"According to Michael Handal, chef at the Institute of Culinary Education's New York City campus, ripe cantaloupe should be stored in your refrigerator's crisper drawer, where the humidity is high to prevent the fruit from drying out. "Once ripened, cantaloupe should be transferred to the refrigerator at a temperature [between 36 degrees and 41 degrees Fahrenheit]," Handal told Tasting Table in an exclusive interview. However, if the melon is not quite ripe, different rules apply."
"Before cutting and serving your cantaloupe, don't skip the most important first step: washing the fruit. Start by running the whole melon under cold water and then drying the fruit well. "As melons have been known to carry Salmonella or E coli on the surface of their rinds, this step will help ensure that bacteria are not transferred from the surface of the melon to the inside fruit," said Handal in an interview with Tasting Table."
Ripe cantaloupe should be refrigerated in the crisper drawer at 36–41°F to maintain humidity and prevent drying. Unripe cantaloupe should ripen at room temperature for a few days, ideally inside a paper bag to trap ethylene gas. Pre-cut melon slices should be wrapped in plastic or stored in an airtight container and refrigerated. Whole cantaloupe should be washed under cold water and dried before cutting to reduce risk of transferring Salmonella or E. coli from the rind to the flesh. Proper temperature control and handling extend freshness and reduce food-safety risks.
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