Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 10: Cantaloupe and Honeydew Melon

Chef Cyndie: The true name of the cantaloupe is muskmelon or netted melon.  Cantaloupes are a summer melon and have a slightly shorter shelf life than the honeydew, which is considered a winter melon.  They are both melons, but ounce for ounce cantaloupes contain more nutritious amounts of Vitamins A and C than honeydews.  

With a cantaloupe, the nose knows.  A ripe cantaloupe will have a musky, sweet fragrance that is not overly strong.  Of course the best way to know if it is good is just to cut it open and take a bite.

The rind should have a yellowish cast under a well-developed netting and yield slightly to light thumb pressure on the blossom end.  The stem end will have a smooth depression.  After selecting your melon, it must be scrubbed thoroughly with a vegetable brush, and rinsed to remove trapped dirt and bacteria from its rough rind. 

A ripe honeydew melon will have a very slight wrinkling on the skin which may be detectable only by touch. So, with the honeydew, the fingers know.  Honeydew melons should also be scrubbed with a vegetable brush under running water.

Whether you are using a cantaloupe or honeydew, we use the same process to make melon slices or dices.  First, remove each end of the melon using a chef’s knife.  Next, place the melon on one end.  Cut away the skin while making 20 degree turns after each cut.  You may not be tall enough to see the other side, so flip the melon over to make sure all of the rind has been removed.  Finally, cut the melon in half and remove the seeds using a large spoon.  I like to use a steamtable pan as a table top garbage can when processing fruits like melons.  

Now the melon half may be cut into slices and served, or after making slices, turn and cut into dices.  Remember, once you have cut into the melon, it must be held at 41 degrees Fahrenheit or below until consumed or discarded.  Be sure to discard cut melons after several days in refrigerated storage.
Don’t forget to put cantaloupe on your honeydew list.  Remember; eat more fresh fruits and vegetables every day.