Local cantaloupes bring the sweet taste of summer

I bought my first local cantaloupe of the season last week and wasn’t disappointed with the juicy, flavorful chunks of bright-orange fruit. Before then, I had tried some store-bought, chopped pieces, hoping to save the time and effort of preparing the melon myself. However, I was not a fan of the dry, pale fruit and will hesitate to select fruit that has been pre-packed in plastic clamshells for a few reasons.

The first reason is that I have no idea who did the prep work. Because melons grow on vines above the ground, and they are widely handled during harvest and processing, I make sure to rinse off the exterior of the rind before cutting into it. This avoids carrying any potential contaminants into the flesh with the blade of your knife.

Next is that I have no idea about the quality of the melon before it was cut. Since there is typically very little fragrance in these containers of melon, the fruit could have been underripe. In addition, they are kept under refrigeration, which causes the chunks to dry out and further dull their flavor. Lastly, the pieces are randomly sized, so I have to trim them myself, which doesn’t save as much time as I hoped.

The best way to choose a cantaloupe is to look for the grower in their tent at a farmers market or a roadside stand next to their fields. These just-picked melons will be warm, ripe and fragrant at the stem end. Choose those that are heavy for their size and without any bruises or soft spots. Gently press the rind on the end opposite the stem; it should give generously. 

Only take home a hard melon if you’re planning to pickle the rind and don’t care about the flesh inside. Contrary to common belief, melons do not ripen off the vine. When you leave a hard, not-so-ripe melon on the kitchen counter, as it softens it is simply rotting, not ripening, and likely giving fruit flies a great place to hatch.

As with many of our favorite foods, cantaloupe has been around for millennia, originating in the Nile River valley. Our name for this fruit comes from the town of Cantalupo, which is a former papal county seat located outside Rome, where cantaloupe was cultivated starting in the 18th century. The actual translation of the name is “howling wolves.”

In addition to its juicy, sweet flavor, cantaloupe is a good source of antioxidants associated with eye health. The fruit’s fiber, vitamin C and potassium are known to promote heart health and lower blood pressure. In folklore traditions, cantaloupe is a symbol of life’s sweetness and the generosity of Mother Earth. Some myths liken the lush fruit protected by its netted rind as symbolic of hidden treasures.

Now that you have brought home one of these treasures, it’s time to think about what to make from it. Of course, the easiest is to remove the seeds and cut off slices to eat as you would watermelon. I love chunks of ripe cantaloupe tossed with cottage cheese or yogurt for breakfast. Add cantaloupe to your next smoothie for a bright, sweet, nutritional punch.

One recipe featuring cantaloupe that appears on internet baking sites is a cantaloupe tea bread or quick bread; I’ve included a version posted by the Iowa PBS station. There is no better combination than sweet cantaloupe and salty prosciutto, as in the traditional appetizer. And, for the cantaloupe that might be a bit past its prime, freeze it in chunks and then create a lovely cocktail with rosé wine – think of it as an adult slushy.

Cantaloupe Quick Bread*

1 C grated cantaloupe
1 1/2 C flour
2/3 C sugar
1/2 t baking soda
1/2 tsp baking powder
pinch salt
1 t cinnamon
1/2 t ground ginger
pinch cardamom
1 egg
1/2 C vegetable oil
1 T lime juice
2 T maple syrup
1/4 C milk
1/2 t vanilla
1/4 C grated cantaloupe
1/2 t juice
3/4 C powdered sugar

Preheat oven to 350 F. Coat the inside of a an 8-by-4-inch loaf pan with nonstick cooking spray; set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and cardamom; set aside. In another bowl, whisk together egg, vegetable oil, lime juice, maple syrup, milk and vanilla. Pour wet ingredients into dry ingredients along with grated cantaloupe; mix just until combined. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. While bread is baking, prepare glaze by combining remaining ingredients in the bowl of a food processor; puree until smooth. Drizzle glaze over bread. Yield: 10 servings. *Adapted from Iowa PBS.

Cantaloupe & Prosciutto Appetizer

1 cantaloupe 
6 oz thinly sliced prosciutto 
2 T Balsamic glaze
fresh basil for garnish

Cut the cantaloupe in half and remove seeds. Slice each half into wedges and cut off the rind. Wrap each piece of cantaloupe with a slice of prosciutto and arrange on a serving platter in a single layer. Drizzle with balsamic glaze and scatter basil over the platter. Yield: 12 servings.

Cantaloupe Cocktail

1 ripe cantaloupe
juice of 1 lime
750-ml bottle rosé wine 
mint sprigs for garnish

Peel and seed the cantaloupe. Cut flesh into chunks, place in a zip-top bag and freeze until solid, at least 2 hours. Combine the frozen cantaloupe, lime juice and wine in the bowl of a food processor or blender. Process until very smooth. Pour into glasses and garnish with mint. Yield: 4 to 6 cocktails.