Melons
YOUR PRODUCE MAN’S
MAGNIFICENT MELONS
During the summer months, you will find some of the best melons of the year. There's nothing like an ice cold melon on a hot summer day.
Most melons originated in the ancient world of Persia. Today, that region is known as Iran. This region's hot, dry climate is perfect for growing sweet melons. In fact, the sweetest melons will always be from regions that are hot and dry. That's why the San Joaquin Valley is perfect for growing sweet melons. When humidity is too high, however, that's when the melons are not nearly as sweet.
Fruits which mix well with melons include grapes, pineapple, berries and papaya. About 90% of the melon crop is made up of Cantaloupe, Honeydew and Crenshaw. But there is more to the world of melons than just those.
It's fun to pick a new and different melon each week. In fact, have your kids or grandkids pick a new melon. It's a great way of getting the kids to like different melons.
In picking out the best melons, remember two words: Heavy and Smell. A good melon will always be heavy for its size, which means good juice content. The juice is where the sugar is and the flavor, too. Also, melons are part of the "muskmelon" family. Musk, of course, means strong aroma. So a melon with a strong, sweet aroma, will be a melon with sweet flavor.
YOUR PRODUCE MAN'S
MELON FOOD-SAFETY TIPS
Summer means swimming, fun and outdoor picnics. Don't spoil the fun by improperly handling and storing your melons. In cooperation with the US Department of Food and Agriculture, the US Department of Health and Human Services, Your Produce Man wants to remind you of these important food-safety tips for melons.
--Always clean you melons with safe drinkable water before you cut them.
--Always clean and sanitize your knives and cutting board.
--Always store cut melons in an ice cooler or refrigerator.
--Always discard any cut melons left out of refrigeration for more than 4 hours.
YOUR PRODUCE MAN’S
MELON VARIETIES
You know all about the Cantaloupe and Honeydew, so here's some fresh tips on the "other" Magnificent Melons:
--CASABA: It's the wrinkled melon with the flat bottom. In late July, right through September, this melon will tend to have tremendous juice content. An immature Casaba will have a bright yellow color. The ripest will have a darker yellow color, just like the color of the yellow line down the middle of the highway. Its flesh is creamy to white. Not a real strong flavor, but oh, very juicy. Keep them icy cold.
--CRENSHAW: The original Crenshaw varieties had a golden yellow skin color. More recent hybrids have more of a pale yellow color. Its flesh is golden in color, and it has a smaller seed cavity than other melons, which means more fruit for your money. It is called the "King of Melons." To get the ripest Crenshaw, find the darkest skin color with a velvety feel.
--JUAN CANARY: This is the lemon-colored football-shaped melon. Again, just like a Casaba or Crenshaw, the darker the yellow outside color, the riper the fruit. Its flesh is creamy white, and is very sweet.
--PERSIAN: This one resembles an overgrown Cantaloupe. It is even "netted" like a Cantaloupe. When ripe, the color peeking through the netting, will be more yellow/orange. Its flesh is deep orange in color, with a sweet, musky flavor.
--SANTA CLAUSE: It kind of looks like the Juan Canary, but with mottled greenish streaks. It got its name because years ago, it was the only melon still available on the market at Christmas time. Its flesh is green, with a similar texture like Honeydew.
--SHARLYN: This is one of the newer varieties, at least in the United States. It kind of looks like an elongated Persian melon, with a lighter netting. Its flesh is creamy white and very juicy. A ripe Sharlyn is probably one of the finest melons you could ever eat, so sweet like sugar. They are also one of the most difficult melons to grow, which is why they are also one of the most expensive melons you could buy. The melon originated in Persia, but was found growing in Italy when a Hollywood actress was there making a film. She brought some seeds back to a farmer friend in Florida. (Her identity was always kept a secret.) The farmer began growing them and fell in love with them, but he could pronounce the melon's name. So he renamed this sweet melon after two of the sweetest girls in his life, his daughters Sharon and Lynn.
MELON SALAD FROM PERSIA
Ingredients
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2 ea Melons (you pick the varieties)
1 cup Strawberries (cleaned and sliced)
3 ea Peaches (peeled and cubed)
1 cup Grapes (red or green seedless)
2 TBS Sugar
1 TBS Grand Marnier
to garnish Mint leaves
to top crushed ice or whipped cream
Instructions
- Carefully cut the melons in half and remove the seeds.
- Scoop out the flesh with a melon baller, making sure not to damage the shell. If you don’t have a melon baller, scoop out the flesh with a large spoon and cut into bite-size pieces.
- Slice strawberries (leave four unsliced for garnish). Place in a bowl with the melon balls, peaches, grapes, sugar, rose water and lemon juice.
- Pile the fruit into the melon shells and chill in the refrigerator for 2 hours.
- To serve, sprinkle with crushed ice or whipped cream, a whole strawberry and a sprig of mint.
Galia Melon with Lavendar Syrup
Ingredients
1ea Galia Melon (sliced)
½ cup Water
½ cup Sugar
1 TBS Lavender flowers
½ TBS Meyer lemon juice
as needed Lavender flowers, for garnish
½ cup Blueberries, for garnish
½ cup Raspberries, for garnish
Instructions
- Make simple syrup by bringing water to a boil, add sugar and stir until dissolved. Add lavender flowers and lemon juice. Let reduce by half or until thick. Cool and strain flowers out of syrup.
- Slice melon into thin half moons, remove skin by slicing under flesh of melon. Layer on a platter, drizzle syrup over melon and garnish with lavender flowers, blueberries and raspberries.
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