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 are a good source of folate.

Produce Tips

  • To prevent bacteria from passing the melon netting and getting into the flesh, follow these U.S. Food and Drug Administration guidelines:
  • 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 4 hours, throw it away.
  • A cantaloupe’s color and sweet taste make it the perfect addition to appetizers, salads, breakfast dishes and even dessert.

Selecting Tips

  • Cantaloupes should be fragrant, symmetrical and heavy for their size with a yellow or cream undertone and no visible bruises. The stem should give in to gentle pressure.

Recommended Recipes

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Refreshing Summer Fruit Parfait

Jalapeño Honey Ribs

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