The most popular variety of melon in the U.S. is the orange-fleshed fruit known as cantaloupe. This delightful melon softens and becomes even more flavorful when left on the counter for a day or two. To determine if it's ready to serve, simply smell the stem end - it should have a sweet scent that makes it a hit among fruit enthusiasts.

Once the cantaloupe is ripe, it's best kept in a cool, dark place or stored in the refrigerator. Purists often enjoy it as a bowl, eating the pale orange fruit directly out of the halved melon, sometimes even adding a scoop of ice cream. To prepare, simply cut the cantaloupe in half lengthwise, scoop out the seeds, and then slice through the fruit. Use a sharp knife to release the fruit in strips by running it along the rind.

For an extra kick of flavor, try sprinkling the cantaloupe slices with a chili salt, which brings together the winning combination of sweet and heat. Cantaloupe is typically grown in Washington or Oregon, and this orange-flesh fruit offers a high concentration of vitamin A.

When it comes to storage, whole cantaloupes can be kept at room temperature, but once sliced, be sure to wrap and store them in the refrigerator to maintain freshness and flavor.

In summary, the cantaloupe is a versatile and delicious melon that can be enjoyed in a variety of ways. Whether served as a refreshing snack, used as a bowl, or spiced up with a chili salt, this orange-fleshed fruit is sure to delight the senses.

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