple. Obviously, the higher volume of cantaloupe consumed helped to offset its lower polyphenol concentration. This practical principle is important to remember. A health-supportive, whole food like fresh cantaloupe may show up as being lower in its concentration of certain nutrients (including total polyphenols), but because we often eat it in serving sizes that are relatively large, we often get substantial nutrient benefits, even in the case of nutrients found in lower concentrations. Intake of cantaloupe has recently been found to lower risk of metabolic syndrome.

In a study involving hundreds of women living and teaching in Tehran, Iran, the lowest risk of metabolic syndrome was found to occur in women who ate the greatest amount of fruit. (In this study, the "greatest amount" meant a minimum of 12 ounces per day.) Five fruits contributed most to total fruit intake: apples, grapes, cantaloupe, watermelon, and bananas. Women who consumed the largest amounts of these fruits were also determined to have the healthiest levels of C-reactive protein (CRP) in their bloodstream. CRP is an indicator very commonly used to assess levels of inflammation, and it's very likely that the anti-inflammatory phytonutrients in cantaloupe and other fruits contributed not only to these participants' healthy levels of CRP but also to their decreased risk of metabolic syndrome. Cantaloupe, cubed, fresh vitamin K 4% This chart graphically details the %DV that a serving of Cantaloupe provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cantaloupe can be found in the Food Rating System Chart .

A link that takes you to the In-Depth Nutritional Profile for Cantaloupe, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Nutrient Diversity of Cantaloupe We seldom think about fruits as providing a broad spectrum of nutrients. In addition, when this food group gets placed in the nutritional spotlight, it's usually berries that get first mention among the nutritional standouts. Yet judging from its nutrient profile, cantaloupe is a fruit that should get us thinking differently about fruit and nourishment. This member of the melon family receives 10 rankings in our food rating system—the same number as raspberries, 1 more than strawberries, and 6 more than blueberries. Cantaloupe scores an "excellent" for both vitamin C and vitamin A (in the form of carotenoids). It scores "very good" for potassium, and "good" for a host of B vitamins (B1, B3, B6, and folate) as well as vitamin K, magnesium, and fiber.

When the edible seeds of the cantaloupe are eaten, this melon also provides a measurable about of omega-3 fat in the form of alpha-linolenic acid. Cantaloupe contains more beta-carotene than alpha-carotene. But because it contains both of these carotenoids, it also contains both of their derivatives, including lutein in the case of alpha-carotene and beta-cryptoxanthin and zeaxanthin in the case of beta-carotene. These carotenoid phytonutrients are joined by the flavonoid luteolin, antioxidant organic acids including ferulic and caffeic acid, and anti-inflammatory cucurbitacins, including cucurbitacin B and cucurbitacin E. The nutrient diversity of cantaloupe is perhaps its most overlooked health benefit! Antioxidant and Anti-Inflammatory Support of Cantaloupe As evidenced by the preceding list of phytonutrients, cantaloupe's nutritional strong suit involves its antioxidant and anti-inflammatory nutrients.

Even while it is relatively low in concentration of certain nutrients (like total polyphenols) in comparison to other fruits, cantaloupe still provides us with important amounts because we tend to eat it in larger serving sizes than other fruits. Many researchers understand metabolic syndrome—a group of health problems that includes high blood fats, high blood sugars, high blood pressure, and too much body fat—to be caused by problems in lifestyle that result in chronic underlying levels of unwanted inflammation and oxidative stress throughout the body. In this context, it's not surprising to see decreased risk of metabolic syndrome in individuals with especially high intake of cantaloupe (along with other fruits), since cantaloupe provides a wide range of antioxidants that help prevent oxidative stress and a wide range of anti-inflammatory phytonutrients that help prevent excessive inflammation. It's also not surprising to see lower levels of C-reactive protein (CRP) in the bloodstream of persons who have particularly high intake of cantaloupe, since CRP is a marker widely used to assess levels of inflammation in the body. One final important note: in the study that documented these benefits of cantaloupe for prevention of metabolic syndrome, "high" intake meant at least 12 ounces of total fruit per day.

