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.

* Available while quantities last. Items are limited and may not be available in all stores. We reserve the right to limit quantities sold. Prices and labels may vary by location. We are not responsible for printing or typographical errors. We welcome cash, EBT, Visa, MasterCard, Discover, American Express, most debit cards and all forms of contactless payment. No checks please. We do not accept Manufacturers' Coupons.