Today cantaloupes are the most popular melon in the United States (actually, what we get here are muskmelons), but have their origins in Iran, India and Africa and were cultivated as long ago as 5000 years. They belong to a large family of melons as well as cucumbers, pumpkins, squashes and gourds. Although not knee deep in polyphenols as other fruit, cold slices of cantaloupe are just as refreshing and nutritionally dense. One cup of the fresh, cubed fruit is only 54 calories, 14 grams of carbohydrates, 1 gram of fiber, and 1 gram of protein. They are a very good source of vitamin A (108% of the DV) and vitamin C (98% of the DV) and potassium and a good source of fiber, niacin, vitamin B6 and folate. Its high water content and relatively low energy density compared to other fruits make cantaloupe a great option for quenching thirst in the hot summer.
Health Benefits
We know that vitamins A and C are powerful antioxidants that can reduce general inflammation and help keep those wild and crazy free radicals under check. But the great A vitamin has other major roles that can sometimes be forgotten amongst the antioxidant bravado. Vitamin A is important in regulating the lifecycle of cells (including cancer cells), influencing growth, differentiation and cell death (apoptosis). Furthermore, it is known to activate certain tumor suppressor genes in some cancers. As such, natural and synthetic vitamin A derivatives are being explored for their chemotherapeutic or chemopreventative possibilities.
Next, this fat-soluble vitamin is a leading star when it comes to seeing in the dark, mucosal tissue repair and the immune system. Additionally, both vitamins A and C are active in the bone and skin growth department. With this kind of biological bibliography, if you will, it is easy to see the benefits of both vitamins, and especially that of vitamin A, among people who may have increased needs for tissue repair and immune system function. Luckily, for everyone, there is an excellent boost of vitamin A in every serving of cold, sweet and refreshing cantaloupe. (Oh, and folate is another heavy hand in the tiny world of cellular metabolism.)
Season, Selection and Storage
Cantaloupes like warm weather, and although seen almost year round, their peak season is June through September. Selection of a ripe melon can be a bit tricky, especially since they are usually picked unripe, but here are a few tricks to help find that perfect melon. First, do a weight check. When you lift the melon it should feel heavy (you may have to lift a few to compare weights). A heavier cantaloupe is an indicator of ripeness a la juiciness. Second, give it a tap. Listen for a deep and dull sound (not high and hollow). Finally, gently press on the end that was attached to the vine. It should give a little, but not too much. And if a ripe melon is not to be had, take one home and let it ripen (whole) on your counter.
Next, this fat-soluble vitamin is a leading star when it comes to seeing in the dark, mucosal tissue repair and the immune system. Additionally, both vitamins A and C are active in the bone and skin growth department. With this kind of biological bibliography, if you will, it is easy to see the benefits of both vitamins, and especially that of vitamin A, among people who may have increased needs for tissue repair and immune system function. Luckily, for everyone, there is an excellent boost of vitamin A in every serving of cold, sweet and refreshing cantaloupe. (Oh, and folate is another heavy hand in the tiny world of cellular metabolism.)
Recipe: Cantaloupe-Ginger Spritzer
Makes four 8-ounce drinks
Ingredients
- 1/2 cantaloupe, seeded, peeled and cut into large chunks
- 1/3 cup sugar
- 1/2 cup water
- 6-inch piece fresh ginger root, peeled and cut into thick coins
- 2 tablespoons freshly squeezed lime juice
- Seltzer water or club soda, for mixing
- Thin cantaloupe wedges and candied ginger pieces, for garnish (optional)
Directions
- Put the cantaloupe pieces in the bowl of a food processor and puree until very smooth, two to three minutes. Transfer to a fine mesh strainer set over a pitcher; let stand until liquid is drained and solids remain. Discard the solids and reserve the cantaloupe juice.
- In a small saucepan, bring the sugar, water and sliced ginger to a boil; reduce the heat to medium-low and simmer for five minutes. Remove from heat and let stand until completely cool. Remove the ginger pieces and discard.
