Cantaloupe
Large, sweet, well-netted cantaloupes are shipped from the Rio Grande Valley, Winter Garden area and West Texas. Texas cantaloupes, including Pecos melons, are known for their excellent flavor and quality. Seventy-five percent of the Texas melon acreage, excluding watermelons, is planted in cantaloupes. The crop is valued at approximately $70 million. |
Selection:
A ripe cantaloupe will have a distinctive aroma and the blossom end will yield to gentle pressure. The scar from the stem should be smooth and clean. Avoid damaged fruit with shriveled or bruised skin.
Storage: Uncut cantaloupe can be stored at room temperature. Cantaloupes do not ripen further after harvest but will soften somewhat. Any cut melon should be refrigerated immediately. |
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Nutrition: Cantaloupes are low in calories and cholesterol and are fat-free. You'll find vitamin A and C too. Orange flesh varieties also contain beta-carotene.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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Availability
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