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A to Z of Fruits Cantaloupe
It is no wonder that the cantaloupe with its refreshingly rich flavor and aroma and minimal number of calories is the most popular variety of melon in the United States. Although they have become increasingly available throughout the year, their season runs from June through August when they are at their best.
The cantaloupe derives its name from the ltalian papal village of Cantalup, where it was first cultivated around 1700 A.D.
As with all fruits that contain high levels of antioxidants, cantaloupe melons have anti cancer and anti aging properties, and can aid healing and promote healthy body tissues.

Storage
Leaving a firm cantaloupe at room temperature for several days will allow the texture of its flesh to become softer and juicier. Once the cantaloupe has reached its peak ripeness, place it in the refrigerator to store. Melon that has been cut should be stored in the refrigerator as well and should be wrapped so as to ensure that the ethylene gas that it emits does not affect the taste or texture of other fruits and vegetables. Alternatively you can put a couple of E.G.G.'s in the fridge to reduce the build up of ethylene

Preparation:
Juicing - Cut out a wedge from the fruit, cut flesh from rind, chop to fit the juicer feed tube
Smoothies - Cut out a wedge from the fruit, cut flesh from rind, chop int pieces and blend.

Contains:
Vitamin C, BetaCarotene (Vitamin A), Vitamin B3

Recipes:
Apple, Melon, Small bunch of Fresh Mint
Orange and Melon
 

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