Facts about Cantaloupe
The North American cantaloupe, Cucumis melo reticulatus (or C. melo melo var.
The interconnectedness of nature is reflected in the reproduction of the cantaloupe, which involves a symbiotic relationship with pollinating bees, which receive food in exchange for pollinating the flowers.
Cantaloupes were first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494.
The European cantaloupe, Cucumis melo cantalupensis, has lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe.
A ripe North American cantaloupe will have a musky sweet smell at the stem end of the melon.
Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice-cream or custard.
Like all melons, cantaloupes grow best in sandy, well-aerated, well-watered soil that is free of encroaching weeds.
Beyond satisfying physical needs of the human body with their nutritional value, cantaloupes also provide joy to humans with their rich taste and unique texture.
The most widely known tour is the PGA Tour, which attracts the best golfers from all the other men's tours.
Cantaloupes are a good source of vitamin C, potassium, and beta carotene, a precursor to vitamin A.
Cantaloupes also are a source of polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system.
The cantaloupe was named after the commune Cantalupo in Sabina, in the Sabine Hills near Tivoli, Italy, a summer residence of the Pope.
Cantaloupes are typically 15–25 centimeters in length and are somewhat oblong, though not as oblong as watermelons.