Cantalope, Cantaloupe, and Muskmelon...Oh MY!

Cantaloupes, also spelled cantalope, are one of the most popular fruits of summer and for good reason. These sweet melons are full of vitamins, minerals, and antioxidants to keep you feeling great all summer long. They are versatile ingredients in recipes, as well as being a great addition to any snack or meal.

Cantaloupes are at their peak between June and August in the United States.  They are picked ripe and once they are removed from the vine they stop ripening. It is essential, if you want that sweet, ripe flavor, to choose carefully. The outside of the cantaloupe should be well netted (the part that looks like a net on the outside) with a golden color under the netting. There may be some bleaching on the rind where the melon lay against the ground. This is fine and will not affect the flavor or ripeness. There should be no stem left and a slight indentation where the stem had been. Avoid melon that has dull green coloration.

The fruit was first cultivated in 1700 A.D. in Italy. Since then many different varieties have been established but all should have a similar sweet flavor and juicy texture. Interestingly enough, what Americans call cantaloupe is usually a muskmelon, a close relative. True cantaloupes are grown mainly in Europe, although some varieties can be successfully grown in the home garden.

Some varieties of cantaloupe are:

• Ambrosia
• Amish, heirloom variety
• Crenshaw, heirloom variety
• Delicious
• Hales Best Jumbo
• Hearts of Gold, heirloom variety
• Iroquois
• Israeli, heirloom variety

You will generally only have access to heirloom varieties of melon if you grow it yourself or someone near you does. Check your local farmer’s markets. Buying local melon is the best way to enjoy the best, ripest, and most flavorful melon possible.

Growing melon is not difficult if you have the right conditions. Melons need hot summer days and a sunny spot. If you have a heavy soil, or a short growing season used raised beds for best results. The pH of the soil should be at 6-7.

Plant seeds in hills of 4 or 5 seeds each. Once the plants sprout cover the hills with a thick layer of mulch. Plants should get about an inch of water per week and then as they begin to ripen you should stop watering (unless you live in a very dry area or are in drought). The fruit will be sweeter if it gets less water.

Harvest when fully ripe. The fruit will slip easily from the vine at this point.

Always store melon at room temperature unless it has been cut. This will keep it at its most flavorful and juiciest.

Once you have cut the melon, store it in a plastic, zipper bag in the refrigerator. Once cut the fruit will retain its nutritional value for up to six days. Cantaloupe does not freeze or can well on its own, although there are recipes which call for it as an ingredient that allow it to be stored in these ways.


Cantaloupe is simple to serve. Just cut and remove the seeds and any membrane from the melon. You can serve it in wedges or cubes, balls, or halves.

• Add to fruit salad
• Cut in half, clean out cavity and add a scoop of vanilla ice cream to the cavity of the melon.
• Serve as an appetizer with a slice of salty meat or cheese like ham, bacon, or provolone.
• Use in a smoothie.

Serving size 1 cup

• Calories-56
• Fat -4.03
• Protein -1.41
• Carbohydrate- 13.38
• Fiber -1.28
• Vitamin A 103% RDA
• B1 -.06%
• B2- .03%
• B3 - .92%
• Niacin 1.13%
• B6 - .18%
• C- 67.52%
• E- .86%
• Folate - 27.20%
• Calcium - 17.60 mg
• Magnesium - 17.60 mg
• Phosphorus -27.20 mg
• Potassium- 494.40 mg

While eating fresh cantalope is one of the best ways to eat it, you may want to use it in a different way. Cantaope can be used as an ingredient in many recipes.

• Cantalope Ice Cream
• Cantalope Bread with Praline Glaze
• Cantalope Pickles
• Cantalope Sorbet

Cantalope, cantaloupe, or muskmelon are wonderful additions to your meals no matter what the proper spelling is!