|We think of cantaloupe as a miracle food: low-calorie and sweet, plus loaded with dietary fiber and polyphenol antioxidants. It is also a good source of folate, niacin and vitamin B6, and a very good source of vitamin A, vitamin C and potassium.
But what if you’ve bought a middling melon—cantaloupe, honeydew, watermelon or other favorite—that’s lacking in sweetness?
Don’t despair or reach for the sugar bowl. Instead, sprinkle on some non-caloric sweetener. For those who don’t use artificial sweeteners, natural agave nectar is delicious and is the lowest-glycemic natural sweetener available.
Other options: a squeeze of lemon or lime juice, or a pinch of salt. While salt may seem counterintuitive, it heightens the flavor of foods. That’s why there’s at least a pinch of it in most recipes, including cakes and cookies.
Not sweet enough? Fix it! Photo courtesy
|Cantaloupe is a member of the botanical family Cucurbitaceae, which includes nearly all melons and squashes; and is a member of the Muskmelon family. The North American cantaloupe, Cucumis melo reticulatus, is called reticulatus because of its net-like, or reticulated, skin covering.
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