Cantaloupe is low in Saturated Fat, Calories, and Sodium, and very low in Cholesterol. It's also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium.
For perfect flavor, let your cantaloupe sit at room temperature (not in the window) until you can tell it is ripe according to the tips listed on the previous screen.
If you like your cantaloupe cold, put it into the refrigerator after it has ripened.
What Americans call cantaloupes are actually muskmelons. True cantaloupes are not netted, have smooth to rough skin and are not commercially grown in the United States. Europeans recognize a clear distinction between cantaloupes and muskmelons.
Melons came originally from the Orient, via Armenia, to Europe and then to America.