Earthbound Farm Organic Salads, Fruits and Vegetables

A myriad of adjectives springs to mind when listing the memorable attributes of a perfectly ripe melon: Luscious, Juicy, Flowery, Sweet, Spicy, Delicate, Aromatic, Perfumed.?? Sweet melons are members of the gourd family, a large botanical classification that also encompasses cucumbers and squashes. There are two broad categories of edible melons, the muskmelon and the watermelon, each of which has numerous varieties. Melons, like all members of the gourd family, grow on trailing vines. In general, muskmelons (Cucumis melo) have patterned rinds and thick, juicy flesh encasing a central cavity filled with pale, edible seeds. Watermelons, by contrast, are a different genus (Citrullus lanatus) that originated in Africa, and have seeds dispersed in a radial pattern throughout the flesh, rather than gathered in a central core.

Muskmelons originated in the Near East, probably in Persia. We know from hieroglyphics dating back to 2400 B.C. that melons existed in ancient Egypt, and evidence indicates they were cultivated by the ancient Greeks and Romans, as well. They spread through Europe during the Middle Ages, but didn't attain popularity until the 15th century, when they became prized and celebrated by the French royal court. Christopher Columbus carried muskmelon seeds to America, as did Spanish explorers who later cultivated muskmelons in what is now California.

In the United States a melon we call "cantaloupe" is the most popular variety. It is not a true cantaloupe, however, and is actually a muskmelon. The American "cantaloupe" is characterized by a soft, netted, khaki-colored rind and bright orange flesh. The true cantaloupe originates from the town of Cantaloupe near Rome. Unlike our US-marketed "cantaloupes", the European variety has a scented yellow flesh with a hard, greenish-golden rind that is banded into narrow segments.

Today, with the burgeoning of interest in heirloom fruits and vegetables, you will find a growing assortment of muskmelon varieties popping up across the country. Many markets now offer a wide selection of orange-fleshed melons, similar to cantaloupes, such as Ambrosia, Persian, Crenshaw, Cavaillon and Charentais.?? The popular Honeydew melon, another member of the muskmelon family, has a smooth, creamy white rind and meltingly soft, pale green flesh that lightens to white when ripe. Although they can be disappointingly bland, a perfectly ripe honeydew is considered to be the sweetest of all melons, and they were prized by the Egyptians. Other green-fleshed melons include Galia, technically a cross between the honeydew and cantaloupe, Ogen (a hybrid developed in Israel) and Casaba, a large sweet melon whose flavor is reminiscent of a mild cucumber. Two other varieties worth seeking out are Canary melons and Sharlyns, both exceptionally sweet with juicy white flesh.

Whichever variety you choose, you'll be glad to know that melons are very low in calories and high in nutritional goodness. Orange-fleshed varieties contain very high amounts of beta carotene. All melons supply a good amount of vitamins B6 and C, as well as potassium and soluble pectin fiber.

North American cantaloupes are available from May through October. Galias and Sharlyns have shorter seasons within this time frame, while Crenshaws and Persians are in season from July to October, with peak harvest occurring in late summer.

Choosing a melon that will live up to its potential can be challenging. Muskmelons do not ripen once they have been picked, and sometimes they are picked too soon to develop any flavor and aroma. The only indicator of ripeness is the rind, but unfortunately, the characteristics of one variety can differ from that of another, making generalizations difficult. That said, avoid melons with cracked rinds or soft, spongy spots. Melons should feel heavy for their size and give off a pleasant, sweet, fruity aroma. Ripe Crenshaws have a spicy fragrance and a springy (not mushy) skin, while Persians will have a perfume-like aroma, a slight golden blush on the rind and a lightening of the netting color. Some varieties, however, such as Casaba, do not emit any aroma. With Casabas, look for an even colored yellow rind as an indicator of ripeness.

When selecting cantaloupes, Ambrosias or Galias, the rind should be slightly golden ??? not green- and a thick, raised netting should cover the entire rind. If the melon was picked when ripe, the stem (or stalk) end will have a clean, smooth indentation, known as a "full slip." If the end is jagged, this indicates the melon was picked before it ripened. Gently press the stalk end with your thumb, and if it gives a bit to slight pressure, the melon is ready to eat. A rock hard cantaloupe is a sure sign of immaturity when harvested.

At home, if your melon is not perfectly ripe, let it sit, uncut, at room temperature for several days. Although the flesh will not sweeten, it will become softer and juicier. If your melon disappoints, even after 2 or 3 days of "ripening" at home, then it was picked too soon and nothing can be done to improve it. Growing your own melons, or buying locally from farmer's markets or roadside stands, is often the best way to ensure quality.

Ripe melons should be refrigerated and ideally used within a day. Once cut, wrap melons in plastic wrap or place in an airtight container and refrigerate up to 4 days. To serve in slices, cut in half lengthwise, scoop out the seeds, and then cut the melon into long wedges. For a more decorative presentation, slip a flexible knife between the rind and the flesh of each wedge. Cut carefully to release the melon from the rind, but keep the flesh in place. Then, slice the fruit crosswise into 1-inch chunks. Push alternate chunks in opposite directions to give a staggered effect.