Food In Season: Cantaloupe

This melon belongs to the same family as the cucumber, squash, pumpkin and gourd, and lie its relatives, grows on the ground on vines.

Selection - look for melon with a soft-orange color peeking through the nettled rind, The stem end should be smooth, well-rounded and smooth, well-rounded and give a bit when pressed. When ripe the fruit has a sweet, musky aroma.
Storage - Ripen at room temperature on the counter top. Keep cut or ripe melons in the refrigerator for up to 3 days.
Preparation - Wash under running water to eliminate any harmful bacteria from the rind. Do not remove seeds from a cut melon you plan to put back in the refrigerator since they keep the flesh from  drying out. Tightly cover cut melon with plastic wrap before refrigerating.
Why try it? - Cantaloupe is an excellent source of  disease-fighting antioxidant vitamins A and C as well as beta-carotene. It’s a nutrition bargain at 56 calories a cup, also boasting folate, potassium and fiber.