LONG PROMO:   It is probably one of the most difficult melons for consumers to pick out.  Right here…here Honeydew Melon.  Well, I’m going to take the mystery out of the Honeydew Melon.  Plus, it is peak of the season for Bartlett Pears, summer Bartlett Pears.  Are you just eating them out of hand?  Well, I have a few other eating suggestions for the Bartlett.  Plus, Pineapple.  Grill it or chill it…next week with me, Michael Marks, Your Produce Man.

SHORT PROMO:  It’s the most difficult melon to pick out.  The Honeydew melon…next week with me, Michael Marks, Your Produce Man.
                                                                                                         
HONEYDEW MELON (Monday, August 20):  Right here.  Probably the most difficult melon…I get so many letters about the Honeydew Melon.  How do you pick it out?  How do you ripen it?  It is probably one of the most confusing melons for most consumers.  Well, I’m going to take away the mystery from this beautiful Honeydew Melon.  First of all, when they harvest a Honeydew Melon, one of the things the harvesters are looking for in the field, is that they are “pure white” in color.  Puro Blanco.  So, if you walk up to that big display of Honeydew Melon, and if you see any green on the melon at all…no way.  Just bypass it and don’t even look any further.  It must start out pure white.  The next thing I look for…turn it over…take a look at all of those…see all that?  Those are called Sugar Marks.  Heh, that’s my cousin, Sugar.  Sugar marks, right there, that means there is a lot of sugar in there.  Now, when you get these home, put it out on your counter just like so.  Cover it with a newspaper.  Leave it alone.  And in about two days, you go back there and feel that Honeydew.  Oh, man, when it starts to feel velvety or sticky, that’s when you get the knife out and enjoy a super Honeydew Melon.   I’m Michael Marks…Your Produce Man.   

TEASE:  Heh, in my next Produce Man report, we’re taking the mystery out of the Honeydew Melon.   

BARTLETT PEARS PART I (Tuesday, August 21):  You know, when the transcontinental railroad was finally completed, when was that, back in the 1860s?  You know, and they put that gold spike in the rail somewhere in Utah, one of the crops that really benefited…right here.  Bartlett Pears because they are grown in California, and now the rest of the country could easily enjoy the summer Bartlett Pear…from California.  And right now folks, this is peak of the season for the summer Bartletts.  Oh my goodness, they are picking like crazy in the orchards in California.  Pretty soon, the harvest will move up to Oregon and Washington state.  But right now, California Bartlett Pears, peak of the season.  You know what that means?  Peak of  flavor and also peak of price.  I mean, that’s the best time of buy them, when it’s peak of the season and there are more supplies, and that’s when the quality is also at its best.  By the way, this year’s crop, growers are having one of the best seasons.  The fruit is looking absolutely gorgeous…look how clean these look.  Absolutely gorgeous.  It’s been one of the best growing seasons that I have seen for Bartlett Pears.  So, if you are a Bartlett Pear lover, this is your year.  I’m Michael Marks…Your Produce Man.  (Takes Bite)  Mmmm.

TEASE: Heh, in my next Produce Man report, it is a fantastic crop…of Bartlett Pears. 

BARTLETT PEARS PART II (Wednesday, August 22):  Oh man.  (Takes Bite).  Hold on just a second.  These are so good.  Mmmm.   Beautfiful Bartlett Pears.  My little girl Claire…well, she’s not little anymore.  She’s 11 years old.  She loves Bartlett Pears.  But you know, of the things you need to remember about the Barlett Pear…you have to be patient.  That’s right.  You have got to be patient and let them properly ripen.  That’s because a lot of times, you’ll buy the Bartlett Pears, and they are still very green.  Not to worry.  The Bartlett Pear is one of the few fruits that will change color as it ripens.  See this?  Actually, it changes color from green to this beautiful golden color.  And when it gives just a little bit in your hand, it’s ready to enjoy.  Now, how do you ripen them?  Just set them out on the counter?  No.  Never in a million years should you leave your Bartlett Pears exposed to the open air.  They will just shrivel before they properly ripen, and get mealy.  No, no.  You have to gently put them in a brown paper bag, or put them together in a fruit ripeing bowl.  When the Pears are all together, oh, that’s when you will get a perfectly ripe Bartlett Pear.  I’m Michael Marks…Your Produce Man. (Takes Bite)  Mmmm.

TEASE: Heh, in my next Produce Man report, will you please be patient with your Bartlett Pears?  Let them ripen!

BARTLETT PEARS PART III (Thursday, August 23):    Heh, the 59th Annual Primetime Emmy Awards are taking place this weekend.  Well, I have  a Primetime appetizer using Bartlett Pears.  Oh I love Bartlett Pears.  I love just eating them out of hand, but one of the things I love to do is trying to sneak them into some food.  Here’s what you can do.  I just cut off one of the sides just like so, turn it over so it won’t roll.  Now, I am going to slice this really nice a thin.  Are you with me so far?  So far, that’s not that difficult.  Now, on the stove top, I’m going to have a fry pan with a quessadilla cooking in there.  For me, Pepper Jack Cheese will be on the    quessadilla.  Now, just at the end, I’m going to place the Pears right on the cheese, then put on another tortilla as the top.  Let it cook a few more minutes.  Oh, man…you’ve never tried a Pearsadilla?   It is one of the best snacks you have ever eaten.  And youre kids will even love it.  Also, if you ever have any left over Caesar Salad, don’t throw it away.  The next day for lunch, put the left over salad into some Pita Bread, add some strips of chicken, and then some slices of Bartlett Pears right in there too.  It is fantastic.  I’m Michael Marks…Your Produce Man.  (Takes Bite)  Mmmm.

TEASE:  Heh, in my next Produce Man report, turn your quesadilla…in a Pearsadilla.      
  
PINEAPPLE (Friday, August 24):  Heh, this week, 1969, Hawaii became out 50th state, and thanks to Hawaii, we all now enjoy Pineapple.  That’s where they started really commercially growing Pineapple…Hawaii, on Maui, Kauai and many of the islands there.  Today, unfortunately, they don’t grow a lot of Pineapple in Hawaii.  It’s just too expensive.  The land is just too expensive, plus the land insurance costs.  Number two, they just can’t find labor to work the Pineapple fields anymore.  Who wants to work when you’re in Hawaii?  So a lot of our Pineapple now is grown in Central and South America, from places like Costa Rica where land is cheaper, labor is cheaper, and they actually have pretty good climate for Pineapple as well.  Now, one of the things I love about Pineapple, especially this time of year, I love to either grill it…or chill it.  I love serving Pineapple several ways at a meal.  First, just as an appetizer chilled with a dipping sauce.  And then, I love to throw it on the grill.  Just cut big, thick slabs like this, and put that on grill.  So grill it…or chill it, a Pineapple is fantastic.  I’m Michael Marks…Your Produce Man. 

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