Simple, sweet and salty. That is it today.

I know. This is not a recipe. Rather, more of a reminder. Don’t miss out on all the sweet and juicy melons this summer. This salty/sweet combination will hit the spot, noon or night. It may even transport you to street-side cafe in Italy. And who doesn’t want to be transported to Italy, if only for a few minutes.

This simple duo is easy on the eyes and taste buds. Don’t miss it!

Did you know that a cantaloupe does NOT further ripen after it is picked. It will become softer and juicer if not cut, but not necessarily sweeter. So when you pick out your perfect melon. Use your sniffer. It should have a sweet smell. And don’t store it at room temperature for more than 4 days.

….How did it get its name? Cantalupo, Italy. Where it was cultivated in the 1700s
…..Cantaloupe is often available year round, but harvest peaks June through August.
….California and Arizona take the lead in the U.S. for cantaloupe production. China brings home the gold globally.
….Cantaloupe is the most popular melon in the U.S.
….A squirt of lemon or lime juice will enhance or perk up the flavor of a slice of cantaloupe.