Cantaloupe

For other uses, see Cantaloupe (disambiguation).

Cantaloupe (also cantaloup, muskmelon or rockmelon) refers to two varieties of (Cucumis melo) , which is a species in the family Cucurbitaceae (a family which includes nearly all melons and squashes). Cantaloupes range in size from 0.5 kg to 5.0 kg. Originally cantaloupe referred only to the non-netted oranged fleshed melons of Europe, however in more recent usage it has come to mean any oranged fleshed melon (C. melo).

Cantaloupes by region

The European cantaloupe

The European cantaloupe is Cucumis melo cantalupensis. It is lightly ribbed, with a gray-green skin that looks quite different from that of the North American cantaloupe.

The North American cantaloupe

Macro photo of the skin of a North American cantaloupe.

Cantaloupe or rockmelon from Australia and its cross section

The North American cantaloupe, common in the United States and in some parts of Canada, is Cucumis melo reticulatus (or sometimes C. melo var. cantalupensis), a different member of the same muskmelon species. It is named reticulatus due to its net-like (or reticulated) skin covering. In Australia and New Zealand, it is called rockmelon due to the rock-like appearance of the skin of the fruit. It is called a spanspek or sweet melon in South Africa, where it is harvested during the summer months October through February. It is a round melon with firm, orange, moderately-sweet flesh and a thin reticulated light-brown rind. Varieties with redder and yellower flesh exist but are not common in the U.S market.

Origin

The cantaloupe originated in India and Africa.

Cantaloupes were cultivated originally cultivated by the Egyptians and later the Greeks and Romans

The cantaloupe was named after the comune Cantalupo in Sabina, in the Sabine Hills near Tivoli, Italy, a summer residence of the Pope. It was originally cultivated about the year 1700 from seeds brought from Armenia, part of the homeland of melons.One of the most popular cantaloupes in Europe is the Charentais, cultivated mostly in France, with some productions in Morocco, South Africa, Guatemala, and Brazil. Pope Innocent XIII (1721-1724) is said to have enjoyed sipping Port wine from a partially hollowed melon half as an apéritif.

Cantaloupes were first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494. The W. Atlee Burpee Company developed and introduced the "Netted Gem" in 1881 from varieties then growing in North America.

Production and use

Cantaloupes on sale in Japan for 2800 yen each. (Roughly 30 USD - Based on currency rates Feb, 2009)

For commercial plantings, the United States Department of Agriculture recommends at least one hive of honeybees per acre (4,000 m² per hive) for pollination. Good pollination is essential, not only for the number of fruits produced, but also for the sugar content of these fruits.

Cantaloupes are classified into two major groups in the U.S.: Eastern and Western Shippers. Eastern shippers have gray-green immature color and historically have had deep lateral indentations (sutures or ribs). These melons often have high levels of aromatics and volatiles and are usually historically referred to as muskmelons. Western shippers(rockmelons)have a dark green immature color, do not have ribs or sutures, and have less volatiles and aromatics. These melons often have a crisper sweeter flavor without as much musk.

In 2007 a new classification of melons were introduced into the U.S. and Canadian markets from Italy. These are called Harper Long Shelf Life (LSL) melons. These are non-climacteric melons that do not exhibit an ethylene burst during the ripening process. Thus they are firm and sweet but do not have any significant levels of volatiles or aromatics. In other words they are sweet but lack any musk flavor. These melons have quietly become the norm for Central American producers because of savings in labor cost. LSL varieties only need to be harvested twice versus the 20+ times that traditional western shippers need to be harvested.

Choosing a ripe melon depends on the preferences of the individual. For a heavy musk flavor and softer flesh look for an Eastern Shipper with a strong yellow color, no stem (peduncle) attached, and a strong musk odor. For a sweeter, crisper melon look for a Western shipper without stem (peduncle) and a mild musk odor. For a very sweet melon with little or no musk choose a fruit that has the stem still on the fruit and no aroma.

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 modern antipasto. Sanjeev Kapoor describes the charentais variety: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or main course. These have smooth gray-green rinds and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room."

Because the surface of a cantaloupe can contain harmful bacteria—in particular, salmonella —it is always a good idea to wash a melon thoroughly before cutting and consumption. Optimum preparation procedures Only store the fruit after cutting for less than three days 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.

Food chemistry

Cantaloupe melon

Nutritional value per 100 g (3.5 oz)
Energy	34 kJ (8.1 kcal)
Carbohydrates	8.16 g
Sugars	7.86 g
Dietary fiber	0.9 g
Fat	0.19 g
Protein	1.84 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 19% 169 μg 19% 2020 μg Thiamine (B1) 3% 0.041 mg Riboflavin (B2) 1% 0.019 mg Niacin (B3) 5% 0.734 mg Pantothenic acid (B5) 2% 0.105 mg Vitamin B6 4% 0.072 mg Folate (B9) 5% 21 μg Vitamin B12 0% 0.00 μg Vitamin C 41% 36.7 mg Vitamin E 0% 0.05 mg Vitamin K 2% 2.5 μg Minerals Quantity %DV† Calcium 1% 9 mg Iron 1% 0.21 mg Magnesium 3% 12 mg Phosphorus 1% 15 mg Zinc 2% 0.18 mg
Other constituents	Quantity
Water	90.15 g
Alcohol (ethanol)	0 mg
Caffeine	0 mg
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Cantaloupe are a source of polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. These chemicals are known to up regulate the formation of nitric oxide, a key chemical in promoting health of the endothelium and prevention of heart attacks.

Cantaloupes also are an excellent source of vitamin C and beta carotene.

References

• "Cucumis melo". Integrated Taxonomic Information System. September 3. {{cite web}}: Check date values in: |date= and |year= / |date= mismatch (help)
• Ensminger, Audrey H (1995). The Concise Encyclopedia of Foods & Nutrition. CRC Press: ISBN 0849344557.
• Melons and Watermelons in the Classical Era, Alfred C. Andrews, Osiris, Vol. 12, (1956), pp. 368-375
• http://www.experiencefestival.com/a/Cantaloupe_-_Origin/id/62238hi

External links

• Nutritional and Historical Information
• MSNBC Article on Farming of Hybridization That Mentions Cantaloupes
• Sorting Cucumis names – Multilingual multiscript plant name database