Cantaloupe

Cantaloupe, especially in the form of melon balls, is a choking hazard, so keep reading to learn how to serve this fruit safely.

Cantaloupe may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Cantaloupes are a type of muskmelon—a family of melons that includes many varieties, including canary, casaba, cavallion, crenshaw, crown, honeydew, winter melons, and more. While the fruit’s exact origins are unknown, it has long thrived in warm regions of Africa and Asia and today is grown worldwide, where it goes by many different names: rock melon in Southeast Asia and Australia, spanspek in South Africa, and in North America, cantaloupe. Meanwhile in Europe, cantaloupes can sometimes have a smooth white rind with green ribbing and a sweeter orange flesh.

Yes. Cantaloupe is rich in potassium, folate, vitamins A, B6, and C, as well as carotenoids like beta carotene, lutein, and zeaxanthin. Plus, it’s packed with antioxidants, phenolic compounds, and flavonoids. Together, these nutrients support baby’s hydration, electrolyte balance, nervous system, vision, metabolism, immunity, and overall bodily resilience.  

It is important to wash and prepare cantaloupe and all melons with a little extra care. The melon’s rind can carry pathogenic bacteria picked up from the soil it grows in. Immediately before serving melon, thoroughly wash and scrub the rind, then pat it dry before cutting into it. Washing the melon with water works just fine; there is no need to use any special produce wash or detergent.

★Tip: Choose cantaloupe that feels heavy for its size and appears free of soft spots and mold. Note that cantaloupe is quite perishable; it is best consumed within a day or two after it has ripened. To tell if the melon is ripe, smell it: the fruit will smell floral, musky, and sweet.

No, cantaloupe is not a common allergen, though individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome), especially those who are allergic to ragweed pollen, may be sensitive to cantaloupe. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking cantaloupe can help minimize or even eliminate the reaction. If baby experiences Oral Allergy Syndrome, contact rashes may occur on the hands or face after handling or eating the melon. Washing hands immediately after handling cantaloupe and applying a barrier ointment (such as pure petroleum jelly or a plant-based oil/wax combination) to baby’s face before eating can help to prevent such rashes.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Cantaloupe is firm and slippery, qualities that increase the risk of choking. The risk is greatest when cantaloupe is cut into melon balls or large chunks, or when it is underripe and even more firm. To reduce the risk, make sure the fruit is ripe, and serve in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Baby should be able to sit with minimal support, hold their head up well, and be able to reach and grab an item and successfully bring it to their mouth while seated. Baby should also show interest in eating and watching caregivers eat. For example of babies who are ready vs not, see our article on readiness.

There are many wonderful options. Look for foods that are easy for baby to feed to themselves, that are low in choking risk, and that offer nutrients babies need, such as iron. Some of our favorite first foods include steamed broccoli, oatmeal, and mango pits. See more ideas in our guide, 50 Fantastic First Foods.