Cantaloupe

Muskmelon fruit The vast majority of what are commonly called cantaloupes are muskmelons. These are orange- or green-fleshed melons that have netted skin. They also “slip” from the vine when ripe, as discussed below under harvesting. True cantaloupes do not have netting on the rinds and are not very common in the United States.

Cantaloupes are a member of the Cucurbitaceae family, which includes summer and winter squash, pumpkins, cucumbers, watermelons, and gourds. Individual plants most commonly produce either separate male and female flowers or male and perfect (having female and male organs) flowers, and fruit size varies from 3 to 7 pounds. Fruit shape and appearance are quite varied, ranging from smooth or partially netted to sutured and heavily netted.

Cantaloupes were first cultivated in the Near East and were found growing in areas from Turkey to China, including north-west India, Afghanistan, and Uzbekistan. Several cantaloupe varieties were reportedly grown in the West Indies as early as 1494. Cantaloupes were also cultivated by American Indians near the present city of Montreal in 1535 and the vicinity of Philadelphia before 1748. Commercial cantaloupe production did not begin in the United States until the 1870s and was initially centered in Maryland, Delaware, and New Jersey. Para información en español, visite este sitio web.

How to Grow

Early to mid-May is a standard planting date throughout most of Kansas, but planting can be done later as well, allowing about 100 days until the expected first frost date. Melons can be transplanted, but this is a challenge in windy conditions due to the very fragile stems. Cantaloupe vines spread 6 to 8 feet wide, so row spacings of 6 feet are necessary, with individual plants spaced every 18 inches to 2 feet in the row. Types with compact vines may be able to grow in a 2-by-2- or 3-by-3- foot space. Many melons can be successfully grown on a trellis, with one to two plants per trellis.

Sunlight: Melons need full sun in order to be productive. Choose a location that gets six or more hours of light per day.
Temperature: Melons are injured by light freezes; all danger of frost should be past before planting seeds or setting plants. Consistent soil temperatures of at least 60°F are necessary to encourage good germination, and warmer soil temperatures will speed up germination.
Watering: Water cantaloupe deeply and infrequently, 1-2 inches per week. Use drip irrigation to avoid getting water on the leaves. This reduces the likelihood of leaf diseases.
Soil and Fertilization: Cantaloupes prefer organic, rich, well drained, sandy soils for best growth. Most soils will grow cantaloupe provided they are well-drained. After the vines develop runners, side dress each plant with 3-4 tablespoons of a nitrogen fertilizer (21-0-0), sprinkled around the plant, then water in the fertilizer.
Pests and Diseases: Aphids and cucumber beetles are the most common insect issues impacting muskmelons. Aphids will feed on the sap of the plant and can cause the leaves to become distorted and curled. Cucumber beetles are a common vector for mosaic viruses. Powdery mildew is a common issue on some varieties. Watch the spacing of the plants to allow adequate airflow and sunlight to reach the plants. Try to keep the water off of the leaves when possible and plant resistant varieties.

Harvest and Storage

Recipes

Cantaloupe is a low-calorie, nutrient-rich fruit. It is rich in Vitamin A and Vitamin C. It is also rich in potassium, folic acid, and moderately rich in micronutrient's (zinc, copper, iron). It is naturally low in calories, sodium, and fat.

Cantaloupe Basil Salsa and Pita Crisps

Ingredients

Directions

2 cups small diced (¼ inch) cantaloupe (about 1 small melon)
¼ cup sweet onion such as Vidalia, finely chopped
2 Tbs fresh basil, finely chopped
1 (2-inch-long) fresh hot red or green chili such as serrano or Thai, minced
1 Tbs fresh lime juice
¼ tsp salt

Pita Crisps

3 pita breads* with pockets
3 tsp olive oil (to brush on pita breads)
Sprinkle of your favorite savory spice

Toss together all salsa ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Preheat oven to 425 F. Prepare a large sheet pan (do not line with parchment).
Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with two single rounds of pita). If your pitas are the thick single-layer kind, you can skip this step.
Brush the pita rounds lightly with extra virgin olive oil and season lightly with your favorite savory spice on both sides.
Using a knife or a pair of kitchen shears, cut each round of pita into eight triangles.
Arrange triangles on the prepared sheet pan.
Bake for five to 10 minutes, checking occasionally to turn over the triangles that have gained color.

Mixed Fruit Freeze

Ingredients

Directions

2 lbs. cantaloupe, peeled and cubed (about 5 cups)
1 cup seedless red grapes
1 banana, cut into chunks
1 peach, peeled, cut into chunks
2 tbs. lemon juice
1/2 cup low fat (2%) milk
1/2 cup granulated sugar
1/2 cup apple juice

Place all ingredients except apple juice into a large mixing bowl. Using a potato masher, mash all fruit and liquid into a well-blended, pureed mixture.
Cover mixture with foil. Place in freezer 30-40 minutes, until firm.
Remove fruit freeze from freezer.
Run warm water around bowl to loosen frozen mixture. Remove fruit freeze from bowl.
Cut into 2-inch chunks. Place the fruit chunks in a mixing bowl.
Add 1/4 cup apple juice. Use an electric mixer and beat mixture until very creamy, about 3 minutes.
Repeat with other half of fruit chunks and remaining apple juice.

Recipe Source: Texas A&M University Extension

Spicy Cantaloupe and Cucumber Salad

Ingredients	Directions
2 Tbs olive oil 1 Tbs cider vinegar 1 Tbs minced fresh ginger 1 Tbs thyme 1 tsp minced Scotch bonnet chile ¼ tsp ground allspice 2 finely chopped scallions 2 garlic cloves 1 peeled, seeded and chopped small cantaloupe 1 peeled, seeded and chopped cucumber 1 cup halved and pitted cherries Salt and Pepper to taste	Stir olive oil, cider vinegar, minced fresh ginger, thyme, Scotch bonnet chile, ground allspice, scallions and garlic cloves in a large bowl. Add cantaloupe, cucumber and cherries; toss. Season with salt and pepper.

Recipe Source: Food Network