Cantaloupe

What to look for when buying cantaloupe melons.

Look for a cantaloupe that:

  • Is creamy yellow with well-defined netting that stands out from the surface
  • Smells sweet, but not overly so
  • Feels heavy in the hand for its size
  • Has a smooth stem scar and gives slightly to gentle pressure at the stem and blossom ends
  • Responds with deep, thick sound when thumped

A cantaloupe will continue to ripen, soften, and become juicier after harvest, but it will not get any sweeter. A very strong sweet fragrance means the cantaloupe may be over-ripe. A cantaloupe that feels heavy in the hand means it probably contains a lot of juice, as does a cantaloupe that responds with a deep, thick sound when thumped.

As long as it does not have mold, cuts, bruising, or other evidence of spoilage, a cantaloupe does not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer it is to meeting these guidelines, however, the higher its quality should be.

Notes

Cantaloupes absorb water, which can decrease shelf life, so do not wash your cantaloupe until you are ready to use it. Allow approximately one cup of cut melon per person served.

Because of the surface netting, cantaloupes can harbor salmonella, E. coli, and listeria, among other bacteria. Please consult an expert online resource, such as the U.S. Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC) on Salmonella and Listeria, Foodsafety.gov, and/or Food Safety News, for guidance on handling cantaloupes and the prevention of foodborne illnesses.

After you get your cantaloupe home

If the cantaloupe is not fully ripe, leave the uncut melon at room temperature until it is ripe. Store it away from strong smelling foods. You can refrigerate a ripe cantaloupe in a refrigerated crisper for up to four days. Cantalope pieces wrapped in plastic can be refrigerated but will not last as long as a whole melon.

Cantaloupe can be frozen but is best served while still frosty because the fully thawed flesh can be mushy. This also means you only need to thaw it partially in the refrigerator before serving. To freeze, cut the cantalope into balls, chunks, or slices without the peel. Freeze these pieces on a parchment-lined tray, then place them in airtight containers or heavy-duty freezer bags from which all air has been removed. For best quality, use frozen cantaloupe within one month.