Cantaloupe
The surfaces of a cantaloupe has different types of bacteria (especially salmonella), so it is recommended to wash the outside thoroughly before slicing and eating it. The best procedure for preparing them involves disinfecting the exterior of the fruit with ethanol, but this approach is hardly ever used because of the risks of poisoning and the average person does not have ethanol in their homes. The cantaloupe is a melon that has a firm, moderately sweet and orange flesh, with a rind that is lightly brown and thin. There are varieties that have a more yellow and red flesh, but these types are not so common. One reason for this may be because the more colorful types are known to be less flavorful than the variety. They were originally cultivated during the 1700’s from seeds that were brought from Armenia. They were given the name Cantalupo, which is derived from a commune in Sabina near Tivoli, Italy. Tivoli is a city where the Pope resided in the summer. Pope Innocent XIII would enjoy a Port wine which contained a partially-hollowed melon as the aperitif. One of the most popular varieties found in Europe is the Charentais, which is mostly grown in France. Christopher Columbus introduced them to North America in 1494, during his second trip to the New World. Vitamins, Minerals and Phytochemical Components A bounty of nutrients they contain vitamin C, A, E, K, B1, B2, B3, B5, B9, B6, and B12. Thiamin, riboflavin, niacin, pantothenic acid, and folate are other names for these B complex vitamins. They also contain potassium, folate, calcium, iron, magnesium, phosphorus, and zinc and are also high in dietary fiber. Medicinal Uses Based on Scientific Studies Coming Soon
|
