Gastric Bypass Friendly Eating: Cantaloupes and Honeydew

Many gastric bypass patients report that cantaloupe is one of the easiest fruits to enjoy after surgery. Melons are generally low in natural sugar, ripe in flavor, and easy to digest. They are rich in vitamin C, vitamin A, potassium, vitamin B6, folate, and dietary fiber.

How to select and store

The key to buying a quality melon is finding one that is ripe. If you hit the melon with the palm of your hand and hear a hollow sound, the melon has passed through and is ripe. Choose a melon that appears heavy for its size and does not have bruises or overly soft spots.

Melons and Foodborne Illnesses

Due to increased food sensitivities and foodborne illness, gastric bypass patients must exercise extreme food safety precautions. Follow these simple guidelines to help keep your fruit fresh and safe.

When buying cut melons, make sure they have been buried in ice or displayed in a refrigerated case, not just displayed on ice. Uncut melon does not need to be refrigerated.

Before cutting, the outer surface of the melon should be washed with potable water to remove surface dirt.

Hands and all equipment and utensils (cutting boards, knives, etc.) should be washed thoroughly in hot, soapy water and rinsed.

Cut melons should be refrigerated at 41ºF or below.

Cut melons can be served unrefrigerated for up to 4 hours (such as at a brunch, picnic, or buffet). At the end of that time, any leftover melon should be discarded.

Some quick serving ideas:

Add some sparkling water to freshly squeezed melon juice for a deliciously refreshing drink in the warm months of the year.

In a blender or food processor, puree melon and peeled baby peaches to make a delicious cold soup. Add lemon juice and sweetener (in moderation) to taste.

Top the melon slices with yogurt and chopped mint.

Cut the melons in half horizontally, scoop out the seeds, and use each half as a basket to serve the fruit salad.