In fact, the easiest way to eat cantaloupe is to peel it and eat it directly. Below we will introduce several home-style ways of eating cantaloupe for your reference. How to eat cantaloupe? Except for the skin and seeds, you can just cut it and eat it directly. 2. Explanation of several home-cooked ways to eat cantaloupe: 1. White sugar cantaloupe Ingredients: 250 grams of cantaloupe, appropriate amount of sugar, and appropriate amount of salt water. How to make white sugar cantaloupe: Peel and seed the cantaloupe and cut into small pieces. Soak the cantaloupe in light salt water for five minutes, take it out and remove the water, sprinkle with sugar and mix well. 2. Ingredients for making colorful yogurt fruit salad: pears, apples, mangoes, cherry tomatoes, cantaloupe, cucumber, watermelon (not too much juice in the end). Method for making colorful yogurt fruit salad: Peel and cut the above five fruits into cubes. , then pour in the yogurt, stir gently, and a plate of white and bright, fragrant, sweet and sour, nutritious fruit salad is ready. Cool diced melon Ingredients: One large and ripe melon, one tablespoon of fine sugar, one lemon, one bunch of grapes. Method: Peel off the skin of the melon and dig out the seeds in the center. Cut the melon flesh into thumb-sized dices (it tastes better if you cut the melon in half and scoop it out piece by piece with a small spoon). Place the diced melon into a container and slowly pour in the dissolved syrup and lemon juice. Peel and remove the seeds from the grapes, mash them with a spoon, and then mix them into the diced melon. Ingredients for sago and cantaloupe porridge: Sago (200g) Cantaloupe (200g) Seasoning: White sugar (15g) Method: 1. Rinse the melon pieces, scrape off the rind, remove the inner pulp, and cut into cubes; 2. Put the sago into a pot of boiling water, bring to a boil and take it out; 3. Soak the japonica rice in cold water for a while and drain the water; 4. Take the pot and add about 1000 grams of cold water. After boiling, add the sago and melon pieces, first Bring to a boil over high heat; 5. Then use low heat to cook into porridge, add sugar to taste, and serve. How to make crispy cantaloupe 1. One small cantaloupe. 2. Wash, peel and cut into strips. 3. Mix 80 grams of flour and 40 grams of starch, add 1 gram of baking soda, mix with ice water to make a paste, add a small spoonful of salad oil and mix thoroughly. 4. Sprinkle a little dry starch on the cantaloupe and spread evenly. 5. Put more oil in the pot and heat it until it is 50% to 60% hot. Coat the cantaloupe evenly with the batter, put it in the pot and fry it over medium heat until golden brown. 6Place on a plate and top with tomato sauce. By the way, let me explain the nutritional value of cantaloupe: 1. Cantaloupe contains a large amount of carbohydrates and citric acid, and is rich in water. It can relieve summer heat, produce body fluids, quench thirst, and relieve troubles. 2. The invertase in cantaloupe can convert insoluble protein into soluble protein, which can help kidney patients absorb nutrients. 3. Cucurbitacin B in muskmelon can protect the liver and reduce chronic liver damage. 4. Modern research has found that melon seeds can repel and kill roundworms and filarial worms. 5. Muskmelon is rich in nutrients and can supplement the energy and nutrients needed by the human body. The above are some of the most common ways to eat cantaloupe at home. I think eating it directly is the most nutritious, so I always eat it directly, or add a little sugar to it, which is convenient and saves trouble.