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FRESH CANTELOUPE SMALL 15

Quick Overview

Usage: Fresh in fruit salads or in fruit platters. If you want to try something different, wrap cantaloupe in thinly sliced prosciutto.

Selection: Cantaloupes are a netted cultivar of Muskmelon. Good-quality Cantaloupe will have large webbing or netting on the skin, will have yellow/orange coloring and be slightly soft on the stem end (firm elsewhere). They will also have a good cantaloupe smell on the stem end (if it is not too cold), and the scar at the stem end should be a smooth and well-rounded cavity. Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon.

Avoid: Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early. Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality.

Storage: After picking melons will ripen but their sugar content does not increase. At room temperature it takes up to four days for melons to ripen. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing fruit such as pears or bananas. Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigeratefd for about three days. Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating. Freesing melons is not recommended.

Seasonal Information: Available from California, Texas and Arizona from May until October, with the peak in July. Product from South America means cantaloupe is now available year-round. The flavor can be good, but they won't be as sweet as those available in the summer months.

In stock

UOM Size Price Qty
12 PC
CA $ 49.00
CANT18CA
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OR

Details

Usage: Fresh in fruit salads or in fruit platters. If you want to try something different, wrap cantaloupe in thinly sliced prosciutto. Selection: Cantaloupes are a netted cultivar of Muskmelon. Good-quality Cantaloupe will have large webbing or netting on the skin, will have yellow/orange coloring and be slightly soft on the stem end (firm elsewhere). They will also have a good cantaloupe smell on the stem end (if it is not too cold), and the scar at the stem end should be a smooth and well-rounded cavity. Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon. Avoid: Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early. Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality. Storage: After picking melons will ripen but their sugar content does not increase. At room temperature it takes up to four days for melons to ripen. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing fruit such as pears or bananas. Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigeratefd for about three days. Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating. Freesing melons is not recommended. Seasonal Information: Available from California, Texas and Arizona from May until October, with the peak in July. Product from South America means cantaloupe is now available year-round. The flavor can be good, but they won't be as sweet as those available in the summer months.

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