Can Do: Cantaloupe Tips and Tricks

When perfectly ripe, cantaloupe tastes like “nature’s candy.” The most popular melon in the U.S., cantaloupe can be used to make sought-after summer treats. Select only the best of the best and check out these can-do’s and cannot’s for this spectacular fruit.

  • Use cantaloupes that are orange or golden underneath their mesh-like rind first.
  • Follow your nose. A sweet, fruity scent is a good indicator of ripeness.
  • Check the stem with your thumb—it should give a little when gently pressed.
  • The best storage temperature is 36°-41°F, so place in your refrigerator’s crisper if possible, as the extra humidity will help the melon last longer.
  • It’s always better to cut cantaloupe right before serving, but if you want to prep beforehand, keep the seeds in the unused portions, as this will keep the flesh from drying out!
  • Cantaloupe naturally produces ethylene gas, so be sure to store it in a separate area than ethylene-sensitive produce like avocados, broccoli or kiwi. Storing them together can cause the latter produce to spoil quickly!