Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Cantaloupe

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

muskmelon, rockmelon

What is it?

The melon that most of us refer to as a “cantaloupe” is not actually a true cantaloupe. A true cantaloupe is a specific European-grown melon that is not imported to North America.

American “cantaloupes” are actually muskmelons. They have a thin, greenish-gray rind which, when perfectly ripe, has a raised beige netting over it. These melons have sweet, juicy pastel orange flesh.

How to prep:

Choose cantaloupes that give off a sweet, perfumy fragrance and feel heavy for their size. A good cantaloupe should have a thick, raised netting and yield to light pressure at the blossom end. Stay away from melons with soft spots or strong odors.

How to store:

Allow unripe cantaloupes to ripen at room temperature. To speed up this process, put the melon in a paper bag with a few ripe apples and close it loosely. Store ripe melons in the refrigerator.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks