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FLAVOR – Sweet, with a smooth aftertaste
RIPE WHEN – Light aroma at blossom end, gentle give at stem end.
USES – Eat fresh and cold, great for juice or make your own sorbet.  Great as an appetizer with prosciutto and cheese.

Eating cantaloupe increases energy rather than sapping it as some foods do.  This is primarily because cantaloupe does not require pancreatic enzymes for its digestion, as all the live enzymes needed are already in the fruit.  It is recommended to wash and scrub a melon thoroughly before cutting and consumption.  Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto.

Cantaloupe Preparation & Nutrition Facts