Since cantaloupe was one of five fruits making a special contribution to these 12 ounces, we assume that few of the study participants would go one whole week without consuming cantaloupe. That approach might help all of us increase our protection from unwanted inflammation and oxidative stress. Other Health Benefits of Cantaloupe Unfortunately, most of the other studies that we have seen on the health benefits of cantaloupe are studies conducted on animals rather than humans. This aspect of the research limits our certainty about the health benefits for humans. However, especially promising in the animal research has been studies related to diabetes. Researchers have shown that intake of cantaloupe phytonutrients can improve insulin and blood sugar metabolism. In addition, intake of cantaloupe extracts has been show to reduce oxidative stress in the kidneys of animals with diabetes, and to improve insulin resistance in diabetic animals. Given the benefits of cantaloupe for prevention of metabolic syndrome, we would expect to see future studies showing clear health benefits for this melon in the area of heart disease, including atherosclerosis. Many heart-related problems start out with chronic unwanted inflammation and chronic oxidative stress.

Hopefully, it won't be long before we have large-scale human studies documenting benefits in this important area. Description The fruit widely known as "cantaloupe" throughout the U.S. is actually muskmelon. When we purchase "cantaloupe" in a U.S. grocery store, what we're used to seeing is an outer surface that consists of "netting"—an orderly mosaic pattern - that sits atop and covers the outermost skin (rind). We may or may not also see "ribbing" on the cantaloupe ("ribbing" in the sense of lines running from one end of the cantaloupe to the other, like the seams on a basketball). But if we do see ribbing, it is not usually very heavy or very deep., Melons with a very developed and orderly netting and only mild-to-moderate ribbing are not true cantaloupes but rather muskmelons (Cucumis melo var reticulatus). Cantaloupes (Cucumis melo var cantalupensis) typically lack an extensive, orderly netting and they have ribs (also called "sutures") that are much heavier and more deeply grooved.

In addition, true cantaloupes are grown almost exclusively in other parts of the world (and especially in the Mediterranean region). In fact, the name "cantaloupe" actually comes from the name of a town in Italy near Rome called Cantaloupo in Sabina, where seeds were brought from Armenia and planted in the Papal gardens during the 1400-1500's.) Despite this misnaming of "cantaloupes" in the U.S. marketplace however, from hereon we're going to stick with this common U.S. practice and refer to muskmelons as cantaloupes. Cantaloupes are members of the cucurbit family of plants (Cucurbitaceae) that also includes cucumbers, pumpkins, squashes, gourds, and a long list of melons. Melons in this same plant family with cantaloupe include Watermelon and honeydew melon, along with crenshaw, casaba, Persian, and canary melon.

Because many members of the cucurbit plant family can easily cross-pollinate, there are also many different hybrid melons in the marketplace that combine features of true cantaloupe with features of these other melons. The ripe flesh of a cantaloupe can vary in color depending on the hybrid. "Jenny Linds" are one example of a green-fleshed hybrid; "Athena" and "Ambrosia" hybrids have salmon-colored flesh; and the flesh of the Gurney's (TM) hybrids typically has a rich orange color. Cantaloupes have a hollow cavity in their center that is filled with edible seeds. In some parts of the world, cantaloupes are known as "rockmelons." If you read about cantaloupe across the Internet, you may find a good bit of inconsistency involving the language used to describe the parts of this fruit. Some websites use the words "top" and "bottom" when describing cantaloupes. Other websites use "stem end" and "blossom end." Still others use "vine end" and "end opposite the vine end." As such, we wanted to clarify this topic.

When a plant flowers, no fruit forms until pollination (either self pollination or preferably cross pollination). Once pollination has occurred, fruit can begin to form. As the fruit forms, the flower will fall away. The spot where the flower was will become one end of the fruit, and it is called the blossom end. The stem end, of course, will be the end where the fruit remains connected to the plant. If the fruit is an apple, its weight and relationship to the tree branch will typically cause it to hang down from the branch, creating two ends that are truly "top" and "bottom." But with a fruit like a cantaloupe which sits on the ground, the vine will typically lie alongside of the fruit in such a way that the ends would be more logically described as being on the sides of the cantaloupe, rather on its top and its bottom. Still, the word "top" is sometimes used to refer to the stem end of a cantaloupe, and the word "bottom" is sometimes used to refer to the blossom end. History Historians aren't certain about the exact origins of cantaloupe.

