Health Benefits- Cantaloupe not only contains beta carotene, which the body can convert into vitamin A, but it also contains antioxidant vitamins A and C. Both of these antioxidants help neutralize free radicals in the body, and help support immune system function. They also prevent cholesterol build-up and support both healthy skin and eyes. One cup of cantaloupe provides more than 100% of the daily requirement for both vitamins C and A. Cantaloupe is also a good source of potassium, which helps regulate water levels in the body in addition to helping balance blood pressure. Cantaloupe provides fiber needed for heart health, balanced cholesterol levels, and colon health. In addition, it provides several B vitamins including pyridoxine (vitamin B6), which aids in the absorption of fats and protein, folate for heart health and prevention of certain birth defects, and niacin (vitamin B3). Niacin is required by the body to process fats and carbohydrates and is involved in energy production. Vitamin B6 also helps prevent kidney stones.

Preparation- Look for cantaloupe that is well-shaped and does not have any obvious bruises or blemishes. Overly green cantaloupe will need to ripen before consumption. Cantaloupe should be firm, but slightly soft to the touch. Very firm cantaloupe can be dry and less sweet than those allowed to ripen fully. Melons can be kept at room temperature to ripen, or stored in the refrigerator to extend their life. Once they have been cut, they should be kept in the refrigerator. Melons are typically sliced and eaten as they are or incorporated into a fruit salad. They also go nicely with yogurt. Dried cantaloupe is available, but fresh cantaloupe with its fiber and water content will be the better choice for a healthy diet.