Saturday, June 18, 2011

Fruit Profile: Tuscan Cantaloupe!

You may have come across the Tuscan Cantaloupe at your last visit to the local supermarket, specialty store, or farmers' market.  These melons are a bit smaller than the traditional cantaloupe yet full of flavor and full of beneficial nutrients.   

Tuscan Cantaloupes are an excellent source of vitamin A and vitamin C.  They are also high in  folate, and lycopene (a beneficial antioxidant).

Tuscan cantaloupe will keep up to 2 weeks, refrigerated.

How To Choose One:
The Tuscan Cantaloupe's exterior grooves and ridge change color from a dark green to a golden-cream color as they ripen. Choose melons that are heavy for their size, which means they have a small cavity and more fruit.

Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer cantaloupe flavor. 


For 1 Cup of Cantaloupe:

 

Recipe Ideas with Tuscan Cantaloupe:

Blend diced cantaloupe with water, sugar, & lime juice, then strain, top with seltzer and serve over ice.
Wrap slices of cantaloupe with prosciutto, drizzle with olive oil & balsamic vinegar and serve as an appetizer.
Combine diced cantaloupe with arugula, chopped figs, & cooked Israeli Couscous or Trader Joe’s Harvest Grains.  Mix with rice wine vinegar and lime juice for a side salad.


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