Cantaloupes
What we call 'cantaloupe' in the U.S., is actually a muskmelon. The true cantaloupe is a European melon named after a castle’s gardens in Italy.
If cantaloupe is ripe you should be able to hear the seeds rattling inside. It should also give off a sweet fragrance. The belly button should be somewhat soft, but if the melon is soft all over, it's probably overripe.
Cantaloupes have significant amounts of Vitamins A and C, are a good source of potassium, and contain small amounts of many other minerals. The rind is rich in nutrients so the whole melon may be juiced.
Leaving an uncut Cantaloupe at room temperature for two to four days makes the fruit softer and juicier.
