Cantaloupe ― the underused fruit that fights high blood pressure and has more beta-carotene than fresh oranges!

Cantaloupe is a fruit that belongs to the melon family that is too often overlooked. Researchers have measured the carotenoid contents of six different U.S.-grown cantaloupe hybrids and discovered that their beta-carotene content can reach levels as high as 3,138 micrograms (per 100 grams of fresh weight). That’s about 30 times higher than the beta-carotene content of fresh oranges. It is also an excellent source of vitamin A and vitamin C.

A cup of cubed cantaloupe (160 g) contains 494.5 mg of potassium. Studies have revealed that a shortage of potassium is linked to high blood pressure and that most people living in countries with a high rate of high blood pressure do not get enough potassium.

The fruit also decreases the risk of metabolic syndrome since it provides a wide range of antioxidants that help prevent oxidative stress and a wide range of anti-inflammatory phytonutrients that help prevent excessive inflammation.

Here is an easy-to-make moist cake for those with a sweet tooth eager to incorporate this healthy fruit in a recipe.

Cantaloupe Cake Clinch


    • 1 cup balled cantaloupe
    • 2 tbsps. water
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 2 cups flour
    • 1 tsp. baking powder
    • 2 tsps. cornstarch
    • 1/4 tsp. salt
    • 1/2 tsp. cinnamon
    • 1 stick butter, softened
    • 1 egg
    • 1/4 cup canola oil
      1/2 teaspoon vanilla extract


    • Preheat oven to 375 degrees F.
    • Mix the 2 tablespoons water and the cantaloupe in a blender until purified. In a bowl, beat together the butter and the cantaloupe poured from the blender. Add the vanilla, egg, and canola oil and continue mixing until well.
    • In another large bowl, mix together the dry ingredients. Pour half of the cantaloupe/butter mixture into the dry ingredients and combine. Then pour the other half in and continue mixing until it is the consistency of cake batter.
    • Grease a 13. 5 by 9. 5 pan and pour batter in. Bake for 30 minutes.


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