Planning your menu based on seasonally available produce is one of the best ways to assure variety in your year-round diet while enjoying the highest quality fruits and vegetables.  Summer fruits, especially, are best had in season, though imported varieties may be available throughout the year.  Fruit purchased in the dead of winter, however, is usually more expensive and far less delicious.

This is particularly true of one summer’s most popular offerings, cantaloupe. Cantaloupes belong to a family of melons known as musk melons, and originated in Persia.  However, most cantaloupes available to American consumers today come from Arizona, Texas, and California.  July and August are the best times to enjoy this sweet snack.  A perfectly ripened cantaloupe can be as decadent a dessert as any, and is also a health-conscious choice for almost any diet.  A serving of cantaloupe contains 100% of the recommend daily intake of vitamin A, and is an excellent source of B-complex vitamins and fiber, but has only 50 calories.

To choose your cantaloupe for maximum ripeness and taste, look for a khaki colored rind, and a melon that has a somewhat hollow sound when lightly tapped.  For the juiciest melon, allow it to set at room temperature for a day or two before cutting.