Cantaloupe
A fully mature cantaloupe should have a light tan netted skin over a deep, dark green surface. Melons can be partially segmented or exhibit a consistent netted skin depending upon variety. The flesh is bright orange with minimal greening along the last ¼” of flesh nearest to the outside. Seed cavity should be moist and juicy.

Storage
» Store immediately in the coldest part of the walk-in cooler. Cantaloupes are very susceptible to damage from the heat of the kitchen. Temperature fluctuations will accelerate mold growth
» Store exposed product away from drafts from the cooler fan. Always keep melons in a cold, protected environment.
» Cantaloupes are ethylene producers. Store away from vegetables that are ethylene sensitive.
» Do not stack product on top of the cases or cause the melons to be crushed.
» Remove any melons with damage or that begin to mold immediately.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Avoid dropping the case or rough handling.
» Cantaloupes have an expected shelf life of 4-6 days. Plan to rotate frequently to maintain maximum quality.
» Avoid placing cantaloupes on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Try to use the entire melon in the preparation process. Refrain from storing partially used melons.
» Always use sanitized, sharp knives to prep.
» Store prepared product in refridgerator.