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Cantaloupe, there are several kinds: smooth or rough shell. Green or yellow pulp, firm texture to the touch without bruises or bumps, or soft parts. -If the Cantaloupe is whole and you want to know if it is ripe and sweet, usually the dimple that remains at the top, where it joined the tree, expels its distinctive aroma delicious. -Portioning, its pulp must have intense colors, because if they are pale (clear), is tasteless, because it did not ripen properly. Also delicious characteristic smell (aromatic).

When you go to buy the product in the supermarket, we recommend:


  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination and if the Cantaloupe is in its perfect ripening point, it can be refrigerated.

The Cantaloupe can be consumed alone, like fruit or in milkshakes, juices, sorbets, salads, with meats, sauces, mousse (sponge) and ice cream, among others.


The Cantaloupe can be refrigerated after having reached its ideal ripening point. -When cutting a portion, do it with Shell and starting at one end, the most mature, and the remaining, keep it also unpeeled so that it is not contaminated and facedown on a bowl or container (so that its juice does not rot or damage). Its duration also depends on the freshness at the time of your purchase.




8 days approx. 


It is advisable not to peel or mince in its entirety, to store it in a container with lid and to go spending little by little, because it shortens its “useful life” and loses texture flavor and nutrients. Nutrients and properties: (see nutrient content in fruits).


It should not be allowed to ripen where the direct sun is given. -periodically check the condition of the product in order to be able to consume it in time.