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Cantaloupes

Choose cantaloupes that have no evidence of a stem. They should be well-netted or webbed, with a diameter of five inches or greater. Look for smooth, round cantaloupe with netting all the way around and a depressed area at the stem end. Then sniff it! If it has a "good cantaloupe" aroma, it's the one for you. Avoid soft or bruised cantaloupes.

Use in smoothies with bananas or other fruit; cut cantaloupes in half and serve with a scoop of vanilla ice cream in the center.

Most cantaloupes on display are not ready to eat and need to be ripened for a day or so. Shaking cantaloupes isn't a good way to test ripeness or sweetness.

To ripen cantaloupes, place whole melon inside loosely closed paper bags. Once cut, cantaloupes won't ripen, so store cut fruit or fully ripe whole cantaloupes in tightly sealed plastic bags inside your refrigerator.

Nutrition

See also:
Cantaloupe Food Facts

Recipe: Cantaloupe And Smoked Meat Salad

3 pounds cantaloupes
1/4 pound Chinese pea pods, ends and strings removed
1 smoked chicken, (or 1/2 pound thinly sliced pastrami, or 1/3 pound sliced dry salami, or 1/4 pound thinly sliced prosciutto)
3/4 cup herb dressing
3 butter lettuce leaves

Scoop out cantaloupe and discard the seeds; cut off and discard the rind. Cut lengthwise into 1-inch thick wedges and set aside. In a 2 to 3-quart pan, boil peas in 1 inch water until bright green (about 30 seconds); drain. Plunge peas into cold water; drain. Set aside. Pull off and discard chicken skin. Pull meat from bones and tear into bite-size pieces; discard bones. (If using pastrami or other meat, do not cut into bite-size pieces.)
Prepare Herb Dressing: Combine 1/2 cup olive oil or salad oil, 3 tablespoons white wine vinegar, 1 tablespoon each minced onion and Dijon mustard, and 1 teaspoon minced fresh oregano or 1/2 teaspoon dry oregano leaves. Makes about 3/4 cup.
On a large platter, arrange cantaloupes, peas and chicken pieces (or sliced meat). Garnish with lettuce leaves. Moisten with a small amount of dressing; pass remaining dressing at the table.
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