Even though today is the official first day of fall, the weather outside seems to indicate otherwise. I’m still enjoying the late summer weather, and all of the produce that is still in season right now!
One thing I eagerly await every year from the garden is the cantaloupe. It always seems to tease me all summer long, being able to see it grow out there but knowing that it takes months for it to ripen and mature. But now, we can not only find fresh cantaloupe in the garden, but also at our local markets!
- Cantaloupe are sometimes picked before maturity and allowed to ripen in transit. But if you really want to experience the wonderful flavor of cantaloupe, find one that has been allowed to ripen to maturity on the vine.
- Cantaloupe is an excellent source of Vitamin A, beta carotene, and also contain a full daily amount of Vitamin C.
- About 1 cup of cantaloupe balls only contains 60 calories.
- In Utah, cantaloupe is in season until about mid-October.
- An uncut melon can be kept at room temperature for several days. It will continue to ripen, so if the melon is already fully ripe, you will want to refrigerate it.
- You will know when a cantaloupe is ripe by smelling it. It has a very sweet, fragrant smell when ripe.
- One legend says that cantaloupe seeds were brought to America on one of Christopher Columbus’ voyages.
What is your favorite way to eat cantaloupe?