The name cantaloupe was derived in the 18th century via French cantaloup from Italian Cantalupo, which was formerly a papal county seat near Rome after the fruit was introduced there from Armenia. It was first mentioned in English literature in 1739. The cantaloupe most likely originated in a region from South Asia to Africa. It was later introduced to Europe and, around 1890, became a commercial crop in the United States.

Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.2% fat, providing 140 kJ (34 kcal) and 2020 μg of the provitamin A orange carotenoid, beta-carotene per 100 grams. Fresh cantaloupe is a rich source (20% or more of the Daily Value or DV) of vitamin C (44% DV) and vitamin A (21% DV), with other nutrients in negligible amounts (less than 10% DV) (table).