Smutty
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Usually I start with melons and end up having peach.
Melons are great appetizers. I like them honey dripping. They satisfy my sense of taste (also smell in many cases). Oh, how I love them ripe melons!
Now peaches are the main feast and even more satisfying! I'm just in heaven as my tongue sates itself on its moist pulpy flesh... I unleash combinations of licks...
OHHH... you have awakened my appetite :-( I haven't had it fruity in a long time :-(
I just love it fruity, don't you Heba? |
SILVER
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Melons are a good source of vitamin C and potassium. They have high water content are relatively low in calories, and also fat and cholesterol free.
Varieties
Melon varieties are now endless! Cantaloupe, honeydew, and watermelon are the most well known varieties. Lookout for more unusual melons at your local supermarket or farmer’s market for a different and tasty sweet treat!
CANTALOUPECantaloupe
Actually called a muskmelon, this familiar fruit with orange flesh and khaki netted colored skin provides the most beta-carotene in the entire melon family. Select melons that are slightly golden with a light fragrant smell (an indication of its ripeness). Cantaloupe is typically available year-round, with a June through August peak season.
CASABA MELON
Casaba
Unlike the other melons, casaba melons do not have an aroma. This is a large melon that is pale yellow when ripe and has white flesh with a sweet taste. This melon peaks in the fall, but starts showing up in markets in July through December.
CRENSHAW MELON
Crenshaw
These melons can weigh up to ten pounds and deliver a unique sweet and spicy flavor. They are a hybrid between the casaba and Persian melon with a yellowish skin and salmon colored flesh. Peak season for Crenshaw melons is August through September, with the fruit season beginning in July and ending in October.
HONEYDEW MELON
Honeydew
The sweetest of all the melons and averaging five to six pounds, honeydew melons have a creamy yellow rind when ripe and pale green flesh. It’s best from June through October, but is available year round.
PERSIAN MELON
Persian
This melon is quite similar to the Cantaloupe, but it slightly larger in size, has a reener rind, and on the outside it has finer netting. Persian melons are peak in August and September with the season beginning in June and ending November.
SANTA CLAUS MELON
Santa Claus
This melon is also known as the Christmas melon because it peaks during the month of December. This variety is similar to the watermelon with the green and gold stripes, but is about a foot long and isn’t as sweet as the other melons.
SHARLYN MELON
Sharlyn
This melon tastes like a cantaloupe and honeydew combined. Sharlyn melons are sweet with netted outer layer, greenish-orange rind, and white flesh. The availability varies, so check your local supermarkets and farmer’s market.
Selection
In general, melons should be shaped according to their variety. For example, cantaloupes should be round, etc. In addition, melons should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and for most mature melons have a fruity fragrance (if not chilled).
Storage
Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.
Preparation
Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature. |
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