Trevor Suslow, Extension research specialist in food safety at UC Davis, agrees with Patricio that cantaloupes are safe to eat as long as some basic food-safety safeguards are taken — as is true with any fresh produce.
Are cantaloupe safe to eat?
Simply cube, scoop, or slice it for a snack or healthy dessert. Add it to a salad. Sprinkle pieces of cantaloupe into any salad for a sweet touch. In fruit salads, it mixes well with berries, mangos, and avocados.
When should you not eat cantaloupe?
If the aroma isn’t sweet and pleasant, but rather sour or pungent, throw it out. Are cut up and sit in storage for too long or are moldy. If your cantaloupe half sits in the fridge for like a week, it has to go. Same thing if you can see any signs of mold in the container or bag.
Can cantaloupe be eaten raw?
Cantaloupes and other summer melons are almost always eaten raw. Cantaloupe also can be grilled. Watch a video for tips about cutting cantaloupe and honeydew melons.
How does cantaloupe get Listeria?
Listeria is a bacteria commonly found in water and soil. Officials speculate that the cantaloupes were contaminated by irrigation water or a heavy rainstorm. The cantaloupe’s textured skin can trap and hold bacteria it picks up during growing, harvesting, packing, storage, transport, and distribution.
Is cantaloupe good for your liver?
Protective Liver Enzymes from Melons
Cucumis melo (where we get honeydew) directly replenishes essential liver protective enzymes like SOD, while at the same time stimulating glutathione peroxidase. This effectively targets lipid peroxidation and mitochondrial dysfunction in the liver and can protect against NAFLD.
Does cantaloupe carry salmonella?
Still, you should take food safety precautions when preparing any produce—especially cantaloupe, because its rough rind can trap salmonella and some other types of harmful bacteria, according to the FDA.
Should I refrigerate cantaloupe?
Melon: Melons, including watermelon, cantaloupe and honeydew, should be kept at room temperature until you cut into them to ensure they have the best flavor. Once they’ve been cut into, store them in the refrigerator and be sure to eat within four days.
Is cantaloupe good for arthritis?
The best known is beta carotene (found in foods like cantaloupe, sweet potatoes, pumpkin, carrots, kale, butternut squash, and spinach), but its sister carotenoid, beta-cryptoxanthin, may also reduce the risk of developing inflammation-related disorders, including rheumatoid arthritis.
Which is healthier watermelon or cantaloupe?
Cantaloupe has more immune system-boosting vitamin C than watermelon. It contains lutein and zeaxanthin, antioxidants that help to prevent macular degeneration, in which the retina deteriorates. It is rich in beta-carotene, which the body converts into vitamin A — good for eyesight and for the skin.
Is cantaloupe an anti-inflammatory?
Cantaloupe contains a wide variety of antioxidant and anti-inflammatory phytonutrients, including the carotenoids alpha-carotene, beta-carotene, lutein, beta-cryptoxanthin and zeaxanthin; the flavonoid luteolin; the organic acids ferulic and caffeic acid; and two cucurbitacins—cucurbitacin B and cucurbitacin E.
What are the benefits of eating cantaloupe?
Like most fruits, cantaloupe has high water content, at almost 90 percent. Eating cantaloupe helps you stay hydrated throughout the day, which is important for heart health.
Good hydration also supports:
- digestion.
- healthy kidneys.
- a healthy blood pressure.
What are the first signs of Listeria?
The symptoms vary with the infected person: Higher-risk people other than pregnant women: Symptoms can include fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions. Pregnant women: Pregnant women typically experience only fever, and other non-specific symptoms like chills and headache.
How do you prevent Listeria from cantaloupe?
To help prevent infection, the CDC recommends you do the following: Rinse fruits and vegetables thoroughly under running water before eating, cutting or cooking them. Scrub farm produce, such as melons and cucumbers, with a clean produce brush. Dry produce with a clean cloth or paper towel.
Does cantaloupe carry E coli?
While bacteria normally cannot grow on fruits or vegetables after they are picked due to a lack of moisture and nutrients, E. coli has been shown to multiply on the surface of cantaloupe and watermelon, according to an FDA article on fresh produce safety.
What are the side effects of eating cantaloupe?
If there is too much potassium to process at once, you can develop a condition known as hyperkalemia. Having too much potassium in your blood increases your risk of a heart attack. Eating too much cantaloupe may also be hard on your intestines and cause diarrhea, stomach cramps, and other digestive problems.
Does cantaloupe burn belly fat?
Cantaloupe doesn’t burn fat, but it can help you get leaner by reducing your energy intake. For example, you can use it as a substitute for bagels, chips, cookies and other snacks to cut back on carbs and stay full longer.
Can I eat cantaloupe everyday?
Most adults need to eat anywhere from one to two cups of fruit per day and cantaloupe is a stellar choice: not only is it chock full of water, antioxidants, vitamins, and minerals, says Amy Shapiro, RD, CDN, and founder of Real Nutrition, you don’t even need to be wary of the sugar found in fresh fruit.
Why are cantaloupes prone to Salmonella?
Cantaloupes are especially prone to contamination because of their unique rind. Its net-like pattern traps bacteria and makes the fruit harder to wash effectively. To prevent contracting any food-borne illness from melons, choose fruit that is firm, not bruised or damaged.
Should you refrigerate uncut cantaloupe?
Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.
How long does cantaloupe last in the refrigerator?
seven to 10 days
A whole, uncut cantaloupe or honeydew melon should last for seven to 10 days in the refrigerator. A whole, uncut watermelon is even sturdier: It should be good for two weeks.