Cantaloupe

Unripe melons ripen at room temperature. Once ripe, refrigerate whole. Cut melon should be wrapped and used within 3–4 days. Can be frozen cubed for smoothies.

Rich in vitamin A (beta-carotene) and vitamin C; high water content (~90%)

Choose cantaloupes that feel heavy for their size and yield slightly to palm pressure at the blossom end.

Sniff the stem end—a sweet, fragrant aroma indicates ripeness.

Chill before serving for the best refreshing flavor.

Cut in half, scoop seeds, and slice or cube for easy serving.

Prosciutto (classic appetizer)

Lime juice and fresh mint (refreshing side)

Coconut milk (smoothies and frozen desserts)

Feta cheese (salads)

Ginger (baked goods)

Buying unripe melons and serving them cold—they won't ripen in the fridge and will taste bland.

Cutting too early; once cut, cantaloupe deteriorates quickly.

Ignoring the netted rind for signs of soft spots or mold, which indicate spoilage.