Cantaloupe

Guide Note: The American cantaloupe, Cucumis melo reticulatus, is a muskmelon with netted skin and light orange flesh. Not really a cantaloupe: It was named to capitalize on the fame of the original European cantaloupe, Cucumis melo cantalupensis, which is ribbed-skinned and often green-fleshed. The original cantaloupe has been cultivated in various forms since ancient times, while its American namesake has been commercially grown since the 1880s. Nutrition: American Cantaloupes are high in Vitamin C and Vitamin A (as itself, and as beta-carotene), and are a good source of potassium, dietary fiber, and Vitamins B3 (niacin), B6, and B9 (folate). 2008 recall: On March 22, 2008, the U.S. Food and Drug Administration issued a warning that Honduran cantaloupes from the grower, Agropecuaria Montelibano, might be responsible for an outbreak of Salmonella in the United States and Canada. Companies including Dole, Chiquita, and Simply Fresh announced recalls of cantaloupes thought to be affected. Fast Facts:

1. Name derives from Cantalupo, Italy
2. Often paired with Prosciutto or Cottage Cheese
3. Other melons in the same species include honeydews and canary melons
4. The watermelon is in a different genus, Citrullus