Safe from 6 months. Cantaloupe is rich in vitamins A and C, potassium, and folate. It is naturally hydrating and its bright orange color signals high beta-carotene content.
Ripe cantaloupe has an intensely sweet, musky, floral flavor with a juicy, tender flesh that is much softer than watermelon. Underripe cantaloupe is bland, starchy, and slightly bitter, so ripeness matters enormously. It pairs naturally with lime, mint, prosciutto, yogurt, honey (for adults), and ginger.
Cut into thick spears with rind removed. Very soft and easy to gum. The natural sweetness makes it a crowd-pleaser first food.
Small cubes, rind removed. Good pincer grip practice. Can be slightly slippery.
Any family preparation. Wedges, cubes, in fruit salad, or blended into smoothies.
Ingredients
Steps
Cantaloupe does not freeze well raw; its texture becomes watery. Make only what you need and use within a day. Allergen note: this recipe contains dairy (yogurt).
Garden notes
Vining crop that needs warm soil and space. Bush varieties (Minnesota Midget) work in large containers. Ripe when the stem end smells sweet and gives slightly.
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