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
- 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.