Cantaloupe
Cantaloupe is a large summer vine melon with a bright orange flesh.
Remove the seeds from the inside of your melon, the skin is not edible. Cantaloupe is usually served raw but it can be grilled as well. It adds a great sweetness to smoothies and fruit salads. Cantaloupe pairs well wrapped in a salty prosciutto.
Springdell gives you very ripe melons which should be eaten immediately. Any leftover melon you have must be stored in the refrigerator and eaten within a day or two.
Cantaloupe is an excellent way to get in your vitamin A and C, it also contains copper, folate, B6, B3, B1, magnesium, and fiber
From healthyfoodhelp.net:
“The cantaloupe belongs to the melon family and beside being delicious, it is very beneficial for numerous health issues. According to a recent study published in 2012, extracts from cantaloupe were able to significantly reduce hyperlipidemia in test subjects fed a high cholesterol diet – even more so than Atorvastatin, an anti-hyperlipidemic drug prescribed to diabetic patients. Moreover, this fruit has the ability to improve eyesight due to its high beta-carotene content.”
Jess loves to puree her cantaloupe and freeze it into popsicles for the kids. Welcome additions to the puree include honey, mint, milk, cream, or coconut milk.
A quick and fresh way to enjoy that extra summer melon. This salsa is sweet and spicy in all the right places, and quite easy to make your own. Feel free to play with the flavors depending on which of these melons and herb combos you have on hand, and enjoy!
Three recipes for your cantaloupes, honeydews and casabas. If making the wrapped melon, grab some thinly sliced prosciutto. If making the melon salad, grab a lime and some ginger, or puree into ice cubes for some refreshing treats in your summer beverages.
