Produce Info, Storage Tips and Recipes
Anise and Fennel
Apples
Apricots
Artichokes
Arugula
Asparagus
Avocados
Bananas
Basil
Beets
Bell Peppers (Green)
Bell Peppers (Other)
Blackberries
Blueberries
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Calaloo
Cantaloupe
Carrots
Carrots (Baby)
Cauliflower
Celeriac (Celery Root)
Celery
Chard
Cherries
Chives
Cilantro
Collard Greens
Corn
Cranberries
Cucumbers
Dandelion Greens
Dill
Edamame
Eggplant
Endive
Fiddleheads
Figs
Garlic
Garlic Scapes
Ginger
Grapefruit
Grapes
Green Beans
Hard-Rind Squash (Butternut, Acorn)
Herbs
Honeydew
Kale
Kiwi Berries
Kiwis
Kohlrabi
Leeks
Lemons
Lettuce (Butter)
Lettuce (Green Leaf)
Lettuce (Red Leaf)
Lettuce (Romaine)
Limes
Lychees
Mandarins and Clementines
Mangoes
Mint
Mixed Salad Greens
Mushrooms (Crimini)
Mushrooms (Oyster)
Mushrooms (Portabello)
Mushrooms (Shitake)
Mushrooms (White)
Mustard Greens
Nectarines
Onions
Oranges
Oregano
Papayas
Parsley
Parsnips
Peaches
Pears
Peas
Peas-Shelling
Persimmons
Pineapple
Plums
Pluots
Pomegranates
Potatoes
Pumpkins
Radishes
Raspberries
Rosemary
Rutabagas
Sage
Scallions
Soft-Rind Squash (Zucchini, Yellow)
Spinach (Bagged)
Spinach (Loose)
Sprouts
Strawberries
Sunchokes
Sweet Potatoes
Tangelos
Tangerines
Thyme
Tomatoes (Cherry and Grape)
Tomatoes (Roma and Plum)
Tomatoes (Salad)
Turnip Greens
Turnips
Watermelon
Apples
Apricots
Artichokes
Arugula
Asparagus
Avocados
Bananas
Basil
Beets
Bell Peppers (Green)
Bell Peppers (Other)
Blackberries
Blueberries
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Calaloo
Cantaloupe
Carrots
Carrots (Baby)
Cauliflower
Celeriac (Celery Root)
Celery
Chard
Cherries
Chives
Cilantro
Collard Greens
Corn
Cranberries
Cucumbers
Dandelion Greens
Dill
Edamame
Eggplant
Endive
Fiddleheads
Figs
Garlic
Garlic Scapes
Ginger
Grapefruit
Grapes
Green Beans
Hard-Rind Squash (Butternut, Acorn)
Herbs
Honeydew
Kale
Kiwi Berries
Kiwis
Kohlrabi
Leeks
Lemons
Lettuce (Butter)
Lettuce (Green Leaf)
Lettuce (Red Leaf)
Lettuce (Romaine)
Limes
Lychees
Mandarins and Clementines
Mangoes
Mint
Mixed Salad Greens
Mushrooms (Crimini)
Mushrooms (Oyster)
Mushrooms (Portabello)
Mushrooms (Shitake)
Mushrooms (White)
Mustard Greens
Nectarines
Onions
Oranges
Oregano
Papayas
Parsley
Parsnips
Peaches
Pears
Peas
Peas-Shelling
Persimmons
Pineapple
Plums
Pluots
Pomegranates
Potatoes
Pumpkins
Radishes
Raspberries
Rosemary
Rutabagas
Sage
Scallions
Soft-Rind Squash (Zucchini, Yellow)
Spinach (Bagged)
Spinach (Loose)
Sprouts
Strawberries
Sunchokes
Sweet Potatoes
Tangelos
Tangerines
Thyme
Tomatoes (Cherry and Grape)
Tomatoes (Roma and Plum)
Tomatoes (Salad)
Turnip Greens
Turnips
Watermelon
Cantaloupe
The Basics
The cantaloupe is an orange-fleshed melon that belongs to the same family as the cucumber, pumpkin, and squash. It is also known as "rockmelon" in many other parts of the world.
Storage Tips
Ripe melons should be stored in the refrigerator. Unripe melons can be kept in a cool dark space until properly ripened. Cut melons should be wrapped tightly in plastic. Leave the seeds inside a cut melon until you're ready to eat it to help keep the moisture in the fruit.
Nutrition
Cantaloupe is a great source of vitamin A, vitamin C, folate, and potassium. The orange color actually comes from beta-carotene, which is a phytonutrient that is critical for maintaining healthy eye sight. (See more cantaloupe nutrition facts on Self.com.)