Cantaloup

The Cantaloup melons are named after the place Cantalupo near Rome. The decorative, sun-orange flesh from the SanLucar Cantaloup is especially sweet, guaranteed by our extra control of the sugar degrees before harvesting. You can recognize this fruit by the yellow netting on the skin.

SanLucar' Tip:

• Cantaloup melons are very vulnerable, so you should keep them in temperatures between 2º C and 5º C for a maximum period of 1 to 2 weeks.
• Raw, for sweet dishes and savoury salads, with raw ham, salami and spicy cheese varieties, this melon’s flavour gets richer. Moreover, it is also used, cut in cubes or little balls swimming in punch or champagne, as a summer drink.