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Even though cantaloupes are available year-round, their flavor is the sweetest during the summer months, reaching their peak during late July and August. A water-based melon, cantaloupe is low in calories but still packs in a fair amount of vitamins and minerals. Cantaloupe is great in fruit salads and as a desert when paired with ice cream. Savory possibilities include pairing cantaloupe with prosciutto.

The smell of a cantaloupe provides the best clue to the melon’s freshness — not much can be decided by looking at the outside of the fruit. Look for a cantaloupe that gives off a faint sweet smell; odorless cantaloupes may tend to be bland, while a very strong smell can indicate the melon has spoiled. The outside of the melon should in general be firm and rough. Any cantaloupes with obvious bruises or soft spots should be avoided, though there may be a discolored spot where the cantaloupe was resting on the ground. Another step is to look at the indentation made from the stem. It should be smooth as though it came off easily from the vine. The indentation on the melon opposite from the stem should have a gentle give.

To take advantage of the cheap and in-season cantaloupe, consider one of the following locations:

» County Market is conveniently within walking distance of most campus housing, and their cantaloupe sell for $2.99 each.

» Schnucks has traditional cantaloupe at 2 for $4, as well as the sweeter Indiana Melon variety for $2.99 each.

» Strawberry Fields stocks organic produce and offers cantaloupe for $2.79 each, though there might be a smaller selection than other stores.

» Meijer is currently promoting cantaloupe with a special price drop, selling them for $1.49 each. It’ a good place to stock up for a big recipe or party.