The large number of melon family members (Cucumis melo) growing wild in Africa has led some investigators to place cantaloupe's origins on that continent. But African melons may themselves have had ancestors in parts of Asia, including India or China. Countries in the northernmost part of Africa lie along the south shores of the Mediterranean Sea, and cantaloupe was also enjoyed by people living in the Mediterranean and Middle East region fairly early on in its history. To this day, and on an annual basis, Turkey (3.5 billion pounds), Iran (2.9 billion pounds), and Egypt (2.4 billion pounds) remain major producers of cantaloupe. (The United States follows after Egypt with 2.2 billion pounds of production.) But in first place - and far ahead of these four countries - is China, a country that now produces half of the world's melons (including cantaloupe) at a volume of nearly 25 billion pounds per year. Attesting to the worldwide popularity of cantaloupe (and melons in general) is the practice of drying cantaloupe seeds for consumption as a snack food.

This tradition can be seen in many parts of Central and South America, as well as in Asia and the Middle East. Within the U.S., California is the largest cantaloupe-producing state and grows over half of all U.S. cantaloupe. Rounding out the top six cantaloupe-producing states are Arizona, Colorado, Georgia, Indiana, and Texas. Within California, the bulk of cantaloupe production occurs in one of two regions: the San Joaquin Valley of Central California and the Imperial Valley (in the more desert-like southeastern part of the state). In Imperial Valley, spring season melon planting can begin as early as January, allowing for harvest in May, and fall season planting can take place in July, allowing for harvest in October and November. Despite its own robust cultivation of cantaloupe, the U.S. continues to import cantaloupe in large amounts. In 2010, the U.S. purchased over 425 million pounds of cantaloupe from Guatemala, nearly 300 million from Honduras, over 150 million from Costa Rica, and more than 60 million from Mexico.

How to Select and Store The key to purchasing a good quality melon is to find one that is ripe, which is sometimes a challenge because oftentimes they are picked while still unripe in order to ensure that they make it through the shipping process undamaged. There are many clues that you can look for to find a melon that is ripe. The first is by simply picking it up and feeling its weight. Does it feel fuller and heavier than you would expect it to? If so, that's a good thing, because it's an indication of the cantaloupe's ripeness. Next, tap on the cantaloupe and listen to the sound it makes. If the sound is dull and also deep, that's another indication that you're holding a ripe cantaloupe. But if the sound is higher and hollow, your cantaloupe is probably not ripe. If you press gently on the top of a ripe cantaloupe (the stem end, where the vine was attached) with your thumb, you should feel it give way very slightly. If that spot gives way substantially, to the point of feeling genuinely soft or even squishy, the cantaloupe is probably overripe.

A quick check around different areas of the cantaloupe is also a good idea at this point so you can make sure that there is no bruising or damage. The appearance of a ripe versus unripe cantaloupe is also different. The rind of a ripe cantaloupe (meaning the outermost layer beneath the netting) is typically going to be cream-colored or yellow or golden but not green or gray. The rind of an unripe cantaloupe is more likely to contain some green or gray. (Don't rely too heavily on this ripeness indicator, however, since some varieties of cantaloupe have rinds that stay green or gray.) Smelling the bottom of the cantaloupe (also called the blossom end, opposite from the stem end where the vine was attached) can also be helpful in determining its ripeness. Unripe cantaloupes are likely to have a very faint smell, or no smell at all. Ripe cantaloupes are likely to have that spectacular cantaloupe aroma—but not in an overpowering way. If the fragrance is overly strong, the cantaloupe may be overripe.

At WHFoods, we encourage the purchase of certified organically grown foods, and cantaloupe is no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including cantaloupe. In many cases, you may be able to find a local organic grower who sells cantaloupe but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown cantaloupe is very likely to be cantaloupe that displays the USDA organic logo. Once you've found a cantaloupe that gives every indication of being optimally ripe, your next decisions will involve storage. When you get home, place your optimally ripe cantaloupe immediately in the refrigerator, ideally in a crisper bin where there is usually slightly higher humidity.

