production

Because they are descended from [[Exotic plants|tropical plants]], and tend to require warm temperatures throughout a relatively long growing period, cantaloupes grown in temperate climates are frequently started indoors, and grown indoors for 14 days or longer, before being transplanted outdoors.

Cantaloupe are often picked, and shipped, before fully ripening. Post-harvest practices include treatment with a sodium hypochlorite wash to prevent mold growth and salmonella growth. However this treatment, because it can mask the melon's musky aroma, can make it difficult for the purchaser to judge the relative quality of different cantaloupes.

Choosing a ripe melon depends on the preferences of the individual. For a heavy musk flavor and softer flesh look for an Eastern Shipper with a strong yellow color, no stem (peduncle) attached, and a strong musk odor. For a sweeter, crisper melon look for a Western Shipper without stem (peduncle) and a mild musk odor. For a very sweet melon with little or no musk choose a fruit that has the stem still on the fruit and no aroma.

Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a [[dessert]] with ice cream or custard. Melon pieces wrapped in [[prosciutto]] are a familiar modern [[antipasto]]. [[Sanjeev Kapoor]] describes the charentais [[variety (plant)|variety]]: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or [[main course]]. These have smooth gray-green [[rind]]s and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room."

Because the surface of a cantaloupe can contain harmful [[bacteria]]—in particular, [[salmonella]] [http://www.health.nsw.gov.au/news/2006/20061026_03.html Australian Govt Health Warning, October 2006]—it is always a good idea to wash a melon thoroughly before cutting and consumption. [[Salmonella#Prevention|Optimum preparation procedures]] Only store the fruit after cutting for less than three days to prevent risk of salmonella or other bacterial pathogens.

A moldy cantaloupe in a [[Peoria, Illinois]], market in 1941 was found to contain the best and highest quality [[penicillin]] after a worldwide search.[http://inventors.about.com/od/pstartinventions/a/Penicillin.htm History of Penicillin - Alexander Fleming - John Sheehan - Andrew Moyer]

production

Because they are descended from [[Exotic plants|tropical plants]], and tend to require warm temperatures throughout a relatively long growing period, cantaloupes grown in temperate climates are frequently started indoors, and grown indoors for 14 days or longer, before being transplanted outdoors.

Cantaloupe are often picked, and shipped, before fully ripening. Post-harvest practices include treatment with a sodium hypochlorite wash to prevent mold growth and salmonella growth. However this treatment, because it can mask the melon's musky aroma, can make it difficult for the purchaser to judge the relative quality of different cantaloupes.

Choosing a ripe melon depends on the preferences of the individual. For a heavy musk flavor and softer flesh look for an Eastern Shipper with a strong yellow color, no stem (peduncle) attached, and a strong musk odor. For a sweeter, crisper melon look for a Western Shipper without stem (peduncle) and a mild musk odor. For a very sweet melon with little or no musk choose a fruit that has the stem still on the fruit and no aroma.

Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a [[dessert]] with ice cream or custard. Melon pieces wrapped in [[prosciutto]] are a familiar modern [[antipasto]]. [[Sanjeev Kapoor]] describes the charentais [[variety (plant)|variety]]: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or [[main course]]. These have smooth gray-green [[rind]]s and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room."

Because the surface of a cantaloupe can contain harmful [[bacteria]]—in particular, [[salmonella]] [http://www.health.nsw.gov.au/news/2006/20061026_03.html Australian Govt Health Warning, October 2006]—it is always a good idea to wash a melon thoroughly before cutting and consumption. [[Salmonella#Prevention|Optimum preparation procedures]] Only store the fruit after cutting for less than three days to prevent risk of salmonella or other bacterial pathogens.

A moldy cantaloupe in a [[Peoria, Illinois]], market in 1941 was found to contain the best and highest quality [[penicillin]] after a worldwide search.[http://inventors.about.com/od/pstartinventions/a/Penicillin.htm History of Penicillin - Alexander Fleming - John Sheehan - Andrew Moyer]