• Fat free
• Saturated fat free
• Very low sodium
• Cholesterol free
• High in vitamin A
• High in vitamin C
• Good source of folate
  

Look for cantaloupe that has an aromatic smell, a golden yellow background under raised, well-developed netting. If you plan to store cantaloupe for a few days select fruit that has a greener appearance as they will continue to ripen after purchase. Cantaloupe should not be bruised, cut, or have any major defects. If one side of the melon appears to be blemished it is probably a ground spot, or the portion of the melon that rested on the ground during growth. This does not affect the quality or ripeness of the melon.

 

Depending on the initial ripeness, you can usually store cantaloupe in your refrigerator for 5 to 7 days. The riper the fruit the shorter the storage time. If however, the cantaloupe is not completely ripe when purchased you can leave it at room temperature for one to two days to allow further ripening. It is best, if possible, to store cantaloupe in the crisper of your refrigerator as a high degree of humidity will help prevent drying. To ensure longer shelf life, we do not recommend washing cantaloupe before storing.

Cantaloupes should be washed before preparing and serving. Wash under running water using a clean brush and scrub the whole melon. After washing pat the melon with paper towels to remove excess water. Using a clean cutting board and a clean knife and spoon carefully cut from end to end, removing the seeds from the center cavity. Cut into slices or chunks as desired. It is not recommended to prepare cantaloupe in your sink or with any household detergents. Cantaloupes are porous and can absorb residue. Always peel, cover and refrigerate prepared cantaloupe to inhibit the growth of bacteria and use within two to three days. Discard prepared cantaloupe if it has been exposed to room temperature for over two hours.