Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Choose those fruits with a sweet smell.
- The cantaloupe should have a smooth, rounded stem scar and the blossom end (opposite of the stem scar) should yield slightly to pressure.
- The outer rind should have raised, welldeveloped netting pattern with a yellow background. Some varieties retain green colored backgrounds when ripe.
- Rind should be free of cuts or bruises.
- If melon is not ripe when purchased, store at room temperature for 1-2 days.
- When ripe keep in refrigerator for about 5 days.
- Do not rinse before storage, but scrub with a vegetable brush before cutting.
- After cutting in half, scoop out seeds, discard before eating flesh.
- Usually used raw in slices or chunks.
- Add to fruit salads, lettuce salads, fruit soups or salsa; serve as dessert with ice cream.
Like it! Cantaloupe Cooler
- 1 ripe cantaloupe
- 2 ½ cups orange juice
- 1 T sugar or artificial sweetener
- Crushed ice
- Cut melon in half. Scoop out seeds, remove rind and discard.
- Cut melon into 1-inch cubes.
- Use a blender, food processor, or hand mixer to blend the melon cubes with ½-cup orange juice until smooth.
- Pour mixture into pitcher and stir in the remaining orange juice and the sweetener. Stir until sweetener is dissolved.
- Pour into glasses filled with crushed ice.
Yield: 8 servings
Nutrition Facts per Serving: Calories 50; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 13g; Fiber 1g; Sugars 5g; (calculated using artificial sweetener)
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