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Cantaloupes are small to medium-sized melons, averaging 15 to 25 centimeters in length and 1 to 11 pounds, and have a round to oblong shape with blunt, curved ends. There are several types of melons generally labeled as Cantaloupes, some with beige-green, rough, firm, and warty to lightly ribbed skin, while other melons bear a pale beige-grey, netted or webbed exterior over a light green to tan, thin rind. Underneath the surface, the flesh is thick, dense, aqueous, and tender with a succulent, slightly sticky consistency. The flesh is mainly orange, but just below the rind, there is a fine green ring. There is also a central cavity filled with fibers and ivory, oval seeds encased in a light coating of gelatinous liquid. Cantaloupes have a honeyed, musky, and floral aroma when ripe and will feel heavy for their size, yielding slightly to pressure at the blossom end. The melon’s flesh has a distinct, sweet, floral, and fruity flavor and is primarily consumed as a fresh fruit. The seeds are also edible and are commonly roasted and salted as a savory, nutty snack.
Seasons/Availability
Cantaloupes have a peak season in the summer. The melons are also grown in both hemispheres for commercial export, providing a year-round supply for some markets.
Current Facts
Cantaloupes, botanically a part of the Cucumis genus, are aromatic melons belonging to the Cucurbitaceae family. There are two general categories of melons recognized under the Cantaloupe descriptor: European Cantaloupes, also known as True Cantaloupes, and North American Cantaloupes, or Common or Conventional Cantaloupes. European Cantaloupes are classified as Cucumis melo var. cantalupensis and are primarily grown in Europe and Asia. The melons have a hard, dense rind that showcases beige-green hues and is often covered in rough, wart-like protrusions. North American Cantaloupes, or Cucumis melo var. reticulatus, bear a light tan, netted rind, and are a type of muskmelon, valued for their thick orange flesh. Within each of these melon categories, there are many different varieties, and each cultivar thrives in various climates, soils, and growing conditions. Cantaloupes are favored for fresh eating and are sweet, aromatic melons with dense flesh. The melons are the most commercially cultivated and popular melon throughout the United States and are versatile in culinary preparations, well suited as a healthy snack, dessert topping, or accompaniment to sweet and savory dishes.
Nutritional Value
Cantaloupes are an excellent source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, and beta-carotene, the orange pigment found in the melon’s flesh that provides antioxidant-like properties to protect the cells from free radical damage. The melons also contain fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and lower amounts of magnesium, vitamin B6, folate, niacin, and thiamine.
Applications
Cantaloupes have a sweet, juicy, and floral nature, showcased when served fresh. The melon’s rind should be scrubbed and washed with soap and water to remove harmful bacteria, and once cleaned, the melon can be sliced into wedges, cubes, and pieces. The seeds are also removed from the center cavity and can be cleaned, roasted, and dried as a crunchy snack. Cantaloupes can be incorporated into breakfast dishes such as oatmeal, cereal, ricotta cheese, or yogurt, served as a waffle or pancake topping, or consumed as a stand-alone dish. The flesh can also be pureed into smoothies and shakes, used as a flavor for cocktails, or blended into sorbet. In addition to sweet dishes, Cantaloupes can be tossed into green salads and fruit salads, wrapped in cured meats as an appetizer, or mixed into coconut broth as a chilled soup. The melons are not traditionally cooked, but some chefs simmer the melons with sugar to create a marmalade or lightly grill the surface for a rich, deep flavor. Cantaloupes pair well with herbs such as mint, basil, and cilantro, cheeses such as goat, feta, and ricotta, citrus, other fruits including kiwi, strawberries, honeydew, and watermelon, honey, vanilla, and nuts such as hazelnuts, almonds, and pistachios. Whole, unwashed Cantaloupes can be left at room temperature to ripen for up to three days. Once mature, the melons should be consumed immediately for the best quality and flavor. Cantaloupe slices can be stored in the refrigerator in a sealed container for three days.
Ethnic/Cultural Info
In Europe, Cantaloupes appear in a famous legend surrounding Pope Paul II. The pope lived on a summer estate in the country near the village of Cantalupo di Sabina during the 15th century. The folk tale recounts that Pope Paul II held office in the region from 1464 to 1471, and one night a group of Armenians met with Pope Paul II and offered him some Cantaloupe. The pope became enthralled with the exotic melon and began growing the fruits in his garden. The melons quickly became the pope’s favorite fruit, and he started excessively eating them from his garden. While the pope dined on Cantaloupes, in 1470, the pope’s chef, Bartolomeo Platina, published a cookbook titled De Honesta Voluptate Et Valetudine, which was the first cookbook to be printed on a press. The cookbook had a section on melons, which warned against eating melons by themselves or on a full stomach. In a twist of fate, Pope Paul II died from a heart attack the following year after eating two large melons. It is uncertain whether the melons were poisoned or if the pope suffered from indigestion. Much of this legend is disputed among experts in the modern-day, but the whimsical story is still shared around summertime dinner tables, as Cantaloupes are being served.
