The Skinny on Cantaloupe

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CantaloupeCantaloupes, also called muskmelons, have a distinct netted or webbedrind. Dating back beyond 2400 B.C., it is likely the cantaloupeoriginated in Persia or possibly Afghanistan. In that time,cantaloupes were cultivated over quite a wide span – from Egypt andacross to Northwest India. These sweet and juicy melons were the foodof royalty for many cultures.In about 1881, France was the first country to export cantaloupes tothe United States. It wasn't until 1895 that commercial production inthe U.S. of the cantaloupe began, surprisingly, in the state ofColorado. Today, California is responsible for the majority of thecantaloupe crop in this country.The cantaloupe is 95% water, and all that sweetness comes from theother

5% of the fruit. Cantaloupes are a low calorie, highlynutritious, nearly no fat treat. One-fourth of a medium sizedcantaloupe provides 80% of the recommended daily allowance for bothvitamins A and C. Cantaloupes also contain some iron, calcium, fiberand protein.In earlier cultures, cantaloupes were thought to have great medicinalproperties that included cleansing the body and the skin. These earlyherbalist were on the right track. Today we know cantaloupes may behelpful to people with heart disease because they contain ananticoagulant called adenosine. They also contain a high level ofbeta carotene, an antioxidant that's associated with cancerprevention. Abundant in potassium, cantaloupes may also be beneficialto people with high blood pressure.Age to introduce: 10-12 months (pureed or in small bite-sizes pieces)Cantaloupe For The FamilyAt the market: Press gently on the blossom end of the melon.

Itshould be slightly soft. At room temperature, the blossom end shouldalso have a subtle melon fragrance. It is sometimes hard to smell amelon in the store, because they are kept cool. Avoid a melon with astem, because it was picked too early and will not be sweet.Storage: Once picked, cantaloupes don’t get any sweeter. However,they do "ripen" or soften. For best results, "ripen" cantaloupes at aroom temperature for two to four days. After this time, they can bestored in the refrigerator where they'll keep another 10 to 14 days.Preparation: Using a long, sharp knife, cut the cantaloupe in half.Using a spoon, scoop out the seeds and discard them. To remove thefruit from the rind, you can use a melon baller which will makelittle round-shaped melon pieces. Or you can make melon chunks byslicing the melon half into one-inch crescent moon shapes, then slidethe knife around the rind edge to remove the rind. Cut the

melon intobite-sized chunks.Here are some quick ideas to add cantaloupe into your family meals:Add a dash of flavor: To always have cantaloupe on hand, cut a wholeone into chunks, place the pieces in a covered container and keep thecontainer in the refrigerator. Of course plain cantaloupe isdelicious, but some people sprinkle their cantaloupe with salt andpepper, others add a dash of powdered ginger or cinnamon. Citruslovers feel that a sprinkle of lemon or lime juice adds a flavorboost to the cantaloupe. Try them all and you decide which is best.A tisket, a tasket, a colorful cantaloupe basket: Make a cantaloupebasket with a few cuts into the rind. First scoop out the seeds anddiscard them. Next, scoop out the fruit using a melon baller. To getnice round melon balls, twist the melon baller 2-3 times beforeremoving the fruit ball. To your basket, add a mixture of the melonballs, watermelon chunks,

blueberries, and kiwi slices.Dress for success – the edible garnish: Impress your family bydressing up an everyday meal. Place a bamboo skewer of cantaloupechunks alternated with strawberries and fresh mint leaves. Top theskewer with a lime wedge and place at the edge of the each person’sdinner plate or across the center.Awesome Fruit Salsa: To whip up a batch of Cantaloupe Salsa simple add the following ingredients to a bowl and toss gently:* 1 cup of diced cantaloupe* 1 cup of diced fresh tomatoes* 2 tablespoons chopped red onion* 1 tablespoon chopped cilantro* 1 tablespoon lime juice* ½ diced jalepeno pepper (ribbed and seeded), optional* Salt and pepper, to tasteRonald A. Fells

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