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Melons: Specialty
The increasing number of melon varieties showing up at your local supermarket has complicated the
selection process immensely. With so many choices, it isn't always easy to know how to select the best
melon in each variety. Which ones will ripen when I bring them home, and how much emphasis should I put
on color and appearance?
Too help solve this dilemma, remember the following two attributes of a ripe melon. Rely on your nose,
and look for a melon with the strongest fragrance, for this will most likely be the best tasting. Next,
look for a melon that is heavy for its size, because if you have two melons of equal size, the heavier
one is almost assuredly the riper and better tasting melon.
California is the number-one melon supplier. Most imports come from Mexico and Central America,
particularly Costa Rica, Guatemala, and Honduras.
Selection & Storage
When selecting different specialty melons look for:
- Melons that are fragrant, particularly at the stem end.
- Melons should be firm but have some give, which should not be confused with soft, overripe melons.
This is particularly true at the stem end, which should yield to pressure but not be soft or mushy.
- Good moisture content means that the melon will be heavy for its size.
As with most fruit, avoid melons that show cracks, shriveling, or other obvious signs of poor quality.
Another good test is to shake the melon. If you hear liquid sloshing inside, the melon is most likely
overripe.
Most melons will ripen after they are picked but their sugar content won't increase so try to select
only ripe melons at your market. To ripen melons at home, keep them at room temperature until they are
ready to eat. It should take no more than a few days, four at the most. Since melons are ethylene
sensitive, they will ripen more rapidly in the presence of ethylene-producing fruit as bananas and
pears.
Refrigerate melons only if they become too ripe or have been cut. Whole ripe or cut melons should be
stored at between 40°F and 45°F. A whole ripe melon will last in the refrigerator about three days. To
keep a cut melon moist, leave the seeds inside the fruit until you're ready to eat it. Cut melons should
be tightly wrapped, and always taste better if they are brought to room temperature prior to eating. In
general, melons don't freeze very well.
Preparation
It is suggested that you wash melons thoroughly before slicing to remove any potential bacteria. The
easiest way to enjoy a melon is to cut it in half or quarters (depending on the size), remove the seeds
in the portion you plan to eat, then scoop out the flesh with a teaspoon.
To cube a melon, take a melon that has been quartered lengthwise and slice off the usable fruit from
the rind with a sharp knife, then cube as desired. Another method is to slice off the rind with a sharp
chef's knife and then slice lengthwise (to the desired width) and cut crosswise into cubes. This method
works best when you have a lot of melon cubes to do. Melon balls can be scooped right from a melon half
without removing the rind. Melon ballers come in various sizes and are handy not just for melons but for
other fruits as well.
If you discover a melon is not quite ripe after you've cut it open, it can be rescued with some orange
or melon liqueur, orange or other citrus juice, a little sugar, and maybe some minced candied ginger for
added flavor. Overripe melon can be used for cold melon soup or a smoothie with some yogurt, honey, and
orange juice.
Varieties
Casabas are a somewhat round melon with a ridged skin
that is bright yellow with a greenish cast. The flesh is green, juicy, and lightly sweet.
Crenshaw/Cranshaw melon is a cross between a
Casaba and a Persian melon. Crenshaws have a slightly pointed stem area, and a smooth yellow-green rind
with shallow grooves. The rind color changes from predominantly green to a yellow-gold tint when it is
ripe, with an aromatic flesh that is sweet, juicy, and lightly spiced.
Juan Canary melons have a furrowed rind
that is a bright canary yellow and were named after the Canary Islands where they were first popularized.
A variation of the casaba melon, its shape is oblong with slightly pointed ends unlike the Casaba's round
shape that's pointed only at the stem end. The flesh is creamy white with a pink tinge around the seed
cavity.
Santa Claus melons are so named because they
come on the market in December (they're also called Christmas melons) and are dark green and yellow
striped with a flesh similar to Casabas, but not quite as sweet as many of the other varieties.
Persian melons look like a rounder, larger
cousin of the cantaloupe with fine netting over a dark background. The pink-orange flesh is firmer than
that of a cantaloupe and described by some as buttery.
Sharlyns have a tan variegated skin and pale
flesh similar in some respects to the Crenshaw.
Cranes are a hybrid of three melons with a
tangy, deep orange flesh and a skin that changes from creamy to light orange when ripe.
Galias are a sweet and juicy winter melon
often imported from Israel but also from the Caribbean.
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