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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.

Like it! Cantaloupe Cooler

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.

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)

© South Dakota Board of Regents

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.