Cantaloupe is a large, round fruit that grows on a ground vine.
It has a netted rind and orange flesh.
A member of the musk melon family, the high water content makes cantaloupe a juicy treat.
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Cantaloupe is much richer in vitamins C and A than watermelon and honeydew.
This article discusses cantaloupe’s nutritional value and benefits, along with important safety information.
One cup of cantaloupe gives you 28% of the daily value (DV) for sugar.
Aids in Digestion
Cantaloupe iseasy to digest.
The high water content helps keep food moving through yourdigestive system.
In addition, it helps break down food so your body can absorb nutrients.
In addition, they’re subject to cross-contamination during cutting and food prep when equipment isn’t cleaned correctly.
Should Anyone Not Eat Cantaloupe?
Anyone at high risk of severe salmonella infection might want to avoid cantaloupe, especially when it is precut.
Eating a whole cantaloupe at once could leave you feeling bloated.
The high quantities of water and fiber could lead to stomach upset or diarrhea.
And you’d be greatly increasing sugar, carbs, and calories.
Different Ways to Enjoy Cantaloupe
A fresh, ripe cantaloupe is easy to enjoy as is.
Cut into wedges, cubes, or melon balls for snacking or dessert.
The course netting on the rind should be light green, gray, buff, or yellowish.
An underripe cantaloupe typically has no aroma.
An overripe cantaloupe shows signs of softening, large areas of bruising, and watery areas underneath the rind.
Whole cantaloupe should be stored at room temperature.
Once it’s been cut, store it in the refrigerator.
Summary
Cantaloupe is rich in nutrients that support overall health.
Most people, even those with diabetes, can enjoy cantaloupe.
Cantaloupe is prone to bacterial contamination, especially fromSalmonella.
Its textured skin can trap bacteria.
Proper storing and handling can help lower the chances of infection.
Avoid cantaloupe if you’re at risk ofserious diseasedue to infection.
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