- Stir the cooled sugar syrup into the cantaloupe juice. Fill four 8-ounce rocks glasses with ice; fill each glass half full with the cantaloupe syrup and top off with seltzer. Stir each glass and garnish with cantaloupe slices and candied ginger, if desired.
- Left over cantaloupe syrup will keep in the fridge for a few days so you can enjoy the beverage all over again without the work!
Liv Scheinbaum has a Masters degree in Nutrition and Exercise Physiology from Teachers College, Columbia University and is completing her dietetic internship to become a Registered Dietitian.
References:
Wikipedia, Cantaloupe. Access on June 22, 2015 from https://en.wikipedia.org/wiki/Cantaloupe.
SELF Nutrition Data. Accessed on June 22, 2015 from http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1954/2.
Doldo, E., Constanza, G., Agostinelli, S., Tarquini C., Ferlosio, A., Arcuri, G., Passeri, D., Scioli, M. G., Orlandi, A. (2015). Vitamin A, cancer treatment and prevention: the new role of cellular retinol binding proteins. BioMed Research International; vol 2015, article ID 624627: 14 pages. http://dx.doi.org/10.1155/2015/624627
The World’s Healthiest Foods. Cantaloupe. Accessed on June 22, 2015 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=17.
HGTV, Cantaloupe-Ginger Spritzer recipe and photo. Accessed on June 23, 2015 from http://www.hgtv.com/design/make-and-celebrate/entertaining/cantaloupe-ginger-spritzer.
Susan started Savor Health after losing a close friend to a brain tumor and, through that experience, becoming aware of the significant unmet nutritional needs of people with cancer. Struck by the fact that her friend was told “nutrition doesn’t matter” and “eat whatever you want,” Susan read the evidence-based literature on the subject, interviewed oncologists, oncology nurses and oncology dietitians, as well as patients and caregivers, and found that, in fact, nutrition does matter in oncology. Armed with solid scientific evidence supporting the clinical and quality of life benefits of proper nutrition, Susan left Wall Street and created Savor Health, an AI-based provider of personalized and clinically appropriate nutrition solutions for cancer patients, their caregivers and health enterprises. Susan brings to Savor Health over 25 years of industry experience in healthcare and business as well as expertise in strategy, finance and management.
Marissa Buchan is a registered dietitian, with advanced practice certifications in Oncology Nutrition (CSO) and Clinical Research (CCRP). She received her Bachelor’s degree in Psychology from Duke University, and Master’s of Science degree in Clinical Nutrition from New York University. Marissa worked for 10 years at Memorial Sloan Kettering Cancer Center in both the clinical research and nutrition departments. In addition to counseling patients before, during, and after cancer therapy, she spearheaded nutrition-research efforts for the bone marrow transplant service. She has co-authored over 20 articles and has a particular interest in the role of nutrition on the intestinal microbiota and its impact on patient outcomes. When Marissa’s not wearing her lab coat, she’s in her apron whipping up healthy and delicious recipes that you can find on her blog, Get Off Your Tush and Cook.
Dr. DeFrance has a unique background including clinical interventional cardiologist, chief medical officer, educator, outcomes researcher and entrepreneur. He has expertise in Lifestyle medicine in which he was board certified in 2020 and is highly interested in the prevention and reversal of chronic disease. Dr. DeFrance also has expertise in appropriate utilization of technology in medicine, healthcare economics, value-based metrics, and educational design and delivery. He worked as Chief Medical Officer for HealthHelp, one of the largest specialty benefit managers in the US, and led large teams of healthcare professionals in writing evidence based appropriate care guidelines and rule sets which improve the quality and safety of medicine for over 20 million people in the US while also creating sustained savings in healthcare. He has also designed clinical decision support systems that are currently in use helping to improve patient care.
