There are two kinds of cantaloupe you will likely encounter.
North American: This is the most common type and is actually a muskmelon. It has a net-like skin covering and orange flesh, and is moderatley sweet.
European: This cantaloupe is lightly ribbed wtih gray-green skin and sweet flesh.
Choose a cantaloupe that is fragrant and that has a cream or yellowish undertone between the netting (the pattern on the outside skin). The stem end of the melon should give to a little pressure, but the stem should not be attached to the melon. Avoid any melon with a bruised exterior.
Cantaloupes and other summer melons are almost always eaten raw. Cantaloupe also can be grilled.
Watch a video for tips about cutting cantaloupe and honeydew melons.
To Cut: Use a large sturdy knife to cut the melon in half lengthwise. Use a large spoon to remove the seeds and strings. Cut each half into wedges. To dice, as for a fruit salad, carefully slice the flesh from the skin and chop each wedge of flesh into desired size.
Grill: Cut cantaloupe into wedges and remove the skin. Brush each wedge with oil and place on a grill at medium heat, turning over every few minutes for 10-12 minutes.
Whole, uncut melons will last in the refrigerator for a few weeks. Whole, uncut melons can be left on the counter for 5-15 days depending on ripeness. Once cut, you can refrigerate cantaloupe for about 5 days. Do not remove seed from the unused cut portion of cantaloupe until ready to use, because the seeds help maintain mositure.
Cantaloupes aren’t well suited for freezing or canning.
Cantaloupes originated in Persia and were introduced into Europe in the 15th Century. The name is credited to the papal gardens of Cantalupo, Italy, but this is not the case!
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Serving Size |
1 cup, balls (177g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
60 |
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Protein |
1g |
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Carbohydrates |
14g |
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Dietary Fiber |
2g |
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Total Sugars |
14g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
0 |
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Minerals |
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Calcium |
16 mg |
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Sodium |
28mg |
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Iron |
0 mg |
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Vitamins |
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Vitamin A |
299 ug |
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Vitamin C |
65 mg |
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Before cutting, always wash cantaloupe under cold stream of running water.
Always keep fresh produce away from raw meat and raw meat juices to prevent cross-contamination.
Follow the safe food guidelines for all fresh produce.
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