A good quality cantaloupe should be well-shaped with good netting over creamy-colored rind. Tip end should be smooth and slightly depressed. A
ripe cantaloupe will have a distinctive aroma and the blossom end should yield to gentle pressure.
Short-term storage recommendation (7 days or less)
36-41° F/2-5° C
90-95% relative humidity
10 to 14 days.
Pitted or decaying rind, discolored flesh, and mold are indications of improper storage temperature. Store ripe fruit at 36-41° F/2-5° C.
Bruising may result from rough handling. Keep handling to a minimum.
Toss romaine hearts with cantaloupe cubes, sliced celery, chopped red radishes, and mint leaves; serve with Champagne vinaigrette.
Layer green leaf fillets, crisp applewood bacon, and sliced cantaloupe on whole wheat.
Mildly sweet with an earthy quality.
Melons have rough, hard rinds, but the inner flesh is smooth and tender.
Pair with bacon, black pepper, celery, and mint.
Canary or Crenshaw melons.
75% usable product
3 pounds = approximately 5 cups diced melon
Serving Size 160 grams
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 13g5%
Dietary Fiber 1g5%
Total Sugars 13g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.