Fruit Warehouse | Cantaloupe ( Cantalupensis ) | The European cantaloupe is lightly ribbed, with a gray-green skin looks quite different from That That of the North American cantaloupe. It is a round melon with firm, orange, moderately sweet flesh and a thin, reticulated, light-brown Rind.
Cantaloupes range in size from 0.5 to 5.0 kilograms (1.1 to 11 lb). Originally, cantaloupe Referred only to the non-netted orange-fleshed melons of Europe; however, in more recent usage it has come to mean any orange-fleshed melon (C. melo). Cantaloupes have been linked to listeriosis illness Caused by Listeria bacteria That contaminated the fruit while They were being stored and sorted in cold conditions after harvest.
Often Cantaloupes are picked, and shipped, before fully ripening. Postharvest practices include treatment with a sodium hypochlorite wash to Prevent mold growth and growth of Salmonella. 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 antipasto.
Because the surface of a cantaloupe can contain harmful bacteria-in particular, Salmonella it is always a good idea to wash a melon thoroughly before cutting and consumption. A moldy cantaloupe in a Peoria, Illinois market in 1941 was found to contain the best and highest quality penicillin, after a worldwide search. Cantaloupes also are an excellent source of vitamin C.
Cantaloupes range in size from 0.5 to 5.0 kilograms (1.1 to 11 lb). Originally, cantaloupe Referred only to the non-netted orange-fleshed melons of Europe; however, in more recent usage it has come to mean any orange-fleshed melon (C. melo). Cantaloupes have been linked to listeriosis illness Caused by Listeria bacteria That contaminated the fruit while They were being stored and sorted in cold conditions after harvest.
Often Cantaloupes are picked, and shipped, before fully ripening. Postharvest practices include treatment with a sodium hypochlorite wash to Prevent mold growth and growth of Salmonella. 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 antipasto.
Because the surface of a cantaloupe can contain harmful bacteria-in particular, Salmonella it is always a good idea to wash a melon thoroughly before cutting and consumption. A moldy cantaloupe in a Peoria, Illinois market in 1941 was found to contain the best and highest quality penicillin, after a worldwide search. Cantaloupes also are an excellent source of vitamin C.
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