Cantaloupe - Dessert Melon

Common Names: Cantaloupe, cantaloup, muskmelon, mushmelon, rockmelon, sweet melon, honeydew, Persian melon, spanspek, Cantaloupe melon, Ananas melon, Warted melon, Charentais, Cucumis melo, Cantalupensis, Reticulatus

Latin Name: Cucumis melo

Origin: Africa, Asia, Europe

Short Introduction

This crop originates from tropical and subtropical regions, so it requires plenty of sunlight, fluctuating daytime and nighttime temperatures, frequent rainfall, and specific weather conditions. However, it can be cultivated in local climates using greenhouses and polytunnels. The ideal soil is light, loose, and rich in nutrients. Sowing of cantaloupe seeds can begin as early as January. Young plants need plenty of light and warmth.

Seeds are sown in cups or other small containers, regardless of material. Plant seeds about 0.5 cm deep in peat pellets and water thoroughly; optionally, cover with plastic wrap. Regular watering or misting is recommended. Seeds should be kept at around 18–22°C, and sowing can be kept in a warm environment. Young plants thrive best with 3–4 leaves and a sturdy stem. When transplanting, cover the stem with soil up to the leaves. Optimal spacing between plants should be about 150 cm.

Cantaloupe flowers at the beginning of May, pollinated by bees. A ripe melon will have a pleasant aroma, its weight should reflect its size, and the skin near the stem should feel slightly soft. If the cantaloupe is under-ripe, it can be left to ripen at room temperature for several days. Fresh cantaloupe is typically available from September to May.

Detailed Description

A delicious fruit for everyday enjoyment.

Botanical Information

Cantaloupe is a crop best known for its fruit: typically round and weighing over 1 kilogram. The skin is yellow-green, covered with a characteristic network of surface cracks. The flesh is orange and reminiscent in texture of mango.

Origin and Distribution

The cantaloupe likely originated in Iran, though some sources suggest India or Africa as possible origins. Its name comes from Cantalupo, a village near Tivoli in Italy, where it was first introduced to Europe and cultivated. The seeds were originally imported from Armenia. The first thorough record of cantaloupe cultivation and care was made in 1739 in England, in Philip Miller’s 'The Gardener’s Dictionary.'

Usage / Dosage

Cantaloupe is an excellent source of fiber, which helps balance intestinal health and reduce the absorption of dietary cholesterol. It’s also rich in B vitamins, which are beneficial to mucous membranes, skin, and internal organs, and contains unsaturated omega-3 and omega-6 fatty acids, supporting the healthy function of the heart and circulatory system. Recent research highlights cantaloupe’s role in retinal regeneration and prevention of certain eye conditions.

Cantaloupe is most commonly enjoyed fresh as a snack, on its own or combined with other fruits in salads, desserts, or ice cream. It’s typically eaten raw as part of sweet dishes, and is low in saturated fats and cholesterol. Though it includes a moderate amount of natural sugar, making it an ideal quick source of energy, cantaloupe can be a great diet-friendly treat when consumed in moderation.

Active Compounds

Nutritional values are measured per 100 grams of fruit: 35 kcal energy, just under 1 gram protein, about 0.2 grams fat, 8.2 grams sugar, and 0.9 grams fiber. Other components include recommended daily doses of vitamins A and C, beta-carotene, and minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, manganese, copper, selenium—and above all, cantaloupe is very high in water content.

Traditional Dosage

As mentioned, cantaloupe is usually used in salads or a variety of recipes. It pairs well with dishes such as chicken, creamy soups with sour cream, chicken salad with celery, fruit skewers, mint jelly in sponge cake, or with spinach and garlic in vegetable salads.