Kentucky Proud cantaloupe...

Nothing else is close.

Kentucky Proud cantaloupe is available from mid-July through the first part of September.  (USDA photo by Scott Bauer.)

Selecting Kentucky Proud cantaloupes

Choose cantaloupes that have a characteristic aromatic smell, a smooth, rounded stem scar, yield slightly to pressure on the blossom end (opposite of the stem scar), and have a yellow background under raised well-developed netting. Some new varieties retain a green-colored background when ripe. Melons should be free of cuts, bruises, or other defects. If one side of the melon looks blemished, it is probably the “ground spot,” the point where the melon rested against the ground. The melon flesh inside the ground
spot may look different and be less mature than the remainder of the melon, but the whole melon is fine to eat.   If the melon is not ripe when purchased, store at room temperature for one to two days.

Keeping Kentucky Proud cantaloupes fresh

If possible, place cantaloupe in the refrigerator crisper, where the humidity tends to be higher.   When purchased from a grocery or supermarket, melons will keep in the refrigerator for about 5 days, depending upon the initial degree of ripeness—the riper they are, the shorter their keeping time.

A refreshing Kentucky Proud treat...cantaloupe sorbet.

 

You'll need:

3 cups cubed, seeded Kentucky Proud cantaloupe

2 tablespoons lemon juice

1/2 cup sugar

1 envelope unflavored gelatin

1/2 cup water.

 

Place melon, about a half at a time, in a food processor or blender. Whirl until smooth and liquid. Pour into a medium sized bowl and stir in lemon juice. Mix sugar and gelatin in a small saucepan; stir in water. Heat slowly, stirring constantly, until the gelatin dissolves. Cool slightly; stir into melon mixture. Pour into a 9 X 9 X 2 inch cake pan. Freeze about 1-1/2 hours until firm around edges. Spoon into a large bowl; beat until smooth. Return to pan and freeze until firm.

Yields 4 servings.

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