Colorado Cantaloupe
Cantaloupe is a type of melon characterized by a webbed surface.
The scientific name of this fruit is Cucumis melo, also known as
muskmelon. It belongs to the Cucurbitaceae family, which includes
melons, squash, and cucumbers. Cantaloupes are named for the
papal gardens of Cantalupo, Italy where some historians report this
species of melon was first grown. When ripe, cantaloupes have a
sweet fragrance and the blossom end of the fruit should yield to
moderate pressure.
Selection
When selecting cantaloupe, those with a stem attached may
Seasonality indicate the cantaloupe was harvested early. Choose fragrant,
Colorado grown cantaloupes are symmetrical cantaloupes that are heavy for their size with a yellow
available August through October or cream undertone and no major bruises. Ripe cantaloupes will
and cantaloupes are sold in many yield slightly to pressure on the blossom end. Avoid cantaloupes
grocery stores year round. that have a cut outer rind, are mushy, molded, shriveled, or leaking.
Colorado Production of Cantaloupes
Colorado's melon production is centered in the Arkansas Valley
around Rocky Ford, a name that is synonymous with cantaloupe
melons. Since 1895, the Arkansas Valley has been producing the
highest quality cantaloupes. U.S. commercial cantaloupe
production actually began in the Arkansas Valley very near the
town of Rocky Ford. Many people travel to the Arkansas Valley
each year to sample the delicious melons, tour the melon fields,
and take a few home.
Is it okay for me to eat a cantaloupe
that looks ‘blemished’ on the Researchers say that Rocky Ford melons are sweet because of the
outside? wide temperature swings that the region experiences during the
This blemish is most likely the summer. Days can reach as hot at 100°F while nights may have
‘ground spot,’ or where the melon lows in the 50’s. The combination of warm weather, dry climate,
rested on the ground during its and high elevation (4,000 feet above sea level) may increase sugar
growing period. This side of the production. The cool Colorado nights then allow the sugars to
melon may look different and be accumulate in the melons as the growing process slows down.
slightly less ripe, however, it is still
good to eat. The spot may also be
caused by ‘sun scald,’ or a side of Safe Handling and Preparation
the fruit exposed to too much sun. Unless using within a day, store whole melons in the
Sunspots on melons do not affect refrigerator in a clean bowl or colander. Always wash
their quality unless it is unusually hands, knives, and cutting board before cutting. Place
severe. bowl in a sink and wash the outside melon rind thoroughly
under cool running water. Scrub well with a clean
vegetable brush to remove soil or bacteria on the rind that
Related Links might be carried from the knife blade to the flesh during
Keeping Food Safe: Cantaloupe cutting, blot dry with paper towels. Using a clean cutting
http://farmtotable.colostate.edu/docs/cantalo board and knife, slice the melon in half and scoop out the
upecard.pdf seeds and strings. Wash knife between cuts. Melons can
be cut into halves, quarters, wedges, cubes, or balls.
Drying Fruits
http://www.ext.colostate.edu/pubs/foodnut/0
9309.html www.farmtotable.colostate.edu
More about Colorado Cantaloupe
Cantaloupe Pickles
5 pounds of 1-inch cantaloupe cubes
(about 2 medium under-ripe* cantaloupe)
1 teaspoon crushed red pepper flakes
2 one-inch cinnamon sticks
2 teaspoons ground cloves
1 teaspoon ground ginger
4½ cups cider vinegar (5%)
2 cups water
1½ cups white sugar
1½ cups packed light brown sugar
*Select cantaloupe that are full size but almost fully green and firm to the touch in all areas
including the stem area.
Day One:
1) Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch
slices and peel. Cut strips of flesh into 1 inch cubes. Weigh out 5 pounds of
pieces and place in large glass bowl.
2) Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice
bag and tie the ends firmly. Combine vinegar and water in a 4-quart
stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-
water mixture, and let steep for 5 minutes, stirring occasionally.
3) Pour hot vinegar solution and spice bag over melon pieces in the bowl.
Cover with a food-grade plastic lid or wrap and let stand overnight in the
refrigerator (about 18 hours).
Nutrition
Cantaloupes are rich in nutrients that Day Two:
fight disease, including cancer. They 4) Wash and rinse pint canning jars; keep hot until ready to use. Prepare
contain significant amounts of lids according to manufacturer's directions.
Vitamins A and C, are a good source
5) Carefully pour off vinegar solution into a large 8 to 10 quart saucepan
of potassium and folate, and contain and bring to a boil. Add sugar; stir to dissolve. Add cantaloupe and bring
small amounts of many minerals. back to a boil. Lower heat to simmer until cantaloupe pieces turn
Cantaloupes are fat free and very translucent; about 1 to 1¼ hours.
low in sodium.
6) Remove cantaloupe pieces into a medium-sized stockpot, cover and set
aside. Bring remaining liquid to a boil and boil an additional 5 minutes.
Buying Cut Melon Return cantaloupe to the liquid syrup, and bring back to a boil.
If purchasing a cut or diced melon,
make sure that the container is 7) With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars,
stored in a chilled area, preferably a leaving 1-inch headspace. Cover with boiling hot syrup, leaving ½-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe
refrigerated case. If cut melon is rims of jars with a dampened clean paper towel; apply two-piece metal
displayed on ice, make sure the canning lids.
entire bottom half of the container is
covered and the lid is cold to the 8) Process in a boiling water canner according to the recommendations in
touch. Table 1. Let cool, undisturbed, 12-24 hours and check for properly closed
seals.
Table 1: Recommended process time for Cantaloupe pickles in a boiling-
water canner
Process time at altitudes of:
Style of Jar Size 0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Pack
Hot Pints 15 min 20 min 25 min
(Source: National Center for Home Food Preservation)
Funded in part by the CO Dept. of Agriculture/USDA Specialty Crop Block Grant Program (Updated 2015)
