Cantaloupe sprouts, stems, leaves, flowers, fruit, and seeds are edible.

This melon has sweet orange flesh and makes a great summertime treat. It can be eaten at breakfast, added to fruit salads. or cut into cubes for a snack. It's fun to eat it on the rind. Seeds can be roasted for a healthy snack full of fiber. 

Features.

Hale's Best Jumbo Cantaloupe is best eaten fresh. The melons are ready to harvest when the rind changes color from green or grey to yellow. Harvest when the stem pulls easily and cleanly from the fruit. If the stem has to be removed forcibly from the melon, it is not fully mature. In addition, mature melons have a distinct, musky aroma and the end opposite the stem should be slightly soft. One common way to preserve cantaloupe is by freezing. Cut it into large cubes and store the fruit in a sealed container in the freezer. 

Benefits. 

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. When you’re hydrated, your heart doesn’t have to work as hard to pump blood. Good hydration also supports digestion and healthy kidneys.

Cantaloupe is full of beta-carotene and comparable to the amount in carrots. Beta-carotene is a type of carotenoid pigment that gives this melon its bright orange color. Once eaten, beta-carotene is converted into vitamin A and acts as a powerful antioxidant to help fight free radicals that attack cells in your body.

Cantaloupe is an excellent source of folic acid, potassium, vitamin C, and dietary fiber.

Indoor Starting

As they require a long growing season, melons are best started indoors approximately 3 weeks prior to the last frost of the season. Sow seeds ½" deep in flats or small pots, sowing 3 seeds per pot. Keep medium moist while awaiting germination. Additionally, melon seeds will show better germination rates with heat. Keep the soil between 80-90 degrees, using a heat mat if necessary.

Once seeds start to germinate, lower soil temp slightly to the mid 70s, for 1-2 weeks, also decreasing water. Thin to one plant per cell or pot. Once the first set of true leaves has developed, reduce waterings once more, but do not allow plant to become desiccated.

Harden plant by gradually exposing to outdoor conditions. Transplant to permanent site in late spring after the last frost has passed. If possible, transplant on an overcast day to minimize wilting and create a more amenable environment for your young plant.

Outdoor Starting
If you have long, hot growing seasons, melons can direct-seed into garden. To ensure ripening in areas with shorter growing seasons and cooler weather, choose fast-maturing varieties, start plants inside, use black or IRT plastic mulch to warm soil and use fabric row covers to protect plants.

Direct-seed 1 to 2 weeks after average last frost when soil is 70 F or warmer. Plant ½ inch deep, 6 seeds per hill, hills 4 to 6 feet apart; or 1 foot apart in rows 5 feet apart. Can plant at closer spacings if trellised. Thin to 2 to 3 plants per hill.

Melons are very fragile to frost and light freezes; and require both warm days and nights to produce fruit. While they are very thirsty plants, some gardeners prefer to stop providing water during the last week before fruits are ripened to prevent bland fruit. Since melons like consistently warm conditions, frost covers will help for earlier crops and better yields, especially in cooler climates. Frost covers, when used immediately after planting, will also help protect against cucumber beetles. To prevent diseases, keep melons off the ground and let them grow vertically on the Staking System instead. Once fruit begins growing, provide a sling under heavy melons to help support and distribute weight so they do not drop off the trellis. While best enjoyed fresh, pieces of fruit may be frozen so they can be blended into smoothies at a later time.

COMMON PESTS: Aphids, Cabbage White, Cabbage Looper, Armyworm, Thrips

SUSCEPTIBLE TO: Fusarium Wilt