Cantaloupe
fruit is also called as mushmelon, muskmelon, cantalope, rockmelon or spanspek
which all together refers a variety of Cucumis melo, comes under the family
Cucurbitaceae which includes nearly all melons and squashes.
Fresh
cut fruit products which may contain cantaloupe from the Honduran grower
Agropecuaria Montelibano, which has been identified by the FDA to have the
potential to be contaminated with Salmonella. Fresh Foods had previously begun
to recover this product, based on a notice published.
Cantaloupe
has a rough rind and its surface may easily be contaminated in the field by
soil, unclean irrigation water, animal droppings or unclean water during
post-harvest wash. Therefore, it is important to scrub the cantaloupe with a
clean brush (used only for produce) under running water before cutting in order
to prevent Salmonella from contaminating the flesh.
Use
clean cutting surfaces and utensils when cutting this fruit. Wash cutting
boards, countertops, dishes, and utensils with hot water and soap between the
preparation of raw meat, poultry, or seafood and slicing cantaloupe. If
cantaloupe skin is bruised or damaged, cut away these parts before eating.
Leftover cut cantaloupe should be discarded if left at room temperature for
more than two hours. Use a cooler with ice or use ice gel packs when
transporting or storing cantaloupes outdoors.
Cantaloupe
and other melons are tasty and nutritious, and we don't want people to stop
eating them, Keene said. The most important advice for consumers is to promptly
refrigerate or eat cut melons.
How
to buy fresh Cantaloupe?
Cantaloupe,
generally available from May through September, are produced principally in
California, Arizona, and Texas. Some are also imported early in the season.
Purchase
cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be
sure it is refrigerated or surrounded by ice.After purchase, refrigerate
cantaloupes promptly. Wash hands with hot, soapy water before and after
handling fresh cantaloupes. Scrub whole cantaloupes by using a clean produce
brush and cool tap water immediately before eating. Don't use soap or
detergents.
Look
for: There are three major signs of full maturity. First, the stem should be
gone, leaving a smooth symmetrical, shallow base called a “full slip.” If all
or part of the stem base remains, or if the stem scar is jagged or torn, the
melon is probably not fully matured. Second, the netting, or veining, should be
thick, coarse, and corky, and should stand out in bold relief over some part of
the surface. Third, the skin color (ground color) between the netting should
have changed from green to yellowish-buff, yellowishgray, or pale yellow.
Signs
of ripeness: A cantaloupe might be mature, but not ripe. A ripe cantaloupe will
have a yellowish cast to the rind, have a pleasant cantaloupe aroma, and yield
slightly to light thumb pressure on the blossom end of the melon. Most
cantaloupe are quite firm when freshly displayed in retail stores. While some
may be ripe, most have not yet reached their best eating stage. Hold them for 2
to 4 days at room temperature to allow completion of ripening. After
conditioning the melons, some people like to place them in the refrigerator for
a few hours before serving.
Avoid:
Overripeness is indicated by a pronounced yellow rind color, a softening over
the entire rind, and soft, watery, and insipid flesh. Small bruises normally
will not hurt the fruit, but large bruised areas should be avoided, since they
generally cause soft, watersoaked areas underneath the rind. Mold growth on the
cantaloupe (particularly in the stem scar, or if the tissue under the mold is
soft and wet) is a sign of decay.
