Fruit

Rind

Rind of Cantaloupe is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of cantaloupe: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Rest after high heat so juices redistribute before carving or plating.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartRindVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 60.6

Amount per 100 g

Total Fat 0.86 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.06 mg
Salt 0.01 g
Total Carbohydrate 12.7 g
Dietary Fibre 1.98 g
Total Sugars 10.4 g
Complex / starch 1.02 g
Protein 0.57 g
Water 88.8 g

Detailed nutrients

Energy 60.6 kcal
Water 88.8 g
Carbohydrates 12.7 g
- Sugars 10.4 g
- Starch 1.02 g
- Fibre 1.98 g
Protein 0.57 g
Fat 0.86 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B5 — Pantothenic Acid 0.2 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.4 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.7 µg
Minerals 403 mg
- Major Minerals 401 mg
  - Calcium 58 mg
  - Sodium 5.06 mg
  - Potassium 338 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.4 · vitamin-e: 0.28 · vitamin-k: 4.7 ·

Minerals

Sodium: 5.06 · Potassium: 338 · Calcium: 58 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

500

Cold storage and transport made cantaloupe a year-round kitchen staple in many regions, including named rind portions.

1700

Cooks bought prepped forms of cantaloupe for speed while markets still sold whole produce, including named rind portions.

2010

Market gardeners and growers selected cantaloupe for flavour, yield and keeping quality, including named rind portions.