Alyson is a registered nurse and is certified in oncology nursing (OCN) through the Oncology Nursing Society (ONS). She also has her certification as an ONS Biotherapy and Chemotherapy Provider. Alyson studied nursing at Thomas Jefferson University where she obtained her Bachelor’s of Science in Nursing (BSN). Since starting her nursing career in 2004, Alyson has had a strong dedication and commitment to oncology patients. She has worked inpatient specializing in Bone Marrow and Peripheral Blood Stem Cell Transplantation. Alyson currently works in outpatient oncology at the North Shore-LIJ Monter Cancer Center. Alyson is part of the clinical team at Savor Health where she counsels patients on oncology and oncology nutrition issues and contributes to website and other Savor Health content.
Chelsey is a Registered Dietitian and Board Certified Specialist in Oncology nutrition (CSO). She completed her Dietetic Internship at Northwell Health, received her BS in Dietetics at the University of Wisconsin-Madison, and her MS in Nutrition at Stony Brook University’s School of Medicine. Chelsey works as an outpatient dietitian at Mount Sinai covering all of the downtown cancer services at Mount Sinai Beth Israel and Philips Ambulatory Care Center. Chelsey works with patients and families before, during and after treatment to optimize their nutrition through dietary counseling and support. Chelsey has experience counseling clients with a variety of diagnoses including breast cancer, lung cancer, prostate cancer, head & neck cancer, and more. Chelsey also enjoys sharing nutrition knowledge with her peers by running a monthly Employee Wellness program that showcases healthy topics, recipes and food demos.
Michelle is a Registered Dietitian specializing in oncology. She works as a clinical dietitian at an ambulatory cancer center in New York City and is a consultant for Savor Health. She is passionate about educating oncology patients on the importance of nutrition during their fight against cancer and helping them to optimize their nutrition through all phases of treatment. Michelle received her Bachelor of Science degree in dietetics from the University of Wisconsin-Madison and her Master of Science degree in Clinical Nutrition from New York University.
Denise Sievering is a Registered Dietitian who is board certified in Oncology Nutrition as well as Nutrition Support. A fluent Spanish speaker, Denise joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Denise holds a Bachelor of Science degree from Rutgers University, and completed her internship at New York Presbyterian Hospital (NYP). Denise started her career as a registered dietitian at NYP-Columbia University Medical Center, primarily covering inpatient Oncology units. Denise also holds a Master of Arts degree in Mental Health Counseling from New York University, and incorporates her advanced training in motivational interviewing and empathic listening in her patient encounters, particularly those whose lives have been forever changed by a cancer diagnosis. A New Jersey native, Denise now resides in sunny San Diego, CA where she works as a part-time outpatient Oncology dietitian at Scripps Health-MD Anderson Cancer Center, and also works as an inpatient dietitian at Kaiser Permanente. In her spare time, Denise can be found at a mom-and-pop taco shop, one of the many local craft breweries, and exploring her new city of San Diego with her husband and her rescue pup, Ripley.
Karen is a Registered Dietitian, Board Certified Specialist in Oncology Nutrition and registered in New York as a Certified Dietitian Nutritionist. Fluent in Spanish, Karen joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Karen received her Bachelor of Science degree from Ithaca College and her Master of Science degree from Hunter College. She works as an outpatient oncology dietitian in New York. Karen often works with local community centers to host nutrition programs for cancer survivors and their families, leading classes on how to live healthier lifestyles throughout their continuum of care. The American Institute of Cancer Research selected to showcase one of her many programs at their conference in 2019. Karen has written for and lent commentary to various publications and truly enjoys teaching people how to eat better. She loves to cook and strongly feels that healthy food doesn’t have to taste bad.
