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Fun Facts

We call them cantaloupes here in North America, but they're technically muskmelons, thanks to their net-like bumpy skin and orange flesh. Their European counterpart -- the true cantaloupe, named after the town of Cantalupo, Italy, where it was first grown -- has ribbed, pale-green skin. To see if cantaloupe is ripe, try shaking it -- you should be able to hear the seeds rattling inside! Its sweet fragrance also signals that it's ready to eat. Maybe this is why cantaloupe is the most popular melon in the U.S.!

Star Power

Vitamin, minerals, antioxidants, they're all here. Vitamin A is a great skin protector and focuses on keeping eyes healthy. Antioxidants like beta-carotene, lutein, zexanthin and cryptoxanthin contribute to healthy digestion and destroy cell damaging free radicals. Potassium protects the cardiovascular system and the B vitamins are essential for metabolizing carbohydrates, fats and proteins, and for using the stored energy in food. Did you know that cantaloupe seeds are edible and are full of alpha-linolenic acid, a type of omega-3 fatty acid known for its massive anti-inflammatory powers?

Quick Preps

PREPARE: Wash the cantaloupe well under cool water, using a brush to scrub the outside rind before cutting. Cut off the top (stem end) and discard. Next, cut the melon in half and scoop out the seeds. From there, cut the melon off the rind and cut the flesh into chunks.

• Eat cantaloupe as a snack or sweet summer dessert after dinner.
• Put cantaloupe in sparkling water with ice for a refreshing summer drink.
• Top cantaloupe with yogurt or coconut cream and fresh mint.