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In most cases the source of contamination cannot be determined; however, bacteria present on the melon rind at the time of purchase or harvest from a home garden can transfer to the edible flesh when the melon is cut. It is important to follow the washing instructions below before preparation. Storing cut melons at room temperature or other warm conditions such as in a hot car or at a picnic can lead to rapid growth of harmful bacteria on the flesh. Foodborne illnesses associated with melons have also occured when dirty utensils or cutting boards (especially those used to handle raw meats) have been used to prepare melons. For this reason it is important to wash hands before and after preparing melons and always use clean equipment, utensils, and cutting surfaces. Cantaloupes should be washed just before preparing and eating. It is best not to wash cantaloupes before storage; this helps ensure a longer shelf life for the uncut fruit.

The spaces within the netted rind on the cantaloupe acts as protection for bacteria, often making bacteria difficult to remove. Most bacteria can be removed by scrubbing the whole melon with a clean vegetable brush under clean running water. After washing, blot the melon with clean paper towels to remove excess water. Place on a clean surface, and cut off the stem end about three-quater to 1-inch from the end. Cutting within a kitchen sink is not recommended. Place the melon on a clean cutting board, plate, or other surface with the cut end facing down. With a clean knife, cut the melone from the blossom end to the stem end. Wash the knife with clean running water and set aside. Gently scrape out the seeds with a clean spoon. COntinue to cut into slices or as desired. Always peel, cover and refrigerate cut cantaloupe. Refrigeration inhibits the growth of bacteria. Cut ripe, firm cantaloupe into chunks or balls and flash freeze (lay onto a pan in one layer and freeze solid. Put into bags or containers. Note that if the cantaloupe is too ripe, it could get mushy but if it is not ripe enough, it could get too hard! Just the right stage of ripeness is important when freezing cantaloupe. To freeze cantaloupe in balls, slices or cubes, use only firm, ripe fruit. Cut the melon in half, remove any seeds and cut out the fruit from the rind. Place melon directly in containers, label, date and freeze. If you want the melon to keep it's shape, place the pieces on a cookie sheet and freeze overnight. The next morning, transfer the frozen fruit to plastic freezer bags or containers. Return to the freezer and use as needed. The frozen melon should keep up to a year in the freezer.
A unique way to eat is cantaloupe is to grill it first. Cut it into wedges, lay carefully on the grill just long enough for the grill to "mark it" and it will soften up and caramelize the natural sugar. Serve with vanilla ice cream for a real treat.

Cantaloupe Soup
Ingredients:

3 cups diced cantaloupe

3/4 cup orange juice

1/4 cup lemon juice

2 teaspoons chopped candied ginger

1/2 cup soy milk, half and half or whole milk
In a food processor or blender, combine 2 cups of cantaloupe, orange juice, lemon juice and ginger. Process until smooth. Transfer to a bowl and stir in milk and remaining cup of cantaloupe, diced small. Serve chilled, garnished with slivers of candied ginger, if desired. Note: I like the vanilla soymilk.