Guide

Fruit and Vegetable Guide

Melon

Summer

Description: Melons are large, hard-skinned fruits with sweet, juicy flesh. They are part of the gourd family. Watermelon has the highest water content. Cantaloupe and honeydew are varieties of muskmelon.

Selection: Melons should give to gentle pressure at the blossom end and smell sweet. Hard melons should sound hollow when knocked with a knuckle. Avoid any melons with lumps or soft spots and watermelons with a flat side. Choose cantaloupe that are heavy for their size, with a fruity aroma and thick, well-raised netting.

Storage and handling: Keep uncut melons at room temperature until fully ripened, then refrigerate for up to 5 days. Before cutting, wash the skin well. Cut melon can be refrigerated, wrapped tightly in plastic, up to 3 days.

Preparation: Cut honeydew and cantaloupe in half and scoop out the seeds. Remove skin if desired and cut into wedges, balls, or slices.

Serving suggestions: Eat melon plain or in fruit salads. Chill and drizzle with lime juice. Use in sherbets and sorbets (SIS, p. 159).

Nutrients:Varies; most varieties are high in Vitamins A and C.

1 lb. raw = 2 cups
1 lb. cooked = n/a

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

Subscribe to a recipe a week from the Simply in Season cookbook.


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