| Cucumis melo L. Cantaloupe USDA CUME |
Hopi Food, Dried Food Rind removed, meat pressed flat or stripped, wrapped into bundles and dried. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
| Cucumis melo L. Cantaloupe USDA CUME |
Hopi Food, Unspecified Eaten fresh. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
| Cucumis melo L. Cantaloupe USDA CUME |
Hopi Other, Ceremonial Items Seeds mixed with juniper charcoal and water and made into a ceremonial body paint. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
| Cucumis melo L. Cantaloupe USDA CUME |
Iroquois Food, Bread & Cake Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis melo L. Cantaloupe USDA CUME |
Iroquois Food, Dried Food Flesh cut into strips, dried and stored away. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis melo L. Cantaloupe USDA CUME |
Iroquois Food, Special Food Squash eaten at feasts of ceremonial importance and longhouse ceremonies. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis melo L. Cantaloupe USDA CUME |
Iroquois Food, Vegetable Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis melo L. Cantaloupe USDA CUME |
Iroquois Food, Vegetable Flesh fried and sweetened or seasoned with salt, pepper and butter. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis melo L. Cantaloupe USDA CUME |
Keresan Food, Spice Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews. White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
| Cucumis melo L. Cantaloupe USDA CUME |
Navajo Food, Dried Food Fruit cut into strips, wound upon sticks in the form of a rope, sun dried and stored for months. Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
| Cucumis melo L. Cantaloupe USDA CUME |
Navajo Food, Sauce & Relish Dried fruit boiled with sugar and eaten like apple sauce. Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
| Cucumis melo L. Cantaloupe USDA CUME |
Navajo, Ramah Food, Unspecified Muskmelon cultivated and used for food. Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 46 |
| Cucumis melo L. Cantaloupe USDA CUME |
Okanagan-Colville Food, Unspecified Species used for food. Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 98 |
| Cucumis melo L. Cantaloupe USDA CUME |
Seminole Food, Unspecified Plant used for food. Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 480 |
| Cucumis melo L. Cantaloupe USDA CUME |
Sia Food, Unspecified Cultivated cantaloupes used for food. White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
| Cucumis melo L. Cantaloupe USDA CUME |
Thompson Food, Fruit Fruit used for food. Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 206 |