The invention discloses vinegar mainly prepared from cantaloupe juice and a preparation method of the vinegar. The preparation method comprises the following steps: soaking broomcorn millet in warm water for 12 hours, taking out the soaked broomcorn millet, mixing the soaked broomcorn millet with malt, steaming the mixture in a food steamer for 2-3 hours, placing the steamed mixture in a fermentation tank when the steamed mixture is naturally cooled to be about 50 DEG C, adding glucoamylase, at the same time adding radix angelicae dahuricae, amomum tsao-ko, Chinese cinnamon, fructus anisi stellati, fructus foeniculi and syzygium aromaticum, fermenting at the room temperature of 25-30 DEG C, turning over and mixing twice every day, adding cantaloupe juice after 4 days when a good deal of wine flavor is emitted from the fermented material, at the same time adding vinegar koji, continuously stirring, capping the fermentation tank for sealing after 3 days when a vinegar flavor is emitted from the fermented material, leaving to stand for fermentation for 1 month at the room temperature of 15-25 DEG C, filtering, bottling, and sterilizing, so as to obtain the finished product. The vinegar product is rich in nutriments and unique in flavor, and not only fills a domestic blank of researches in this field, but also promotes progressive development of table vinegar production in China.