CANTALOUPE MELON
Cantaloupe is a very popular melon fruit, thanks to its smooth texture and naturally rich and fresh flavor. It is also low on calories and packed with vitamins, which is nothing to stay away from. All melons, cantaloupe included, are fruits of Cucumis melo that is related to Cucumis sativus. If these names tickle your mind, let's just say that the latter is nothing else than cucumber, and the relationship between melons and cucumbers is easily appreciated in the taste of the fruit - some cucumber-like tones are clearly discernible. Melon originates in Asia, where it was domesticated, and it came to Europe's warm countries in the first century A.D. Cantaloupe melon was first grown in an Italian village called Cantalup, around 1700 A.D. The natural season of the cantaloupe melon is during the hot summer months, normally from June to August - this is when they taste best.
Cantaloupe melon is a smooth fruit, and it is called netted melon since it's rind has a netted skin, and also the seeds are entangled in a net. It is eaten raw, either as is or pureed, and must be used with care when making certain kinds of desserts - melons contain an enzyme that breaks down gelatin, so if you are planning to make some sort of mousse using gelatin, then you should think twice. Also, before use, remember to wash the skin of your cantaloupe with hot soapy water, because it is often an area of health-damaging bacteria, and they are easily transferred into the flesh when you cut the melon open.
Cantaloupe is a summer melon, which means that it is easily spoiled and it is best to get it off the vine when it is ripe. Even if they are climacteric fruits, they don't have any starch in the flesh and thus they will not become sweeter when harvested before their ripening process (as can be done with many fruits). Their aroma is composed of several esters and also some of the typical cucumber-like scents.
From the nutritional point of view, cantaloupe contains a lot of vitamin C and vitamin A. Both these vitamins are protective antioxidants, and they prevent development of cancers and cardiovascular diseases, to mention but a few advantages. Cantaloupe also contains some amounts of minerals and dietary fibers, which makes it a very good and nutritious fruit.
When you buy cantaloupe melons you need to get the ones that are ripe - a not so easy task at all times. However, there are some points to consider: look for the melons that feel heavy, are unblemished and are hard all around (no soft spots). Also, tap the cantaloupe with the palm of your hand and listen - if you hear a hollow sound then the melon is alright. In addition, look on how the rind is colored under the "net" of the skin - it should be somehow yellow and not unripened green. Yet another spot to look at is the point where the stem was attached to the fruit - there should be no remains of the stem because then the fruit is not ripe. Now, looking at the opposite end of the fruit, touch it and make sure it feels quite soft although not too soft. You should also be able to smell some of the fruit's aroma through the skin, although be careful to not choose the canteloupe that smells too much - it is probably overripened and possibly fermented.
Once you've bought the cantaloupe, you can have it develop its aroma and softness for a few days at room temperature and then either eat it or put it into refrigerator. If you cut the melon open and store it, don't put it together with other fruits and vegetables since the canteloupe contains lots of the ripening ethylene gas that could spoil these other foods.
Cantaloupe and other melons go well with several fruit spirits, like Grand Marnier, Champagne, Cognac, Cointreau, or Kirsch. They are also good with other fruits, especially summer berries. For some spiciness you can try mint, pepper, vanilla, salt, or basil - of course in moderate amounts. Cantaloupe in your kitchen is then not only for eating as is!