a cantaloupe that has a delicate, sweet aroma, yellow-tinged skin, a thick textured rind, and no stem.
a cantaloupe that has a pungent aroma, or one that has a yellow or soft rind.
Seasonality: All year; sweetest in summer months
Do not leave the cantaloupe at room temperature for more than 4 days. Once ripe or cut, the melon should be refrigerated and consumed within 2 days.
To extend shelf life, wash cantaloupes just before use. The bumpy rind can harbor bacteria, so scrub the whole melon thoroughly with a vegetable brush under running water, then pat dry. Cut off the stem end about 3/4 inch from the end. Place the melon cut end down on a cutting surface. Cut the melon in half, then gently scrape out the seeds with a spoon. Cut as desired. Note: To avoid spreading germs from the rind to the flesh, wash the knife after cutting the melon in half.
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