What is interesting about your normal cantaloupe is that it really isn’t a cantaloupe at all. The fruit that we call the cantaloupe is, in actuality, is really a muskmelon. Muskmelons have been masquerading as cantaloupes in the United States for many years. Most of the cantaloupes available today are hybrids of muskmelons; true cantaloupes and have qualities that reflect both.

The true cantaloupe is a different species of melon that is mostly grown in France and rarely found in the United States. It derives its name from the Italian papal village of Cantalup where it was first cultivated around 1700 A.D. From hereon, we will still use the term "cantaloupe" when referring to the muskmelon.

True cantaloupes are not netted, have deep grooves, a hard warty rind, and orange or green flesh. These are grown only in Europe where the population easily makes the distinction between muskmelons and cantaloupes. Muskmelons that most Americans call cantaloupes have a distinct netted or webbed rind.

Cantaloupes are members of the Curcurbit (Curcurbitaceae) family that includes watermelons, squashes, pumpkins, gourds, and cucumbers. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. Like many of its relatives, the cantaloupe grows on the ground on a trailing vine. It is round or oval in shape and usually has a ribless rind. So what’s the difference between melons and squashes? It’s the way that they’re used. Squashes are considered vegetables, while melons are known as fruits with sweet and juicy flavor.

The curcurbit family members can readily cross-pollinate with other varieties of that same family, so farmers are careful to keep them apart. To explain, if you have planted two varieties of cucumbers close together, bees may carry pollen from one to the other. You won't see anything unique in that planting season. However, if you save the seeds from those plants and plant them the following year, you may discover a strange looking cucumber or two.

Cantaloupes, called vine crops, thrive in hot and even humid regions. Since they are heat loving, you can imagine they are very frost sensitive. Most melons are annuals, though a few are perennials. Botanically, the melon family is a pepo, a more European term, with many variations on a theme. Our familiar cantaloupe, or muskmelon, was developed by W. Altee Burpee Company in 1881. Because of its very netted rind, the cantaloupe earned the variety name of Netted Gem. Today, California grows 70% of the U.S. muskmelon crop, with Texas and Arizona second and third in production. Pollination by bees is a must for fruit to set. Most melon growers will have one or two honeybee hives per acre next to melon fields for ideal melon production.

Harvesting of cantaloupes is mostly done by hand beginning in May. Nature has created the perfect built-in system of determining when the melons are just ripe for picking. When the sugar content reaches its peak, a buffer layer develops between the stem and the melon, forming a shield that prevents more nutrients from entering the melon. Only those that separate easily from the vine with light pressure are considered mature. The peak season is June through August.

Melon Varieties

Cucumis melo var inodoras referred to as Winter Melons, are those that mature in late summer. These include casaba, crenshaw, Christmas, canary and honeydew melons.

Honeydew: Smooth, creamy white rind with a pubescence (a soft, invisible, downy texture that disappears when ready to eat), light green flesh, juicy, sweet. Newer varieties include orange fleshed honeydews. 5 to 7 lbs.

Casaba: Matures late summer. The skin is corrugated and pale to bright yellow or greenish yellow, not netted or ribbed. Flesh is white or cream colored, sweet, considered spicy, and very juicy. 7 to 8 lbs.

Crenshaw: Late summer maturing. Has elongated shape, rough skin, corrugated with yellow and green mottled coloring. Flesh is pale pinkish orange, sweet distinctive flavor. Large 7 to 10 lbs.

Canary: Late summer maturing. Oval shape similar to crenshaw , bright yellow corrugated rind. Flesh is pale green to white with pale orange seed cavity, mild and delicately sweet. 6 to 7 lbs.

Santa Claus or Christmas: Elongated shape similar to canary but with mottled green and yellow rind and green flesh. Its name is derived from its long keeping qualities. 6 to 7 lbs.

Charentais: Small European melon also known as Chaca, French or Italian melon. Slightly elongated. Can be smooth or slightly netted, gray or gray-blue rind with dark green furrows. Flesh is deep orange, firm and sweet.1 1/2 to 2 lbs.

Persian: Late summer maturing. Similar to cantaloupe but with a more rounded shape. Dark green rind with slight tan cracks and sparse netting. Flesh is orange-pink, sweet and firm. 5 to 6 lbs.

Ogen: Netted rind turns golden yellow when fully mature. Very fragrant with sweet flesh. Small, 3 to 5 lbs.

Galia: Netted rind like cantaloupes, green flesh similar to honeydew.

This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium.
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