Allie is a Registered Dietitian and a Certified Specialist in Oncology (CSO). She joins Savor in 2023, bringing years of experience from the John Theurer Cancer Center in New Jersey, where she worked with patients with a variety of cancers. Her goal is to help people feel their best, both mentally and physically, when physical health challenges arise. She believes in the power of nutrition ever since the impact it made on her athletic career as a volleyball player during college. Allie graduated with her Bachelor of Science degree from University of Maryland-Baltimore County and has her Master’s degree in Human Nutrition from the University of Wisconsin Stout. She enjoys travelling, enjoying different cuisines, cooking, and hiking and other outdoor activities with her family and dog.
Julia Penberg is a seasoned healthcare professional with more than 30 years of experience focusing on maximizing operational excellence, leading clinical program development and building strong cross-functional teams. Her previous roles include overseeing the performance of clinical managers and nurse practitioners across multiple markets within United Healthcare-Optum’s Medicare Advantage and dual-eligible special needs populations, payer outreach and program development at Mayo Clinic, ground level specialty hospital development and direct patient care as a family and dermatology nurse practitioner. Julia volunteered as an operating room nurse and nurse practitioner on several mission trips to Romania and was a support group leader for the Kansas City chapter of the International Myeloma Foundation. Her motivation throughout her career has been with wellness promotion, disease risk modification and ensuring the best patient experience across the health continuum. Ms. Penberg received an MBA from the University of Dallas; a MS in Nursing from the University of Kansas and a BS in Nursing from the University of Texas-Austin. She is board certified as a Family Nurse Practitioner.
Rachel is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition (“CSO”). She joined NYP-Columbia as the outpatient oncology dietitian in 2020 after working at Jamaica Hospital Medical Center for two years. Rachel completed her dietetic internship through Keene State College in 2017. She is pursuing an MS in Integrative Nutrition at Stony Brook University and has a BS in Human Nutrition, Foods and Exercise from Virginia Tech. Rachel provides nutrition counseling to all types of oncology patients and helps them understand the mental and physical benefits of nutrition as an ally in their fight against cancer. In her free time she enjoys slow meals with family and friends, Pilates, and tending to her fire escape garden.
Allie Werner is a Registered Dietitian at Fresenius Kidney Care where she provides medical nutrition therapy diet counseling to patients on Dialysis. She received her Bachelor’s Degree in nutrition from Indiana University and completed her Master’s Degree and dietetic internship at Loyola University Chicago. In her free time she enjoys spending time with friends and family, checking out the amazing food scene in downtown Chicago, and exercising on her Peloton bike.
Immersed in the tech world for a decade, I've coded, led teams, and honed my skills in architecture and design. As a tech enthusiast, I've seamlessly woven through full-stack projects, fusing my love for code with the art of leadership.
Mohit is a full-stack developer with expertise in Python and JavaScript, known for his efficient coding and ability to deliver scalable software solutions. His technical contributions are highlighted on GitHub and Stack Overflow, demonstrating his commitment to the tech community and problem-solving skills. With a solid educational foundation and a diverse project portfolio, Mohit excels at navigating complex challenges and is well-equipped to contribute to dynamic software projects.
Rayna McCann is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition. She is a Registered Yoga Teacher and yoga4cancer certified. She received her BS in Nutrition at Penn State University and her MS from Stony Brook University. For work, Rayna wears many hats in the world of nutrition and worked for years in clinical settings focusing on oncology nutrition. She is also an Adjunct Professor and passionate about inspiring the future of dietitians. Throughout her career, she has received awards recognizing her dedication to patient safety and her contributions to improving malnutrition awareness. In 2022, Rayna was proud to accept the ‘Dietitian of the Year’ award through the Long Island Academy of Nutrition and Dietetics. Rayna has co-authored abstracts for poster presentations within the American Institute for Cancer Research conference, as well as, the Nutrition and Dietetics Food and Nutrition Conference Expo and subsequent publication. She has enjoyed authoring articles, including an article for The Cure magazine regarding Multiple Myeloma and nutrition. When Rayna is not participating in nutrition related activities, she is dedicated to dog rescue.
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