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Bo Friberg

Cantaloupe

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
Cantaloupes are named for the small Italian village of Cantalupo, which is located just outside of Rome. They were first grown there in the 1700s. This sweet, fragrant melon is spherical in shape, and the skin is covered with rough netting. The flesh is pale green to dark orange and very sweet and juicy when fully ripe. In Europe, the most commonly cultivated variety is the charentais.

The cantaloupe variety sold in the United States is a member of the muskmelon family. Cantaloupes are available all year, as they are imported from Mexico throughout the winter. Store ripe and/or cut melons in the refrigerator for no more than two to three days. Uncut melons may be left to ripen at room temperature. They will become softer and juicier, but their sweetness will not improve.

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