Crazy for Cantaloupe

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First a few notes about picking and storing. Like all of our produce, our internal quality inspector (his name is Gerry) has looked through the entire shipment and picked the ones that meet our large spec size and required sweetness called Brix, so feel free to shop blindfolded. If you aspire to be like Gerry, here is what to look for, choose cantaloupes that are heavy for their size and have a fresh fragrance. The netting on their skin should be thick and well raised. Perfectly ripe melons will have light gold color between the netting. Avoid any with soft spots. When you get them home, keep less ripe cantaloupe at room temperature, but you will want to refrigerate those that are ripe or get right to cutting them up.

Now that you are ready to eat, here are a few of our favorite recipes, that run the gamut from mixing sweet and savory together in a summer salad, as part of a refreshing Prosecco cocktail, getting jammy, and of course there is always the classic melon and prosciutto pairing.
Savory Shaved Cantaloupe Salad
Cantaloupe Jam with Vanilla
Prosciutto, Melon, and Balsamic Vinegar Bruschetta
Black Pepper and Honey-Marinated Cantaloupe with Basil
Cantaloupe and Cucumber Salad
Melon And Lemon Verbena With Prosecco
Cantaloupe, Lime, and Chili Soup