According to the U.S. Food and Drug Administration, cantaloupe are free of fats and cholesterol. They’re also low in sodium, high in vitamins A and C and a good source of folate.
- To prevent bacteria from passing the melon netting and into the flesh, follow these U.S. Food and Drug Administration rules:
- Clean and sanitize the cutting area and utensil.
- Hold cut cantaloupes at 45° F or lower.
- If the cantaloupe can’t be held at that temperature for more than four hours, throw it away.
- A cantaloupe’s color and sweet taste make it the perfect addition to appetizers, salads, breakfast dishes and even dessert.
Storage & Handling
- Keep uncut melons on the counter.
- Storing temperature: 36°-41° F.
Please note retail varies per store. Check in store for details.