Sierra Acai Company
Sierra Acai Company
Open 7 Days a Week
MonaVie Independent Distributor
Distributor Training
Shop Online
Enroll Now
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
Friends
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
14-September-2008 18:38:42 - Cantaloupe For other uses, see Cantaloupe disambiguation. Cantaloupe Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Cucurbitales Family: Cucurbitaceae Genus: Cucumis Species: C. melo Subspecies: C. m. cantalupensis C. m. reticulatus Trinomial name Cucumis melo cantalupensis Cucumis melo reticulatus Naudin. Cantaloupe also cantaloup refers to two varieties of muskmelon Cucumis melo 1, which is a species in the family Cucurbitaceae a family which includes nearly all melons and squashes. Cantaloupes are typically 15-25 cm in length and are somewhat oblong, though not as oblong as watermelons. Like all melons, cantaloupes grow best in sandy, well-aerated, well-watered soil that is free of encroaching weeds. Contents 1 Cantaloupes by region 1.1 The European Cantaloupe 1.2 The North American cantaloupe 2 Origin 3 Production and use 4 Food chemistry 5 Varieties 6 References 7 External links 8 Footnotes Cantaloupes by region The European Cantaloupe The European cantaloupe is Cucumis melo cantalupensis. Its lightly-ribbed, pale green skin looks quite different from the North American cantaloupe. The North American cantaloupe Macro photo of the skin of a North American cantaloupe. Macro photo of the skin of a North American cantaloupe. The North American cantaloupe, common in the United States and in some parts of Canada, is Cucumis melo reticulatus or sometimes C. melo melo var. cantalupensis, a different member of the same muskmelon species. It is named reticulatus due to its net-like or reticulated skin covering. In Australia and New Zealand, it is called rockmelon due to the rock-like appearance of the skin of the fruit. It is called a spanspek or sweet melon in South Africa, where it is harvested during the summer months October through February. It is a round melon with firm, orange, moderately-sweet flesh and a thin reticulated light-brown rind. Varieties with redder and yellower flesh exist but are not common, and they are not considered as flavorsome as the more common variety. Origin The cantaloupe originated in India and Africa.2 The cantaloupe was named after the comune Cantalupo in Sabina, in the Sabine Hills near Tivoli, Italy, a summer residence of the Pope. It was originally cultivated about the year 1700 from seeds brought from Armenia, part of the homeland of melons. The most widely enjoyed variety of European cantaloupe is the Charentais, cultivated almost exclusively in France. Pope Innocent XIII1721-1724 is said to have enjoyed sipping Port wine from a partially hollowed melon half as an apéritif. Cantaloupes were first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494. The W. Atlee Burpee Company developed and introduced the Netted Gem in 1881 from varieties then growing in North America.3 Production and use Cantaloupes on sale in Japan for 2800 yen each. Cantaloupes on sale in Japan for 2800 yen each. For commercial plantings, the United States Department of Agriculture recommends at least one hive of honeybees per acre 4,000 m² per hive for pollination. Good pollination is essential, not only for the number of fruits produced, but also for the sugar content of these fruits. A ripe cantaloupe will have a musky sweet smell at the stem end of the melon. An odorless melon is likely to be tasteless. 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 modern antipasto. Sanjeev Kapoor describes the charentais variety: the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or main course. These have smooth gray-green rinds and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room. Because the surface of a cantaloupe can contain harmful bacteria - in particular, salmonella 4 - it is always a good idea to wash a melon thoroughly before cutting and consumption. Optimum preparation procedures involve disinfection with a fine mist of ethanol on the outside of the fruit, but this is rarely carried out outside of professional facilities due to the relative non-availability to the average consumer of ethanol that is not mixed with methanol methylated spirits or traces of benzene laboratory grade 100% ethanol. A moldy cantaloupe in a Peoria, Illinois market in 1941 was found to contain the best and highest quality penicillin after a world-wide search.5 Cantaloupe can also be extracted to isolate an enzyme known as superoxide dismutase SOD, essential for maintaining strong antioxidant defenses in the human body. When paired with a wheat gliadin delivery system to protect it from other more destructive enzymes a complex known as glisodin, cantaloupe extract has clinically-proven benefits for a variety of health applications. Food chemistry February 2007 Cantaloupe melon Nutritional value per 100 g 3.5 oz Energy 10 kcal 30 kJ Carbohydrates 8.16 g - Sugars 7.86 g - Dietary fiber 0.9 g Fat 0.19 g Protein 0.84 g Water 90.15 g Alcohol 0 mg Caffeine 0 mg Vitamin A equiv. 169 μg 19% - β-carotene 2020 μg 19% Thiamin Vit. B1 0.041 mg 3% Riboflavin Vit. B2 0.019 mg 1% Niacin Vit. B3 0.734 mg 5% Pantothenic acid B5 0.105 mg 2% Vitamin B6 0.072 mg 6% Folate Vit. B9 21 μg 5% Vitamin B12 0.00 μg 0% Vitamin C 36.7 mg 61% Vitamin E 0.05 mg 0% Vitamin K 2.5 μg 2% Calcium 9 mg 1% Iron 0.21 mg 2% Magnesium 12 mg 3% Phosphorus 15 mg 2% Zinc 0.18 mg 2% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Cantaloupe are a source of polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. These chemicals are known to up regulate the formation of nitric oxide, a key chemical in promoting health of the endothelium and prevention of heart attacks.It is good for the liver. Cantaloupes also are an excellent source of vitamin C and beta carotene. Varieties Anaconda Ananas pineapple Archer F1 Athena Charentais Charon Cruiser F1 Eastern French Western Western muskmelon Sensation Sidewinder improved Tuscan Viper WSC-04-13 WSC-04-14 Yubari References Cucumis melo cantelupensis TSN 22362. Integrated Taxonomic Information System. Retrieved on September 3, 2002. Ensminger, Audrey H 1995. The Concise Encyclopedia of Foods Nutrition. CRC Press: ISBN 0849344557. http://www.experiencefestival.com/a/Cantaloupe_-_Origin/id/622381 External links Nutritional and Historical Information MSNBC Article on Farming of Hybridization That Mentions Cantaloupes Sorting Cucumis names - Multilingual multiscript plant name database Footnotes ^ cantaloupe at m-w.com ^ Ensminger: 159 ^ Cantaloupe: Encyclopedia II - Cantaloupe - Origin ^ Australian Govt Health Warning, October 2006 ^ History of Penicillin - Alexander Fleming - John Sheehan - Andrew Moyer Retrieved from http://en..org/wiki/Cantaloupe Categories: MelonsHidden category: Articles needing additional references from February 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Bahasa Melayu Deutsch Español Esperanto Français Bahasa Indonesia 日本語 Português Svenska This page was last modified on 13 September 2008, at 16:54
39 Reasons to Drink Acai Juice Every Day
What is MonaVie - Watch the 8-minute video
Discovering MonaVie Video
The Power of You Video
Effects of MonaVie Active on Antioxidant Capacity in Humans
Log into your Wholesale MonaVie Account
So many of us do not eat a balanced diet, get enough sleep, have too much stress, or are impacted with toxins and pollutants. Drinking 2 ounces of MonaVie twice a day will help your body detoxify as well as build your immune system. Its the smartest thing you can do for yourself, so start today. Buying MonaVie through our company guarantees you support 7 days a week and, if you would like to share MonaVie with your family and friends we will guide you from start to finish.
1. Click on Enroll Now (30 - 55% off retail price)
2. Pay $39 for your Wholesale ID number.
3. NO minimum order required.
4. MonaVie is delivered to your door in 3 to 5 days.