Super source
Sugars
7.63 g · 15% DV target
A fragrant, netted-rind melon with succulent orange flesh, cantaloupe serves as a hydrating culinary staple that bridges the gap between refreshing summer snacks and nutrient-dense botanical fruits.
Cantaloupe is a significant source of hydration due to its high water content and provides essential vitamins, minerals, and dietary fiber .25
While high consumption of whole fruits is well-established as a way to reduce the risk of hypertension and cardiovascular disease, some meta-analyses have noted that cantaloupe specifically may show a weaker or more complex association with blood pressure compared to fruits like apples or pears .13
The seeds of the cantaloupe, often discarded as residue, are notably high in protein and lipids (fats), leading researchers to investigate them as a potential sustainable source of functional food .5
Early research indicates that agricultural techniques, such as the application of specific foliar sprays, may be used to increase the fruit's sugar content and antioxidant activity .2
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
7.63 g · 15% DV target
153 μg · 17% DV target
26.3 mg · 29% DV target
Seasonality has not been estimated for this ingredient yet.
Keep at room temperature until the blossom end yields to gentle pressure.
Once cut, store in an airtight container to prevent odor absorption.
Melons generally have low CO2 emissions, though water intensity can be high in arid regions.
The European cantaloupe is named after the Italian papal village of Cantalupo, where seeds brought from Armenia were first planted in the 1700s.