Europe - Cantaloupe Melon

At the summer residence of the Popes in Cantalupo, Italian monks developed a variety of melon with a sweet, juicy, orange-colored flesh which they called cantalupo. In the 15th century, the Cantaloupe was introduced in Provence to enable the Sovereign Pontiffs, established in Avignon at the time, to enjoy their exquisite flavor. Today, there is a variety of Cantaloupe with a remarkable resistance to decaying, as compared with the classic varieties. This variety owes its long life to an antioxidant enzyme: superoxide dismutase.

In cosmetics, Cantaloupe Melon extract helps protect skin from premature signs of aging resulting from the harmful effects of free radicals.