Cantaloupe

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Cantaloupe
Cantaloupes.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Cucumis
Species: C. melo
Subspecies: C. melo subsp. melo
Variety: C. melo var. cantalupo
Trinomial name
Cucumis melo var. cantalupo[1]
Ser.
Synonyms[1]
  • Cucumis melo var. cantalupensis Naudin
  • Cucumis melo var. reticulatus Naudin

Cantaloupe (also known as muskmelon (India and the United States), mushmelon, rockmelon, sweet melon, or spanspek (South Africa)) refers to a variety of the Cucumis melo species in the Cucurbitaceae family.

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.[2] However, in more recent usage it has come to mean any orange-fleshed melon of C. melo, and has become the most popular melon in North America.[2]

Etymology and origin[edit]

The name 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.[3] It was first mentioned in English literature in 1739.[2]

The cantaloupe most likely originated in a region from India to Africa.[2] It was later introduced to Europe and, around 1890, became a commercial crop in the United States.[2]

Types[edit]

Macro photo of the skin of a North American cantaloupe
Cantaloupe, raw
Canteloupe and cross section.jpg
Cantaloupe in cross-section
Nutritional value per 100 g (3.5 oz)
Energy 141 kJ (34 kcal)
8.16 g
Sugars 7.86 g
Dietary fiber 0.9 g
0.19 g
0.84 g
Vitamins
Vitamin A equiv.
(21%)
169 μg
(19%)
2020 μg
26 μg
Thiamine (B1)
(4%)
0.041 mg
Riboflavin (B2)
(2%)
0.019 mg
Niacin (B3)
(5%)
0.734 mg
Pantothenic acid (B5)
(2%)
0.105 mg
Vitamin B6
(6%)
0.072 mg
Folate (B9)
(5%)
21 μg
Choline
(2%)
7.6 mg
Vitamin C
(44%)
36.7 mg
Vitamin K
(2%)
2.5 μg
Minerals
Calcium
(1%)
9 mg
Iron
(2%)
0.21 mg
Magnesium
(3%)
12 mg
Manganese
(2%)
0.041 mg
Phosphorus
(2%)
15 mg
Potassium
(6%)
267 mg
Sodium
(1%)
16 mg
Zinc
(2%)
0.18 mg
Other constituents
Water 90.2 g

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.[2]

The North American cantaloupe, C. melo var reticulatus, common in the United States, Mexico, and some parts of Canada, is actually a muskmelon, a different variety of Cucumis melo, and has a "net-like" (reticulated) skin covering.[2] It is a round melon with firm, orange, moderately sweet flesh and a thin, reticulated, light-grey rind.[2] Varieties with redder and yellower flesh exist, but are not common in the US commercially.[citation needed]

Production[edit]

In 2014, the world production of melons, including cantaloupes, was 29.6 million tonnes, with China accounting for 44% of the total (14.8 million tonnes).[4] Other significant countries growing cantaloupe were Turkey, Iran, Egypt, and India, with each producing 1 to 1.7 million tonnes.[4]

Consumption[edit]

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[5]—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.[6]

A moldy cantaloupe in a Peoria, Illinois market in 1943 was found to contain the highest yielding strain of mold for penicillin production, after a worldwide search.[7]

Nutrition[edit]

Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.3% 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).

See also[edit]

References[edit]

  1. ^ a b "Taxon: Cucumis melo L. subsp. melo var. cantalupo Ser". Germplasm Resources Information Network (GRIN). United States Department of Agriculture, Agricultural Research Service, Beltsville Area. Retrieved 2010-12-09. 
  2. ^ a b c d e f g h Marion Eugene Ensminger; Audrey H. Ensminger (1993). Cantaloupe in Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1. CRC Press. pp. 329–331. ISBN 084938981X. 
  3. ^ "Cantaloupe". Oxford English Dictionary. 2016. Retrieved 26 January 2016. 
  4. ^ a b "Production of melons, including cantaloupes for 2014 (Crops/world regions/production quantity from pick lists)". Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT). 2017. Retrieved 30 November 2017. 
  5. ^ 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. 
  6. ^ "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. 
  7. ^ Mary Bellis, History of Penicillin - Alexander Fleming - John Sheehan - Andrew Moyer

External links[edit]