Geography/History
Cantaloupes are believed to be native to Persia and Western Asia and have been cultivated since ancient times. The melons were spread to North Africa, specifically Egypt, sometime before 2400 BCE and were also introduced to East Asia and Europe. Original Cantaloupes were smaller and not quite as sweet as modern cultivars, but over time, the melons were naturally bred to exhibit a uniform size, improved flavor, and disease resistance. Many varieties of Cantaloupes were also developed from commercial cultivation throughout Europe, the Middle East, and Asia. In 1494, Cantaloupes were brought to the New World with Christopher Columbus, and the seeds were traded to Native Americans who planted the melons as a food source. Cantaloupes later achieved commercial success in the New World in the 1880s and 1890s, when seed companies such as the W. Atlee Burpee Company introduced new and improved Cantaloupe cultivars, including Netted Gem, to growers in the United States. Netted Gem has remained a popular variety into the modern-day and was created from the Cantaloupe cultivars planted in North America by the Native Americans. Today Cantaloupes are cultivated worldwide and are produced for domestic consumption and export. China is the largest Cantaloupe producer, followed by India, Turkey, and Iran. Cantaloupes are also grown in the United States, with California and Arizona being the two main cultivation regions. When Cantaloupes are not in season in the United States, the melons are imported from countries in the Southern Hemisphere such as Costa Rica, Guatemala, Mexico, and Honduras. Cantaloupes are a common melon and are readily sold through local markets, distributors, and grocers.
Her Produce
Fresno, CA
(559) 313-6676
herproduce1@gmail.com
Cantaloupes are small to medium-sized melons with a sweet, floral flavor and a honeyed aroma when ripe. They generally weigh between 1 to 11 pounds and vary in appearance, with some having rough, warty skin and others a webbed or netted exterior. The orange flesh is dense and succulent, while the seeds, found in a central cavity, are edible and often roasted for a nutty snack. The melons yield slightly to pressure at the blossom end, signaling ripeness.
Exito San Nicolás
Calle 46 # 56 Rionegro Antioquia
615-2090
Cantaloupe melons are deliciously versatile. Besides enjoying their juicy flesh fresh, you can incorporate them into a range of dishes. Try blending them into smoothies or cocktails, using them as a topping for waffles, or even turning them into chilled soups with coconut broth. Cantaloupes pair wonderfully with herbs like mint or basil, cheeses like feta or ricotta, and even nuts like pistachios. To preserve their sweetness, store cut slices in a sealed container in the fridge for up to three days.
Gaytan Family Farm has baby cantaloupe. Cantaloupes are part of the Cucumis genus and Cucurbitaceae family, encompassing two main types: European Cantaloupes (Cucumis melo var. cantalupensis) and North American Cantaloupes (Cucumis melo var. reticulatus). European varieties have a beige-green, dense rind with wart-like protrusions, while North American types feature a tan, netted rind. Known for their sweet, dense orange flesh, cantaloupes are popular for fresh eating and pair well with both sweet and savory dishes.
ESENTAI gourmet
Әл-Фараби даңғылы 77/8, Алматы 050040, Казакстан
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Cantaloupe melons imported to Kazakhstan. Cantaloupes have a long history, originating in Persia and Western Asia and being cultivated since ancient times. They were introduced to North Africa before 2400 BCE and later to East Asia and Europe. In 1494, Christopher Columbus brought Cantaloupes to the New World, where Native Americans adopted them as a food source. Modern cultivars like Netted Gem were developed in the late 19th century, helping establish cantaloupes as a commercial success, and they are now grown globally.
Pope Paul II developed a fascination with cantaloupes, a fruit introduced to him by Armenians, leading him to grow them in his garden. His chef, Bartolomeo Platina, even included a section on melons in the first printed cookbook, warning against consuming them alone or on a full stomach. Sadly, Pope Paul II died in 1471 after eating two large melons, sparking enduring debates about whether his death was due to indigestion or possible poisoning.
Cantaloupe Jepang: These melons are known for their tender, succulent, and slightly sticky orange flesh, complemented by a fine green ring beneath the rind. They emit a honeyed, musky aroma when ripe and flavor notes include sweet, floral, and fruity characteristics. Their seeds, encased in a gelatinous liquid, are also edible and often roasted and salted for a nutty snack.
Cantaloupes are extremely versatile fruits and pair well with herbs like mint and basil, as well as cheeses such as ricotta and feta. They can be pureed into smoothies, blended into sorbets, wrapped in cured meats, or tossed into salads. Store whole, unwashed cantaloupes at room temperature to ripen for up to three days, and once sliced, refrigerate them in a sealed container for the best quality and flavor.
Cantaloupes are aromatic melons from the Cucumis genus and Cucurbitaceae family. They come in two main types: European Cantaloupes, grown in Europe and Asia with a dense, beige-green rind, and North American Cantaloupes, identified by their tan, netted rind. They are praised for their sweet, orange flesh, commonly eaten fresh and versatile in dishes. Nutritionally, they offer vitamin C, vitamin A, beta-carotene, fiber, and potassium, supporting immunity, digestion, and cell protection.
Her Produce
Cantaloupes: These melons were cultivated in Egypt before 2400 BCE and spread to East Asia and Europe over time. Original cantaloupes were smaller and less sweet compared to modern varieties, which now feature uniform size, better flavor, and disease resistance. In the U.S., California and Arizona are primary cultivation hubs, while off-season imports come from Costa Rica, Guatemala, Mexico, and Honduras.
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