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That variety of melon acquired its name from the city of Kasaba, in Turkey, where it was also cultivated. On France's 1881 official records, the Netted Gem, our familiar cantaloupe, was first exported to the United States. It wasn't until 1895 that commercial production of the cantaloupe actually began, surprisingly, in the state of Colorado. We can also thank the French for the bringing us the honeydew melon about 1900, a variety they called White Antibes winter melon. The French had much to say about melons. One poet said, "There are three things which cannot support mediocrity, poetry, wine, and melons." Claude Mermet, a French writer of the 1600's expressed an expectation of mediocrity in melons when considering them as friends. He wrote, "fifty had to be tried to find a single good one." When Mermet's thoughts were translated into English, it became a rhyming jingle: Another French writer, Brillat-Savarin, took offense at that little poem, defending melons by expressing that good ones were the rule, bad ones the exception. He did explain that melons must be eaten at the exact moment when they had attained "the perfection which is their destiny." Today, cantaloupes grown in California come from one of two regions: the Imperial Valley and the San Joaquin Valley.

In the Imperial Valley, a more desert-like area, the melons are planted in December through March. In the San Joaquin Valley, in Central California, plantings begin in February and continue through July. Between these two areas, local cantaloupes are available from May through October. Cantaloupes are planted in February and can be grown in 60 degrees, yet the optimal temperature is 85 to 90 degrees. Pollination of the plant depends on bees, thus conditions such as rain, wind, cold, and cloudiness which are unfavorable for bees can decrease the crop yield. The melons are harvested by hand when the fruit will cleanly separate from the vine sometime in June through October. Harvest occurs 8 to 10 times every 10 to 14 days and the melons are separated by size to be shipped in boxes. Immediately after harvest the fruits needs to be cooled to maximize post harvest life. This is done by pressure cooling, which allows for storage up to 2 weeks at 34 degrees to 40 degrees. When shopping for a cantaloupe one should consider the following, the shape, the color, and the stem end. First, the melon should have a spherical and uniform appearance without bruises and indentations. Second, when ripe it should have a khaki colored skin, not green. Finally, there should be a smooth stem end without any signs of any tear. This indicates that the melon was not harvested too early. Once cantaloupes are harvested it cannot further produce sugar. Therefore, leaving the melon on the counter at room temperature will not make the melon sweeter, but it will turn softer and juicier. However, do not leave the cantaloupe at room temperature for more than 4 days. Once ripe or cut, the melon should be refrigerated and consumed within 2 days. Nutrients per 1 cup of raw cantaloupe:
Calories: 56, Fat: 0, Carbohydrate: 13g, Protein: 1.0g, Fiber: 1.0g, Sodium: 14mg, Potassium: 494mg, Vitamin C: 68mg, Vitamin A: 515 RE or 5158 IU, Water: 144g Cantaloupes are grown in close contact with the ground, which may occasionally introduce bacterial contamination from soil, water, and animals. Contamination from human contact may arise during or after harvest. Eating cut cantaloupe has been linked to foodborne illnesses caused by Salmonella or Escherichia coli 0157:H7.