The historical origins of the fleshy orange melon known as cantaloupe remain a mystery to this day. Some scholars believe the creamy fruit first surfaced during Biblical times in Egypt and Greece, and others have found evidence of its beginnings in Armenia, India, or Persia, at various time periods. However, it is generally agreed upon among food historians that the 14th century was when the cultivation of cantaloupes really took off in Italy and in Spain, with Christopher Columbus ultimately bringing them to North America at the end of the 15th century.
Cantaloupe is a member of the cucurbita family, which includes squash, pumpkin, cucumber, and gourds. Health wise, this sweet treat is a wonderful source of Vitamin A, providing 112 percent of a person’s recommended daily allowance, thus making cantaloupe one of the richest fruit sources of Vitamin A available. Furthermore, cantaloupe supplies a good amount of zeaxanthin, which is a caretonoid that helps protect eyes from age-related macular degeneration.
Here is a fantastic recipe for Cantaloupe and Avocado with Chili Dressing, courtesy of Cooks.com. And if any dressing accidentally spills while you’re eating, wash it right out with Seventh Generation Natural 4X Laundry Detergent, which uses an advanced plant-based formula to fight the toughest stains.
Cantaloupe and Avocado Salad with Chili Dressing
1 sm. head of lettuce, torn into pieces
1 sm. head red leaf lettuce, torn into pieces
1/2 c. diced celery
1 sm. cantaloupe, seeded, peeled and sliced
1 lg. avocado, pitted, peeled and sliced
1/4 c. prepared chili sauce
1/4 c. honey
3 tbsp. white vinegar
2 tsp. Worcestershire sauce
2 tsp. instant minced onion
Salt and pepper to taste
1/2 c. vegetable oil
Prepare salad dressing first by combining first 5 dressing ingredients in a medium bowl. Season with salt and pepper. Gradually whisk in oil until blended. Cover and chill. Whisk again just before serving.
Meanwhile, prepare salad by combining lettuce and celery in a large salad bowl. Pour in some salad dressing and toss gently to coat lightly. Add cantaloupe and avocado and toss again gently. Serves 6.