Cantaloupe

Pick it!

• 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.

Try it!

• 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.

Ingredients

• 1 ripe cantaloupe
• 2 ½ cups orange juice
• 1 T sugar or artificial sweetener
• Crushed ice

Directions

1. Cut melon in half. Scoop out seeds, remove rind and discard.
2. Cut melon into 1-inch cubes.
3. Use a blender, food processor, or hand mixer to blend the melon cubes with ½-cup orange juice until smooth.
4. Pour mixture into pitcher and stir in the remaining orange juice and the sweetener. Stir until sweetener is dissolved.
5. Pour into glasses filled with crushed ice.