Mexico’s cantaloupe melons thrive best in hot but not too humid climes and in rich organic soil, according to research by the National Institute for Forestry, Agriculture and Livestock (INIFAP). In 2011, melon production in Coahuila and Durango reached about 180,737 metric tons (MT).

China

California is by far the largest producer of cantaloupe in the U.S., accounting for about 60% of the nation’s supply in 2018; Arizona is the second largest producer, accounting for 20% of the supply.

Quick Reference Growing Guide

Cantaloupe Nutrition 100% of the daily value for vitamin C, a powerful antioxidant that protects your cells from damage. All your daily need for vitamin A, which helps keep your eyes, skin, bones, and immune system healthy.

Cantaloupe: Color, Smell and a Slight Tug On an unripe cantaloupe, the stem end will be firmly attached and smooth at the point where it connects with the melon. As it gets riper, the stem end may rise off the fruit slightly. When the melon is ripe, the stem will separate easily from the melon.

Before cutting, wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt; scrub with a clean produce brush. Wash all food-contact equipment and utensils that contact cut melons (cutting boards, knives, etc.) thoroughly with hot soapy water, rinse, sanitize, and air-dry.

We believe in the free flow of information Two people have died after eating rockmelon (cantaloupe) contaminated with listeria. A total of ten cases have been confirmed in New South Wales, Queensland and Victoria between January 17 and February 9, and more are expected.

Properly stored, cantaloupe will usually keep well for about 3 to 5 days in the refrigerator. Can you freeze cantaloupe? Yes, to freeze: (1) Cut cantaloupe melon in half and remove seeds and rind; (2) Slice or cube melon, or cut into balls; (3) Place in covered airtight containers or heavy-duty freezer bags.

Yes, cantaloupes can be frozen. Frozen cantaloupes even taste better than ordinary ones. However, it is best to freeze them while they are still fresh to make sure that their sweetness will not fade. Note that freezing them will result to a change in color and texture, especially when no syrup is added.

seven to 10 days

The bacteria have a long incubation period, which means that it may take as long as four weeks for people who have eaten contaminated cantaloupe to feel ill. Listeriosis typically causes fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms.

There’s nothing wrong with eating overripe cantaloupe. It’s just as delicious as cantaloupe at its prime ripeness, just sweeter and muskier. Unless it’s spoiled—don’t eat cantaloupe that looks slimy or has dark spots spreading on it.