Food Lens · Produce
Cantaloupe
Sweet and juicy, with a musky, floral aroma.
Lens analyzedCantaloupe is a round melon with rough, netted skin and orange, fragrant flesh, eaten fresh as a juicy fruit. The netting pattern on the rind is a natural part of how the fruit's skin develops as it ripens, not a sign of damage.
Where it comes from
Cantaloupe descends from melons cultivated in Africa and Asia, later refined in Europe before spreading to North America, where the netted variety commonly sold today became the dominant type in supermarkets. Its name is often used loosely for muskmelon varieties that aren't technically the same species as the cantaloupe grown in parts of Europe.
Buying it
Smell the stem end — a ripe cantaloupe gives off a sweet, noticeable aroma there, while an unripe one smells like almost nothing. It should also yield slightly to gentle pressure at that same end without feeling mushy.
Storing it
Keep a whole, uncut cantaloupe on the counter until ripe, then refrigerate; once cut, store pieces in a sealed container in the fridge and use within about a week.
Keeps about 7 days in the fridge.
In season
Peak season is June–September, though it's available year-round.
North American cantaloupe is typically best in summer, with imported melons available outside the main season.
Recipes that use cantaloupe
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