cantaloupe

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Related to Cantaloupe melon: honeydew melon
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4 Pour the chilled cantaloupe melon mixture into the moulds and return to the freezer for 4-5 hours or until firm.
To learn more, Agricultural Research Service plant physiologist Gene Lester and colleagues measured the beta-carotene concentrations in orange-fleshed honeydew and cantaloupe melons grown under the same greenhouse conditions.
Ten kinds of fruit were used in the questionnaire: grapes or raisins; peach, plums or apricots; prunes; bananas; cantaloupe melon; apples or pears; oranges; grapefruit; strawberries; and blueberries.
However, if I had to choose just one food to fit your requirements then it would have to be cantaloupe melon.
Department of Agriculture's Agricultural Research Service has found that high-output ultraviolet-C (UVC) lights are effective in improving the quality and shelf life of fresh-cut cantaloupe melon. The findings of the study, which used high-output UVC lights manufactured by Steril-Aire Inc., have far-reaching implications because the $15 billion fresh-cut produce industry is one of the fastest growing categories in the U.S.
They have no fat and only contain 20-30 calories per 100 gram -100 grams of a cantaloupe melon will give you half of your daily recommended amount of vitamin C and provide you with antioxidants and beta carotenes which will convert into a good dose of vitamin A.
Try watermelon and strawberries tocool down in the summer sun or banana, coconut milk and cantaloupe melon for a quick pick-me-up.
ingredients For the cantaloupe gelee 1 gelatin sheet, softened in 1/2 cup cold water 1 cup fresh cantaloupe juice, strained For the creme fraiche panna cotta: 3/4 cup Kendall Farms creme fraiche (*) 4 tablespoons granulated sugar 1 1/2 gelatin sheets, softened in 1 cup cold water For the dish: Watermelon rounds Honeydew melon rounds Cantaloupe melon rounds Rolled and frozen basil leaves For the garnish: Fleur de sel Greek basil leaves (**) Greek basil flowers (**) (*)Available through Kendall Farms at (805) 466-7252.
Brewers yeast 0.313 mg (313 micrograms) Spinach, cooked (1 cup) 0.262 mg Asparagus, cooked (1 cup) 0.176 mg Lima beans, cooked (1 cup) 0.170 mg Beef liver (3 oz.) 0.150 mg Black-eyed peas, cooked (1 cup) 0.142 mg Pinto beans, cooked (1 cup) 0.137 mg Navy beans, cooked dry (1 cup) 0.108 mg Broccoli, cooked (1 cup) 0.107 mg Sunflower seeds, dry (1 cup) 0.85 mg Kidney beans, canned (1 cup) 0.85 mg Cantaloupe melon (1/2 cup) 0.80 mg Romaine lettuce, chopped (1 cup) 0.76 mg Grapefruit juice, fresh (1 cup) 0.52 mg Orange (1 medium) 0.40 mg
It has all those traditional pinot grigio floral and white peach touches but supports them well with sweet spices, a light cantaloupe melon texture and much firmer tangerine and apple acidity than you would ever expect.
But eating a small amount each day has been linked to slimmer | Summer fruit salad 1 slice cantaloupe melon, 1 handful each of blueberries, raspberries and strawberries, 1 peach and 1 kiwi fruit.
| Summer fruit salad 1 slice cantaloupe melon, 1 handful each of blueberries, raspberries and strawberries, 1 peach and 1 kiwi | Peanut butter crispbreads 2 rye crispbreads with 1tbsp unsweetened peanut butter.