Cantaloupe

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American Western cantaloupe (muskmelon)

The cantaloupe (Template:IPAc-en Template:Respell) is a type of true melon (Cucumis melo) with sweet, aromatic, and usually orange flesh. Originally, cantaloupe refers to the true cantaloupe or European cantaloupe with non- to slightly netted and often ribbed rind. Today, it also refers to the muskmelon with strongly netted rind,<ref name="Pitrat 2017">Template:Cite book</ref> which is called cantaloupe in North America (hence the name American cantaloupe), rockmelon in Australia and New Zealand, and spanspek in Southern Africa. Cantaloupes range in mass from Template:Convert.

Etymology and originEdit

The cantaloupe most likely originated in a region from South Asia to Africa.<ref name="ens" /> According to New Entry, a Tufts University organization, "Cantaloupes were cultivated in Egypt and migrated across to Iran and Northwest India dating as far back to Biblical times, about 2400 B.C.E."<ref>Template:Web cite</ref>

The cantaloupe is said to have been introduced to Europe from Armenia. It acquired its modern European name due to its cultivation at the Papal country estate of Cantalupo.<ref name="oed">Template:Cite encyclopedia</ref> It was first mentioned in English literature in 1739.<ref name="ens">Template:Cite encyclopedia</ref> It later became a commercial crop in the United States c.1890 C.E.<ref name="ens" />

The South African English name {{#invoke:Lang|lang}} dates back at least as far as 18th-century Dutch Suriname: J. van Donselaar wrote in 1770, "{{#invoke:Lang|lang}} is the name for the form that grows in Suriname which, because of its thick skin and little flesh, is less consumed."<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> A common etymology involves the Spanish-born {{#invoke:Lang|lang}}, who ate canteloupe for breakfast while her husband and 19th-century governor of Cape Colony, Sir Harry Smith, ate bacon and eggs; the fruit was termed Spanish bacon (Afrikaans {{#invoke:Lang|lang}}) by locals as a result.<ref name="foodloversmarket.co.za">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> However, the term had been in use long before that point.Template:Cn

TypesEdit

The true or European cantaloupe (Cantalupensis Group sensu stricto), which has non- to slightly netted rind and orange flesh, includes the following types:<ref name="Pitrat 2017" />

Sub-group Prescott with deeply ribbed rind, such as 'Prescott Fond Blanc'.
Sub-group Saccharinu with speckled and slightly ribbed rind, such as 'Sucrin de Honfleur'
Sub-group Charentais with non-speckled, slightly ribbed and green-sutured rind.

The Israeli cantaloupe (Sub-group Ha'Ogen) is similar to the European one, but it has green flesh.<ref name="Pitrat 2017" />

The muskmelon or American cantaloupe (formerly Reticulatus Group but now merged into Cantalupensis Group), which has strongly netted rind and orange flesh, includes the following types:<ref name="Pitrat 2017" />

Sub-group American Western with non- to slightly ribbed and wholly netted rind.
Sub-group American Eastern with more or less ribbed rind of which the sutures are not or less netted.

Some sources also include Tuscan melons among American cantaloupes.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> These Tuscan-type melons have smaller seed cavities like American western varieties but also have ribs like American eastern varieties. Tuscan melons have noticeably different flavor, potentially due to higher production of ester compounds in these varieties.<ref>Template:Cite journal</ref>

Other similar typesEdit

A melon with netted rind is not necessarily a cantaloupe. Many varieties of Chandalak Group and Ameri Group also have netted rind.<ref name="Pitrat 2017" />

The Japanese muskmelon (Sub-group Earl's) resembles the American cantaloupe in netted rind, but differs in green flesh and non-dehiscent peduncles. Therefore, some horticulturists classify the Japanese muskmelon under Inodorus Group instead of Cantalupensis or Reticulatus Group.<ref name="Pitrat 2017" />

ProductionEdit

In 2016, global production of melons, including cantaloupes, totaled 31.2 million tons, with China accounting for 51% of the world total (15.9 million tons).<ref name="fao2016">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Other significant countries growing cantaloupe were Turkey, Iran, Egypt, and India producing 1 to 1.9 million tons, respectively.<ref name=fao2016/>

California grows 75% of the cantaloupes in the US.<ref>Template:Cite news</ref>

UsesEdit

CulinaryEdit

Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto. The seeds are edible and may be dried for use as a snack.

Because the surface of a cantaloupe can contain harmful bacteria—in particular, Salmonella<ref>Template:Cite journal</ref>—it is recommended that a melon be washed and scrubbed thoroughly before cutting and consumption to prevent risk of Salmonella or other bacterial pathogens.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

A moldy cantaloupe in a Peoria, Illinois, market in 1943 was found to contain the highest yielding strain of mold for penicillin production, after a worldwide search.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

NutritionEdit

Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.2% fat (table). In a reference amount of Template:Convert, raw cantaloupe supplies Template:Convert of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin A (29% DV) and a moderate source of vitamin C (13% DV). Other micronutrients are in negligible amounts (less than 10% DV) (table).