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General Produce

Melons, Cantaloupe


4-, 6-, 9-, 12-, 15-, 18-, 22-, and 30-counts

Receiving Inspecting:

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.

Storage Handling:

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.

Usage Ideas:

  • 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.