Cantaloupes range in weight from 0.5 to 5 kilograms (1 to 11 lb). Originally, cantaloupe referred only to the non-netted, orange-fleshed melons of Europe, but may mean any orange-fleshed melon of C. melo. China is the world's largest producer of cantaloupes, providing half of the global total in 2016.
Etymology and origin
The name cantaloupe is derived via French cantaloup from Italian Cantalupo, which was formerly a papal county seat near Rome, after the fruit's introduction there from Armenia. It was first mentioned in English literature in 1739.
Cantaloupe in cross-section
|Nutritional value per 100 g (3.5 oz)|
|Energy||141 kJ (34 kcal)|
|Dietary fiber||0.9 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
The European cantaloupe, C. melo var. cantalupensis, is lightly ribbed with a sweet and flavorful flesh and a gray-green skin that looks quite different from that of the North American cantaloupe.
The North American cantaloupe, C. melo var. reticulatus, common in the United States, Mexico, and some parts of Canada, is a different variety of Cucumis melo, a muskmelon that has a "net-like" (reticulated) peel. It is a round melon with firm, orange, moderately sweet flesh.
In 2016, global production of melons, including cantaloupes, was 31.2 million tonnes, with China accounting for 51% of the world total (15.9 million tonnes). Other significant countries growing cantaloupe were Turkey, Iran, Egypt, and India, with each producing 1 to 1.9 million tonnes.
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. The seeds are edible and may be dried for use as a snack.
Because the surface of a cantaloupe can contain harmful bacteria—in particular, Salmonella—it is recommended to wash and scrub a melon thoroughly before cutting and consumption. The fruit should be refrigerated after cutting it and consumed in less than three days to prevent risk of Salmonella or other bacterial pathogens.
Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.2% fat, providing 140 kJ (34 kcal) and 2020 μg of the provitamin A orange carotenoid, beta-carotene per 100 grams. Fresh cantaloupe is a rich source (20% or more of the Daily Value or DV) of vitamin C (44% DV) and vitamin A (21% DV), with other nutrients in negligible amounts (less than 10% DV) (table).
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- "Production of melons, including cantaloupes for 2016 (Crops/world regions/production quantity from pick lists)". Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT). 2017. Retrieved 12 April 2018.
- Munnoch, S. A.; Ward, K.; Sheridan, S.; Fitzsimmons, G. J.; Shadbolt, C. T.; Piispanen, J. P.; Wang, Q.; Ward, T. J.; Worgan, T. L. M.; Oxenford, C.; Musto, J. A.; McAnulty, J.; Durrheim, D. N. (2009). "A multi-state outbreak of Salmonella Saintpaul in Australia associated with cantaloupe consumption". Epidemiology and Infection. 137 (3): 367–74. doi:10.1017/S0950268808000861. PMID 18559128.
- "Kentucky: Cabinet for Health and Family Services - Salmonella2012". Archived from the original on 2014-12-24. Retrieved 2012-08-18.
In general, the FDA recommends thoroughly washing and scrubbing the rinds of all cantaloupes and melons prior to cutting and slicing, and to keep sliced melons refrigerated prior to eating.
- Bellis, Mary (June 30, 2017). "The History of Penicillin: Alexander Fleming, John Sheehan, Andrew J Moyer". ThoughtCo. ThoughtCo. Retrieved 9 July 2018.