C A N TA L O U P E

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA's Supplemental Nutr i t ion Assistance Program (SNAP).

Publication: 04-5011-2013

Choose those fruits with a sweet smell.

The cantaloupe should have a smooth, rounded stem scar and the blossom end (opposite of the stem scar) should yield slightly to pressure.

The outer rind should have a raised, well-developed netting pattern with a yellow background. Some varieties retain green-colored backgrounds when ripe.

Rind should be free of cuts or bruises.

If melon is not ripe when purchased, store at room temperature for 1-2 days.

When ripe they will keep in the refrigerator for about 5 days.

Do not rinse before storage, but scrub with a vegetable brush before cutting.

After cutting in half, scoop the seeds out of the center and discard before eating the flesh.

Usually used raw in slices or chunks.

Add to fruit salads, lettuce salads, fruit soups or salsa; serve as dessert with ice cream.

• Netted fruit with a musky smell and orange flesh

• Commercial varieties are actually muskmelons, but called cantaloupes

• Smooth, whitish rind and lime green to white flesh, some have orange flesh

• Sweetest of all melon varieties

Cantaloupe Honeydew Melon

Cantaloupe Cooler

Directions

1. Cut melon in half. Scoop out seeds, remove rind and discard.

2. Cut melon into 1-inch cubes. Use a blender, food processor, or hand mixer to blend the melon cubes with ½ cup orange juice until smooth.

3. Pour mixture into pitcher and stir in the remaining orange juice and the sweetener.

4. Stir until sweetener is dissolved.

5. Pour into glasses filled with crushed ice.

Yields 8 servings.

Nutrition Facts per Serving:Calories 50; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 13g; Fiber 1g; Sugars 5g; (Calculated using artificial sweetener)

Sources: http://urbanext.illinois.edu/veggies/muskmelon.cfmhttp://www.ag.ndsu.edu/foodwise/recipes/fruit/cantaloupe-cooler/files/cantaloupe-cooler.pdf

Find recipes & videos at iGrow.org

Nutrition Notes

Vitamin A effects eyesight as well as cell growth and division. It is also important for immune function and bone growth. It is stored in the liver and is rarely lacking in our diets. Red, orange, and yellow plant pigments called carotenoids are changed in the body to vitamin A. Deep orange and green leafy vegetables are excellent sources of beta-carotene and skim milk and cereals are fortified with vitamin A.

Ingredients• 1 ripe cantaloupe

• 2 ½ cups cold orange juice

• 1 tablespoon sugar or artificial sweetener (Splenda or Equal)

• Crushed ice

• Choosethosewithasweetsmellandsmooth,roundedstemscar.

• Theblossomend(oppositeofthestemscar)shouldyieldslightlytopressure.

• Outerrindshouldhaveraised,well-developednettingwithayellowbackground.Somevarietiesretaingreen-coloredbackgroundswhenripe.

• Rindshouldbefreeofcutsorbruises.

• Usuallyusedraw,slicedorinchunks.

• Addtofruitsalads,fruitsoupsorsalsa;serveasdessertwithicecream.

• Ifnotripewhenpurchased,storeatroomtemperaturefor1-2days.

• Whenripe,fruitwillkeepintherefrigeratorforabout5days.

• Scrubwithvegetablebrushbeforecutting.

Find recipes & videos at iGrow.org

CANTALOUPE

SouthDakotaStateUniversity, SouthDakotacount ies, andU.S.DepartmentofAgr iculturecooperat ing .

SouthDakotaStateUniversityadherestoAA/EEOguidel ines inoffer ingeducat ional programsandser vices.

Thismater ia l wasfundedbyUSDA’sSupplemental Nutr i t ionAssistanceProgram(SNAP).

Publication:04-5011-2013

Cantaloupe Cooler

Directions:

1. Cutmeloninhalf.Scoopoutseeds,removerindanddiscard.

2. Cutmeloninto1-inchcubes.Useablender,foodprocessor,orhandmixertoblendthemeloncubeswith½cuporangejuiceuntilsmooth.

3. Pourmixtureintopitcherandstirintheremainingorangejuiceandthesweetener.

4. Stiruntilsweetenerisdissolved.

5. Pourintoglassesfilledwithcrushedice.

Yields8servings.

NutritionFactsperServing:Calories50;Fat0g;Cholesterol0mg;Sodium10mg;Carbohydrates13g;Fiber1g;Sugars5g;(Calculatedusingartificialsweetener)

Sources:http://urbanext.illinois.edu/veggies/muskmelon.cfmhttp://www.ag.ndsu.edu/foodwise/recipes/fruit/cantaloupe-cooler/files/cantaloupe-cooler.pdf

Ingredients:

• 1ripecantaloupe

• 2½cupscoldorangejuice

• 1tablespoonsugarorartificialsweetener(SplendaorEqual)

• Crushedice

Cantaloupe

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA’s Supplemental Nutr i t ion Assistance Program (SNAP).

Cantaloupe

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA’s Supplemental Nutr i t ion Assistance Program (SNAP).

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA's Supplemental Nutr i t ion Assistance Program (SNAP).

Publication: 04-5011-2013

C A N TA L O U P E

Cantaloupe CoolerIngredients 24 samples 32 samples 48 samples

Samples: 1/4 cup serving

CantaloupeOrange juice, coldArtificial sweetener (Splenda, Equal, etc.)Crushed ice

1 small cantaloupe1 ½ cups

2 teaspoonsCrushed ice

1 cantaloupe2 cups

1 TablespoonCrushed ice

1 ½ cantaloupes3 cups

1 1/2 TablespoonsCrushed ice

Directions:1. Prepare 24 or 32 samples in one batch in the blender. For 48 samples, prepare 24 sample size twice.2. Cut melon in half. Scoop out seeds, remove rind and discard.3. Cut melon into 1-inch cubes.4. Use a blender, food processor, or hand mixer to blend the melon cubes with ½ cup orange juice until smooth.5. Pour mixture into sealable container and stir in the remaining orange juice and sweetener.6. Stir until sweetener is dissolved.7. Transport in a covered container in a cooler along with the crushed ice. Keep chilled.8. Pour into sampling cups filled with crushed ice.

Materials needed:• Table/tablecloth• Garbage can/paper bag• Paper towels/wet wipes/plastic

gloves• Ingredients used in the recipe

• Paper plates or cups, plastic forks or spoons

• Spoon, fork, spatula for serving• Recipe video (optional) http://igrow.

org/m/article/pick-it-try-it-like-it/

• Pick it! Try it! Like it! produce sign as table tent

• Pick it! Try it! Like it! flyer or recipe card

• Food allergy sign on table

Notes:• Prepare Cantaloupe Cooler. Keep chilled. Samples may be placed on a cake pan frozen with a layer of ice.• Wear hair tied or clipped back. Wear plastic gloves when serving food.• Place only a few samples at a time on small paper plates. Ask parent’s permission before children may sample.• Ask them if they use cantaloupe often in their meals. Ask them if they could use this recipe.• Point out that this recipe is a way to use cantaloupe that are slightly soft but still good.

Sampling Display Instructions