This fruit is a real vitamin bomb. It resembles a melon, but Poles do not know it

Cantaloupe belongs to the cucurbitaceae family, and its edible part is the orange flesh of the fruit. Unlike many with a more neutral taste, papal fruit is characterized by intense sweetness and a high content of beta-carotene. The melon skin is thick and hard, and its surface is covered with grooves and grooves.

Although cantaloupe comes from Africa and Asia, its cultivation in Europe began in the 15th century in the Italian town of Cantalupo.near Rome. Its nutritional value and taste have been appreciated since ancient times. Ripe fruit can be recognized by its intense, sweet smell and relatively large weight – Cantaloupe can weigh up to 1 kg.

Cantaloupe is a real treasure trove of vitamins and mineralsand at the same time it is low-calorie – 100 grams of fruit contains only 34 kcal. Here are the most important nutrients in cantaloupe:

• Vitamin C – supports the immune system by acting as a strong antioxidant.
• Beta-carotene (vitamin A) – has a positive effect on eyesight and skin condition.
• Potassium – regulates blood pressure and supports the functioning of the heart.
• Vitamin B6 – helps in the proper functioning of the nervous system.
• Folic acid and fiber – support digestion and the health of the digestive system.

Eating cantaloupe can provide numerous health benefits. Thanks to the high content of vitamin C and beta-carotene, it protects the skin. Contained in it potassium helps regulate blood pressure, and fiber helps improve the functioning of the digestive system. The fruit’s antioxidants may also protect against cell damage and the development of cancer.

Cantaloupe is perfect in the kitchen, both as an independent snackas well as an ingredient in more complex dishes. Its orange pulp is suitable for fruit salads, smoothies and desserts. The taste of cantaloupe goes perfectly with watermelon, or pineapplecreating refreshing and healthy compositions.

Cantaloupe is also used in savory cuisine. A popular combination is to serve it with Parma ham and olive oil, which creates an interesting combination of sweet and salty. Papaya fruit can also be an addition to marinades, sauces and salad dressings.