Editing Cantaloupe (section)

==Uses==
===Culinary===

Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in [[prosciutto]] are a familiar [[antipasto]]. The seeds are edible and may be dried for use as a snack.

Because the surface of a cantaloupe can contain harmful bacteria—in particular, ''[[Salmonella]]''<ref>{{cite journal |last1=Munnoch |first1=S. A. |last2=Ward |first2=K. |last3=Sheridan |first3=S. |last4=Fitzsimmons |first4=G. J. |last5=Shadbolt |first5=C. T. |last6=Piispanen |first6=J. P. |last7=Wang |first7=Q. |last8=Ward |first8=T. J. |last9=Worgan |first9=T. L. M. |last10=Oxenford |first10=C. |last11=Musto |first11=J. A. |last12=McAnulty |first12=J. |last13=Durrheim |first13=D. N. |title=A multi-state outbreak of Salmonella Saintpaul in Australia associated with cantaloupe consumption |journal=Epidemiology and Infection |volume=137 |issue=3 |pages=367–74 |year=2009 |pmid=18559128 |doi=10.1017/S0950268808000861 |hdl=1959.13/39126 |s2cid=206280340 |hdl-access=free }}</ref>—it is recommended that a melon be washed and scrubbed thoroughly before cutting and consumption to prevent risk of ''Salmonella'' or other bacterial pathogens.<ref>{{cite web|url=http://chfs.ky.gov/news/Salmonella2012.htm |title=Kentucky: Cabinet for Health and Family Services – Salmonella2012 |access-date=18 August 2012 |quote=In general, the FDA recommends thoroughly washing and scrubbing the rinds of all cantaloupes and melons prior to cutting and slicing, and to keep sliced melons refrigerated prior to eating. |url-status=dead |archive-url=https://web.archive.org/web/20141224014318/http://chfs.ky.gov/news/Salmonella2012.htm |archive-date=24 December 2014 }}</ref>

A moldy cantaloupe in a [[Peoria, Illinois]], market in 1943 was found to contain the highest yielding strain of mold for [[penicillin]] production, after a worldwide search.<ref>{{cite web | url = http://inventors.about.com/od/pstartinventions/a/Penicillin.htm | archive-url = https://archive.today/20110615173141/http://inventors.about.com/od/pstartinventions/a/Penicillin.htm | url-status = dead | archive-date = 15 June 2011 | first = Mary | last = Bellis | title = The History of Penicillin: Alexander Fleming, John Sheehan, Andrew J Moyer | date = 30 June 2017 | work = ThoughtCo | access-date = 9 July 2018 }}</ref><ref>{{cite web |url=https://www.ars.usda.gov/oc/timeline/penicillin/ |date=14 February 2018 |publisher=United States Department of Agriculture Agricultural Research Service |quote=Then the Peoria researchers made yet another breakthrough. Searching for a superior strain of Penicillium, they found it on a moldy cantaloupe in a Peoria garbage can. When the new strain was made available to drug companies, production skyrocketed. |title=Penicillin Timeline}}</ref>

===Nutrition===

Raw cantaloupe is 90% water, 8% [[carbohydrates]], 0.8% [[protein]] and 0.2% fat (table). In a reference amount of {{convert|100|g}}, raw cantaloupe supplies {{convert|34|kcal|kJ|abbr=on|order=flip}} of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]] (29% DV) and a moderate source of [[vitamin C]] (13% DV).  Other [[micronutrient]]s are in negligible amounts (less than 10% DV) (table).