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In a more recent archeological site discovered in 1973, a perfectly preserved female body was found in the province of Hunan in a nested coffin that was buried sixty feet deep. Melon seeds were found in her esophagus, stomach, and intestines. The woman was identified as the wife of the Marquis of Tai during the Han dynasty, pinpointing the date at about 125 BCE. In the first century CE, Pliny, The Elder, a Roman naturalist and writer, wrote about a plant called melopepo that grows on a vine that does not hang like the cucumber, but rather lies on the ground. He describes its fruit as spherical and yellowish and even notes that it detaches easily from the stem--all qualities that describe the cantaloupe. At the foot of Mt. Vesuvius in ancient Sicily a wall painting depicting melons cut in half was discovered in the city Herculaneum. This city, close to Pompeii, was buried in a volcanic eruption in 79 CE but many treasures were found practically unharmed. You can improve the eating quality of a firm, uncut cantaloupe by leaving it at room temperature for two to four days; the fruit will not become sweeter, but it will turn softer and juicier. If during that time the cantaloupe has not reached its peak ripeness, it was picked immature and will not be worth eating.

Once ripened (or cut), cantaloupe should be refrigerated and used within about two days. Enclose cut pieces in plastic bags to protect other produce in the refrigerator from the ethylene gas that the melons give off. Ripe cantaloupe is also very fragrant, and the aroma of a cut melon can penetrate other foods.Galen, a second century Greek physician, discusses the medical benefits of melons in his writings. About the third century CE, the Romans were importing their melons from Armenia. These were not the large, weighty melons we know today, rather they were about the size of oranges. Some people were also growing the melons, since there were Roman manuals that gave specific directions on their cultivation. antaloupe once ripe will sing to you. The aroma is so inviting it's impossible to resist. You have to be patient to hear the song, but it's well worth it. Eat with a thin slice of prosciutto or add a squeeze or lime or lemon or a sprinkle of ginger, candied ginger, or salt. A good melon should be bought when it is ripe. They are often picked when still unripe to prevent damage during shipping. If a melon makes a hollow sound when tapped with the palm of the hand it is likely to be ripe. A melon should be heavy for its size and should not have any soft spots or bruises. The fruit should smell fragrant and sweet though a very strong odour may indicate that it is overripe. A firm cantaloupe will become juicy and ripe in a few days if left at room temperature. Once it is ripe it should be wrapped and placed in the refrigerator. Wrapping it ensures that the ethylene gas produced does not affect the other food placed in the refrigerator. Cut melon should also be wrapped or placed in a sealed container. If it is left at room temperature for more than two hours it should not be consumed. Apicius, Ancient Rome's first cookbook author, included melons in his Imperial cuisine. These were eaten raw, while gourds, also considered melons, were cooked. Charlemagne was one who appreciated new fruits and vegetables and continually added new cultivars to his garden. About 800 CE, melons were a new addition to his royal gardens. He probably discovered them in Spain where they were planted a century before by the Moors.