Beyond merely completing a fruit salad, the luscious melon has other uses as well. Discover how to pick a cantaloupe and receive tips on how to use, store, and other topics in this article.
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How to Pick a Cantaloupe
You can choose the ideal melon without considering its size, weight, or tapping on the rind. I learned from my mother to look for the stem’s indentation to determine if a cantaloupe is ripe and tasty. An innie belly button should resemble the stem scar; the more indentation, the better!
What is your process for selecting the ideal cantaloupe? Use the innie approach, do you? Or perhaps something different? I would adore to know!
Are you unsure of the ideal technique for chopping cantaloupe? If you desire melon without a rind, try these three approaches!
I hope this is useful to you! Please let me know if you have any fast tips to give; I’d be pleased to include them in a future post!
How to pick a cantaloupe.
How to Select
Smell is the best guide for choosing a cantaloupe. The fruit should smell delicious with a hint of muskiness. A quality cantaloupe has a stem end that yields slightly when touched with your thumb, a peel that looks like raised netting, and it feels hefty for its size.
How to pick a cantaloupe.
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How to Safely Keep Cantaloupes
Put the entire cantaloupe in the fridge for up to two weeks or store it at room temperature for up to a week. Once the melon has been chopped, consume it right away or keep it refrigerated in an airtight container to stop it from absorbing flavors from the surrounding atmosphere.
How to pick a cantaloupe.
Methods for Slicing and Cubing
After cleaning the rind, cut off the melon’s top and bottom ends so that it rests flat on a chopping board. Using a knife, cut away rind in strips, going with the fruit’s shape from top to bottom. Cut the fruit in half, remove the seeds, then chop or slice it into desired shapes.
How to pick a cantaloupe.
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Yummy Ways to Eat Cantaloupe
Cantaloupe Caprese Salad: Spread tomatoes and cut cantaloupe on a plate. Add cut bocconcini (tiny balls of fresh mozzarella) on top.
Add a drizzle of olive oil and season with salt, pepper, and chopped mint.
Ricotta, Cantaloupe, and Ham Crackers: Add ricotta, sliced ham, cantaloupe, and salt & pepper on the top of the rye crackers.
Cantaloupe and Cucumber Salad with Sesame Seeds: Cut up cantaloupe, cucumbers, and red onion slices should be tossed with rice vinegar, toasted sesame seeds, canola oil, salt, and pepper.
Cantaloupe with Mint Slushy: Puree chopped cantaloupe, mint, and ice in a blender with lemon-lime soda. SEE ALSO: How to Reset an Apple Watch: Wearable Tech Management
Ginger-Raspberry and Cantaloupe Parfaits: Heat ½ cup water, ½ cup sugar, and two teaspoons of freshly grated ginger until they boil, then take off the heat and allow to cool. Drizzle over the chopped cantaloupe and raspberry sorbet.
How to pick a cantaloupe.
Nutrition of Cantaloupe
In addition to being a cool summer delight, cantaloupe has a few health advantages. Chopped cantaloupe has roughly 50 calories per cup.
You get almost 30% of the daily required amount of vitamin A, which is important for healthy immune function, eyesight, and reproduction.
Also, it offers more than half of the daily value (DV) for vitamin C, which supports a healthy immune system and facilitates the absorption of iron from plant-based diets.
How to pick a cantaloupe.
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Frequently Asked Questions on How to Pick a Cantaloupe
Sensation. Press the area where the stem was attached with your thumb. It ought to be firm; however, if it is, it is either unripe or overripe. Similar to Goldilocks, you’re trying to find the ideal give.
A ripe melon smells sweet, delicious, and slightly musty. Examine the appearance and hue. The rind ought to be sandy gold in hue rather than green. Steer clear of any discolored cantaloupes.
Ripe fruit develops more of its health benefits, such as its high quantities of beta-carotene and vitamin C. Unripe cantaloupes might also be more difficult to digest. Therefore, although they don’t hurt, they’re undoubtedly not as good or flavorful as ripe ones.
Cantaloupe has an orange flesh and a darker, netted rind than honeydew, which has a smooth, light-colored rind. With the exception of beta-carotene and vitamin C, they both have comparable nutritional advantages. Vitamin C content in cantaloupe is twice that of honeydew, with 61% DV compared to 30% DV in honeydew.
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