Let's talk today about a globular juicy fruit. I'm talking about cantalope. I know a lot of us don't like canalope. I certainly didn't like it for a while as a kid because you get those fruit plates at the

Wherever you know just those throwaway sort of fruit plates and cantaloupe is like 97% of the fruit plate and so you eat the one

blueberry or raspberry and then you eat 700 pieces of cantaloupe and you just go home mad, right?

I just went home mad a lot.

So I didn't like cantaloupe that much.

More out of an emotional anger, because the flavor honestly is still pretty good to me.

And I had a fantastic, fantastic preparation of cantaloupe

where what you do is you grab a vine ripened cantaloupe,

straight out of the field, you cut it directly in half,

and you take a pine of ice cream,

vanilla ice cream, you just put it right in the middle and you put honey on top,

that's how you eat a candle up, my friends.

That's how you do it.

But we're not talking about eating it.

We're talking about how to grow it. So let's figure out how to grow it.

First, let's learn a little bit about it.

The origins of Cansalope, they go back further than you would imagine. They go back pretty far. It's believed to have

originated somewhere between Africa and South Asia and the flavor was

incredible. So of course it's spread from its point of origin. The seeds for the

Italian cantaloupe were brought to their province from Armenia, but once grown in Italy

then the popularity of the cantaloupe exploded across all of Europe.

It's produced heavily in my state in California.

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