The temperature range of 36-41F (2.2-5C) is best for storing whole ripe cantaloupe. About three to four days is the maximum amount of time that you'll want to store whole ripe cantaloupe under these refrigerator conditions. If you decide to purchase an unripe cantaloupe, it's okay to leave it out at room temperature (non-refrigerated) for a couple of days to allow the texture of its flesh to become softer and juicier. However, it is very important to note that cantaloupe can be left at room temperature only if it is whole, intact, and not yet to the stage of full ripeness. Once the cantaloupe has reached its peak ripeness, refrigeration is mandatory. Regardless of whether a cantaloupe is ripe or unripe, it should not be washed as long as it remains whole and uncut. No matter how well you pat a cantaloupe dry after washing it, the surface of the cantaloupe will absorb moisture during washing and there will be added moisture on the surface of the cantaloupe.

This added moisture will increase the likelihood of mold formation and decrease the cantaloupe's shelf life. If you wait and wash your whole cantaloupe just prior to cutting, you'll be consuming the cantaloupe and will therefore not have to worry about shelf life or risk of mold formation. Tips for Preparing and Cooking When the time comes for you to slice open your cantaloupe, it's important for you to be equally careful about this process. Risk of bacterial contamination in cut cantaloupe is significant and public health organizations stress the importance of safe handling practices. Be sure to wash your hands and all utensils before and after cutting cantaloupe. We recommend that you rinse a whole cantaloupe under cool running water, gently scrub the rind with a natural bristle brush, and then pat dry before you slice it open. This rinsing process with help remove unwanted bacterial contamination. Next, place the whole cantaloupe on a clean cutting surface. Cut off the top (stem end, where the vine was attached) of the cantaloupe and discard.

(Research shows that bacterial contamination is more likely to occur in this spot.) Next, scoop out the seeds and slice your cantaloupe in whatever size sections you like. Since the rind is not going to be eaten, we also recommend that you cut it off at this time. Public health organizations do make allowances for cut cantaloupe to be kept at room temperature for a very short period of time, and we recommend that you limit this time period to two hours. Cut cantaloupe left sitting at room temperature for more than two hours should be discarded. The risks here involve contamination by one of several micro-organisms, including Salmonella, Listeria, or E. coli 0157:H7. To widen the safety margin for cantaloupe even further, we recommend that you actually avoid leaving cut cantaloupe at room temperature for any period of time, and keep all cut cantaloupe in the refrigerator. After scooping out the cantaloupe seeds, you can use them to make a great snack food. Place the seeds in a fine mesh wire strainer and rinse under cool running water while gently pressing the seeds against the mesh to help remove the pulpy fibers.

Once the seeds have been thoroughly cleaned, let the water completely drain and gently shake the strainer to help the seeds dry. Next, place the seeds in a single layer on a cookie sheet and lightly roast them at 160-170°F (about 75°C) in the oven for 15-20 minutes. By roasting them for a relatively short time at a low temperature you can help minimize damage to their healthy oils. How to Enjoy A Few Quick Serving Ideas Add some sparkling water to fresh squeezed cantaloupe juice for a delightfully refreshing drink in the warm months of the year. In a blender or food processor, purée cantaloupe and peeled soft peaches to make delicious cold soup. Add lemon juice and honey to taste. Top cantaloupe slices with yogurt and chopped mint. Slice melons in half horizontally, scoop out seeds and use each half as a basket in which to serve fruit salad. For some of our favorite recipes, click Recipes . If you'd like even more recipes and ways to prepare cantaloupe the Nutrient-Rich Way, you may want to explore The World's Healthiest Foods book .

Nutritional Profile Cantaloupe contains a wide variety of antioxidant and anti-inflammatory phytonutrients, including the carotenoids alpha-carotene, beta-carotene, lutein, beta-cryptoxanthin and zeaxanthin; the flavonoid luteolin; the organic acids ferulic and caffeic acid; and two cucurbitacins—cucurbitacin B and cucurbitacin E. Cantaloupe is an excellent source of vitamin A (in the form of carotenoids) and vitamin C. It is also a very good source of potassium and a good source of dietary fiber, vitamin B1, vitamin B3 (niacin), vitamin B6, folate, magnesium, copper and vitamin K. Introduction to Food Rating System Chart In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications).

