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	cantaloupe cannelloni cannoli canola oil cantaloupe Cantonese cuisine Carolina rice Catawba grape Definition: [KAN-teh-lohp] Named for a castle in Italy, the true cantaloupe is a European melon that is not exported. American "cantaloupes" are actually muskmelons. When perfectly ripe, these cantaloupes have a raised netting on a smooth grayish-beige skin. The pale orange flesh is extremely juicy and sweet. Choose cantaloupes that are heavy for their size, have a sweet, fruity fragrance, a thick, well-raised netting and yield slightly to pressure at the blossom end. Avoid melons with soft spots or an overly strong odor. Store unripe cantaloupes at room temperature, ripe melons in the refrigerator. Cantaloupes easily absorb other food odors so if refrigerating for more than a day or two, wrap the melon in plastic wrap. Just before serving, cut melon in half and remove the seeds. Cantaloupe is an excellent source of vitamins A and C. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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