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Cantaloupe is a sweet, orange-fleshed melon that stands out for its exceptional vitamin A content—one cup provides over 100% of daily needs. Its high water content (90%) makes it hydrating, while its beta-carotene gives the flesh its characteristic orange color.
Look for a sweet, musky aroma at the stem end. The stem area should have a smooth, indented 'belly button' where it detached. The rind should have a tan or cream color under the netting, and it should feel heavy for its size.
The outer rind is typically not eaten due to its hard texture and potential for harboring bacteria. However, the lighter green layer just under the orange flesh is edible, though less sweet. Wash the outside thoroughly before cutting.
A mild, sweet aroma indicates ripeness. However, an overpowering fermented smell means the melon is overripe. Cantaloupe ripens quickly at room temperature, so refrigerate once ripe.
Store uncut at room temperature until ripe and fragrant. Refrigerate ripe melon for up to 5 days. Cut cantaloupe keeps refrigerated for 3 days. Cover cut surfaces to prevent drying.
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