If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S.

Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system . Cantaloupe, cubed, fresh Density>=7.6 AND DRI/DV>=10% very good Density>=3.4 AND DRI/DV>=5% good 0.00 mg Note: The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation "--" to represent those nutrients for which no value was included in this version of the database. References Amaro AL, Beaulieu JC, Grimm CC et al. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons. Food Chemistry, Volume 130, Issue 1, 1 January 2012, Pages 49-57. Brat P, George S, Bellamy A et al.

Daily Polyphenol Intake in France from Fruit and Vegetables. The Journal of Nutrition136. 9 (Sep 2006): 2368-73. Daniel CR, Prabhakaran D, Kapur K et al. A cross-sectional investigation of regional patterns of diet and cardio-metabolic risk in India. Nutr J. 2011; 10: 12. Published online 2011 January 28. doi: 10.1186/1475-2891-10-12. de Melo, MLS, Narain N and Bora PS. Characterisation of some nutritional constituents of melon (Cucumis melo hybrid AF-522) seeds. Food Chemistry, Volume 68, Issue 4, March 2000, Pages 411-414. Gonda I, Bar E, Portnoy V et al. Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit. J Exp Bot.

2010 Feb;61(4):1111-23. Epub 2010 Jan 11. Hu FB and Willett WC. Fruit and vegetable intakes, C-reactive protein, and the metabolic syndrome. Am J Clin Nutr, Dec 2006; 84: 1489 - 1497. Ismail HI, Chan KW, Mariod AA et al. Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts. Food Chemistry, Volume 119, Issue 2, 15 March 2010, Pages 643-647. Ismail M, Mariod A, Bagalkotkar G et al. Fatty acid composition and antioxidant activity of oils from two cultivars of Cantaloupe extracted by supercritical fluid extraction. Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 1 Pages/record No.: 37-44. Karakaya S, Kavas A, El NS et al.

Nutritive value of a melon seed beverage. Food Chemistry, Volume 52, Issue 2, 1995, Pages 139-141. Kourkoutas D, Elmore JS and Mottram DS. Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chemistry, Volume 97, Issue 1, July 2006, Pages 95-102 Laur LM and Tian L. Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons. Journal of Food Composition and Analysis, Volume 24, Issue 2, March 2011, Pages 194-201. Milind P and Kulwnt S. Musk melon is eat-must melon. Int Res J Pharm (IRJP) 2011, 2(8): 52-57. Naito Y, Akagiri S, Uchiyama K et al.

Reduction of diabetes-induced renal oxidative stress by a cantaloupe melon extract/gliadin biopolymers, oxykine, in mice. Biofactors. 2005;23(2):85-95. Napier AB, Crosby KM and Park SO. Identifying Molecular Markers Correlating with High Beta-carotene Content in Muskmelon. HortScience, Jul 2006; 41: 1049. Paris HS, Amar Z, and Lev E. Medieval emergence of sweet melons, Cucumis melo (Cucurbitaceae). Ann Bot. 2012 Jul;110(1):23-33. Epub 2012 May 30. Parmar HS and Kar A. Possible amelioration of atherogenic diet induced dyslipidemia, hypothyroidism and hyperglycemia by the peel extracts of Mangifera indica, Cucumis melo and Citrullus vulgaris fruits in rats. Biofactors. 2008;33(1):13-24.

Sebastian P, Schaefer H, Telford IR et al. Cucumber (Cucumis sativus) and melon (C. melo) have numerous wild relatives in Asia and Australia, and the sister species of melon is from Australia. Proc Natl Acad Sci U S A. 2010 Aug 10;107(32):14269-73. Epub 2010 Jul 23. Ukuku DO and Sapers GM. Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons. Food Microbiology, Volume 24, Issue 3, May 2007, Pages 288-295. Vouldoukis I, Lacan D, Kamate C et al. Antioxidant and anti-inflammatory properties of a Cucumis melo LC. extract rich in superoxide dismutase activity. J Ethnopharmacol. 2004 Sep;94(1):67-75.

Question: What colour is the flesh of a cantaloupe melon?
Answer: Orange