Cantaloupe Jerrett Ervin

What Is Cantaloupe Cantaloupe is a type of Melon, a Muskmelon to be exact. It is in the Cucurbitaceae Family a family which includes nearly all melons and squashes. It has a brownish, green skin and a orange core. Cantaloupes are typically 15–25 cm in length and are somewhat oblong.

Origin The cantaloupe originated from India and Africa. I get its name from the Popes commune, Cantalupo in Sabina. They were introduced to north America during Christopher Columbus’s second voyage to america.

What types of Cantaloupes are there? North American Cantaloupe- Mostly common in North America and some parts of Canada. It is named reticulatus due to its net-like (or reticulated) skin covering. European Cantaloupe- Its lightly-ribbed, pale green skin looks quite different from the North American cantaloupe.

Use Cantaloupes are Produced in Produced in various parts of the US. Cantaloupe is normally eaten as a fresh fruit, as a salad. Usaully chilled and stored in the refrigerator after cut.

Selecting/Storage To find a good melon you have to make sure it is ripe. 1st – Hold the Melon in you palm and tap it, if it is hollow it has passed the first test. 2nd- Chose a melon that is heavy for its size, make sure it has no soft spots or bruises. 3rd- Make sure the stem of the Melon is not apparent. 4th – Cantaloupe is fragrant, so waft for a quick smell.

Nutritional Value Cantaloupe is an excellent source of vitamin A and vitamin C. It is also a very good source of potassium and a good source of dietary fiber, vitamin B3, vitamin B6 and folate.

Cantaloupe helps protect eyes? Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related of vision loss in older adults, by 36%. Three servings of fruit may sound like a lot to eat each day, but just by slicing some cantaloupe over your morning will do the trick.

Cantaloupe Smoothie Prep Time: 5 minutes Ingredients: 1/2 ripe cantaloupe, peeled, seeded, and cut into chunks 1 cup skim milk 1 cup vanilla fat-free yogurt 1 cup crushed ice 2 tablespoons sugar, or to taste Preparation: Combine all ingredients in a blender and process until smooth. Makes about 4 cups.

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