Top 10 Ways to Eat Cantaloupe
Cantaloupe, or muskmelon, is related to the cucumber family and packed with nutrition! This refreshing melon has fiber, potassium, beta-carotene, and vitamins A, B6, folate, niacin and C. Their season runs from June through August and during this time is when they have the most flavor. Eat cantaloupe sliced, diced, juiced, and carved. Try it also with mint, yogurt, or cottage cheese.
Ways to enjoy cantaloupe:
1. Eat plain
2. Slice or dice with other melons like honeydew, watermelon
3. Slice in half and fill center with cottage cheese
5. Blend as a cold soup with sour cream or yogurt
6. Blend with a small amount of water
7. Blend with peaches
8. Serve slices with honey or flavored yogurt
9. Serve with chopped mint
10. Carve out and use as a basket for a fresh fruit salad
Picking good cantaloupe Tap the melon with the palm of your hand and you should hear a hollow sound. Look for melons evenly shaped with no bruises, cracks, or soft spots. Select melons that seem heavy for their size, these will be juicier. The melon should have a mildly sweet fragrance. If the cantaloupe smells too sweet, has any moldy spots, or soft spots, it's probably overripe and possibly rotten. The cantaloupe should be firm to the touch.
Storing cantaloupe You can leave a whole firm cantaloupe at room temperature for several days. Otherwise it is best to store it in the refrigerator. Cut cantaloupe should be wrapped to ensure the ethylene gas it emits does not affect the taste of texture of other nearby foods. The Food and Drug Administration allows for cut cantaloupe to be stored at room temperature for up to 4 hours.
Cantaloupe Nutrition Values
Serving Size: 1 cup
Calories 53 Fat 0 g Saturated Fat n / a Cholesterol 0 mg Carbohydrate 12 g Protein 1 g Dietary Fiber 1 g Sodium 23 mg Vitamin A 5,276 IU Folic Acid 33 micrograms Niacin 1 mg Vitamin B6 <1 mg Vitamin C 57 mg Calcium 14 mg Magnesium 19 mg Potassium 417 mg Carotenoids 3,219 micrograms
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By Davee Kaplan