a species in the family Cucurbitaceae. Cantaloupes range in size from 500 g to 5 kg (1 to 10 lb). Originally, cantaloupe referred only to the non-netted, orange-fleshed melons of Europe. However, in more recent usage, it has come to mean any orange-fleshed melon (C. melo). Cantaloupe is the most popular variety of melon in the United States.
Because they are descended from tropical plants and tend to require warm temperatures throughout a relatively long growing period, cantaloupes grown in temperate climates are frequently started indoors for 14 days or longer before being transplanted outdoors.
Cantaloupes are often picked, and shipped, before fully ripening. Postharvest practices include treatment with a sodium hypochlorite or bleach wash to prevent mold and Salmonella growth. This treatment, because it can mask the melon's musky aroma, can make it difficult for the purchaser to judge the relative quality of different cantaloupes.
Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto.
Because the surface of a cantaloupe can contain harmful bacteria—in particular, Salmonella —it is always a good idea to wash and scrub a melon thoroughly before cutting and consumption. The fruit should be refrigerated for less than three days after cutting to prevent risk of Salmonella or other bacterial pathogens.
A moldy cantaloupe in a Peoria, Illinois market in 1941 was found to contain the best and highest quality penicillin, after a worldwide search.
- 0 - 1000 cm
1 variety of this plant
- French BeanPhaseolus vulgaris