What we call cantaloupe in the U.S. is actually a muskmelon and not a true cantaloupe which is found mostly in France. Cantaloupe grows on the ground on a trailing vine and can be referred to as netted melon in reference to the texture of the skin. The flesh of the fruit ranges in color from shades of salmon to bright orange.
Like most fruits, cantaloupe is most often eaten by itself but it can be added to salads or desserts. For something different try it grilled or pureed into soups or juiced. Slice it in half and scoop out the seeds, and it can be used as a bowl in which to serve fruit salad.
Store cantaloupe uncut in a cool dark place. Cantaloupe will continue to ripen at room temperature. Once cut, keep melons in the refrigerator covered with plastic wrap or sealed in an airtight container.
Cantaloupe is an excellent source of vitamin A and C and is a very good source of potassium and fiber. (WH Foods)
