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 DID YOU KNOW...? CANTALOUPE |
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Statistics | Did you know? |
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| Statistics |
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 One quarter of a medium melon provides upwards of 100% of your suggested daily Vitamin A intake, and nearly 80% of your suggested daily Vitamin C intake.
Cantaloupes thrive in hot, humid regions and nearly 70% of American-consumed cantaloupes are grown within California.
In 2004, United States cantaloupe sales grossed $300.6 million, the majority of which were grown in California, Texas, and Arizona. |
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The steady increase in cantaloupe consumption over the 1990’s is a result of better marketing (pre-cut, wrapped products), increased public awareness on the nutritional values of cantaloupe, year-round availability, and a strong national economy. |
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While Mexico has been the longstanding leader of American’s cantaloupe imports, its export sales dropped from 27.9% in 2000 to 4% in 2004. Guatemala and Costa Rica have recently taken the lead with 41% (Guatemala) and 32% (Costa Rica). |
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Cantaloupe is a source of polyphenol antioxidants, which are known to maintain the health of the cardiovascular and immune systems. |
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Cantaloupe is believed to prevent heart attacks, due to its regulation of nitric oxide. |
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Cantaloupe’s nutrients help maintain healthy skin though the constant re-growth of skin cells and support of collagen production, which protect skin from the wrinkles and spots which result from UV exposure. |
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Cantaloupe is a natural anti-histamine which minimizes stuffiness, congestion, and the duration of a common cold. |
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Please click on the images below to view larger graphs |
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Cantaloupe Exports (2004)
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USA Per Capita Cantaloupe
Consumption, in pounds |
USA Cantaloupe Supply, in million pounds |
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Did you know? |
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The word “cantaloupe” is derived from its origin in the papal gardens of Cantaloupe, Italy, dating back to 2400 BC |
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Though commonly referred to as cantaloupe, the melons grown outside of the Mediterranean are actually called “muskmelons,” named for their sweet smell. They are identified by their soft shells and netted surface markings. |
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Cantaloupe is one of the few fruits picked only once it has ripened on the vine. |
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A ripe cantaloupe can be identified by its sweet smell and a yellowish color beneath the netted exterior. A prematurely picked melon will have remnants of the cantaloupe stem. |
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To ripen cantaloupe, leave it uncut and at room temperature for 2-4 days to make the fruit softer and juicier. |
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The first account of cultivated cantaloupe was made by Columbus upon his second voyage from the New World. It is hypothesized that cantaloupe seeds were first acquired from the Native American tribes in contact with Columbus. |
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The first documentation of United States commercial cantaloupe production began in 1895 in Colorado. |
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Cantaloupe’s yellow color is derived from a plant pigment called beta-carotene and fights certain forms of cancer. |
Source: http://www.ers.usda.gov/briefing/vegetables/vegpdf/WatermelonFactors.pdf |
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