Smooth, whitish rind and lime green to white flesh, some have orange flesh Sweetest of all melon varieties

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1 C A N TA L O U P E Choose those fruits with a sweet smell. If melon is not ripe when purchased, store at room temperature for 1-2 days. The cantaloupe should have a smooth, rounded stem scar and the blossom end (opposite of the stem scar) should yield slightly to pressure. 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. 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. Cantaloupe Netted fruit with a musky smell and orange flesh Commercial varieties are actually muskmelons, but called cantaloupes 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. Honeydew Melon Smooth, whitish rind and lime green to white flesh, some have orange flesh Sweetest of all melon varieties Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

2 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. Find recipes & videos at igrow.org Cantaloupe Cooler Ingredients 1 ripe cantaloupe 2 ½ cups cold orange juice 1 tablespoon sugar or artificial sweetener (Splenda or Equal) 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:

3 CANTALOUPE Choose those with a sweet smell and smooth, rounded stem scar. The blossom end (opposite of the stem scar) should yield slightly to pressure. Outer rind should have raised, well-developed netting with a yellow background. Some varieties retain green-colored backgrounds when ripe. Rind should be free of cuts or bruises. Usually used raw, sliced or in chunks. Add to fruit salads, fruit soups or salsa; serve as dessert with ice cream. If not ripe when purchased, store at room temperature for 1-2 days. When ripe, fruit will keep in the refrigerator for about 5 days. Scrub with vegetable brush before cutting. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Cantaloupe Cooler Ingredients: 1 ripe cantaloupe 2 ½ cups cold orange juice 1 tablespoon sugar or artificial sweetener (Splenda or Equal) 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:

5 Cantaloupe South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Cantaloupe South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

7 Cantaloupe Cooler CANTALOUPE Ingredients 24 samples 32 samples 48 samples Samples: 1/4 cup serving Cantaloupe Orange juice, cold Artificial sweetener (Splenda, Equal, etc.) 1 small cantaloupe 1 ½ cups 2 teaspoons 1 cantaloupe 2 cups 1 Tablespoon 1 ½ cantaloupes 3 cups 1 1/2 Tablespoons 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: Sampling Display Instructions 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) 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. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: