Cantaloupes

History History Egyptians wrote about cantaloupes as far back as 2400 B.C. Gradually their popularity moved west, reaching France in the 1490s, and continued to spread into central and northern Europe. Columbus brought seeds to the New World on his second voyage. Today, most of the cantaloupes produced in the U.S. are grown in Arizona and California. Source: California Foundation for Agriculture in the Classroom Cantaloupes Farmers Westside Produce Westside Produce is a fourth generation grower, packer and shipper of the finest quality cantaloupe and honeydew melons. Westside Produce is located in Firebaugh, California... More… Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season The best western Cantaloupes are avialable June through November. Ripeness If you tap the melon with the palm of your hand and hear a hollow sound, the melon has passed the first test. Choose a melon that seems heavy for its size, and one that does not have bruises or overly soft spots. The rind, underneath the netting, should have turned to yellow or cream from the green undertones that the unripe fruit has. The “full slip,” the area where the stem was attached, should be smooth and slightly indented, free from remnants of the stem. The end opposite the full slip should be slightly soft, and you should be able to smell the fruit’s sweetness, but be careful since an overly strong odor may be an indication of an overripe, fermented fruit. Storage Keep Cantaloupe refrigerated for up to 5 days.