Melons

Melons

Canary, Horned (Kiwano), Sharlyn, Cantaloupe, Casaba, Musk, Athena, Crenshaw, Charantais, Ogen, Christmas, Pepino, Persian, Galia, Honeydew, Santa Clause, Uzbek, Pepino, Watermelon - Seeded, Seedless, Yellow, Orange - Summer time delights!

Large or small, yellow or green, smooth skinned or rough skinned, with flavor ranging from light, moist and refreshing to intensely fragrant, this sweet, sun-baked cousin of the gourd brings a note of freshness to any stage of a meal.

The melon is thought to be introduced through China in the Three Kingdoms period. According to recent estimates, melon cultivation represents around 24% of total fruit production. Cantaloupes were cultivated in Egypt, Iran and Northwest India dating back to 2400 BC.

Melon fact:

a cantaloupe is not really a cantaloupe. Muskmelons have been masquerading as cantaloupes in the US for a long time. True cantaloupes are not netted, have deep grooves, a hard warty rind, and green or orange flesh. Europe grows the true cantaloupes, and easily makes the distinction between muskmelons and cantaloupes. Food historians have been befuddled when it comes to determining the exact origin of the melon - so if you are somewhat confused here, do not feel alone.

By the 1600's cantaloupes were grown from Florida to New England, although they did not attain popular acceptance until the 19th century. It was not until after the Civil War that cantaloupes became a major crop in the US.

According to 1881 French records, the Netted Gem - our familiar cantaloupe - was first exported to the US. Commercial production of the cantaloupe began in 1895 in Colorado. Around 1900 the honeydew melon arrived in the US - the White Antibes - winter melon. French writer Claude Mermet's writing of melons translated like this:

"Friends are like melons. Shall I tell you why? To find one good one, you must a hundred try."

Many take issue with Mermet's melon statement, feeling that good melons are the rule, bad melons the exception. It is still applicable today that melons must be eaten at the exact moment when they have attained "the perfection which is their destiny."

Today's cantaloupes grown in California are grown in two regions: the Imperial Valley - desert-like area - planted in December through March. The San Joaquin Valley - central California - plantings begin in February and continue through July. Between these two growing regions, local cantaloupes are available from May through October. The term muskmelon surfaces often when referring to cantaloupes. Historically, the cantaloupes grown in the US are called muskmelons, but growers use both words interchangeably.

Late summer-maturing specialty melons referred to as winter melons include: casaba, crenshaw, Christmas and canary varieties. The scientific name for cantaloupe is Cucumis Melo with seven different botanical variations. The Reticulatus variation is our familiar cantaloupe. Others in the cantaloupe group are the galia, Persian and charentais. As noted above, the true cantaloupe - cantaloupensis - has a completely different appearance, and is only grown in Europe.

Cantaloupes are also members of the Curcurbit family that includes watermelons, squashes, gourds, pumpkins and cucumbers. The Curcurbit family members can readily cross-pollinate with other varieties of that same family, so growers are careful to keep them apart. For example: if you plant two varieties of cucumbers close together, bees may carry pollen from one to the other. Although you may not see anything unique in that planting season, if you save the seeds from those plants and plant them the following year, you may discover a strange looking cucumber or two!

Today, California grows approximately 70% of the US melons we call cantaloupes, with Texas and Arizona second and third in production.

Melons thrive in hot and even humid regions. In terms of taste, melons have it all - they are fat-free, full of vitamins and a lot of fun to eat - ideal for summertime enjoyment whether it is for breakfast, a picnic or after dinner!

Note: Always thoroughly wash your melons before you cut into them - disease-causing bacteria are likely to cling to the outer rind and can be transferred to the flesh of the fruit when it is cut into.

Cantaloupes:

Orange flesh and a distinctive, sweet taste.

Honeydew:

Incredibly sweet and very high in vitamin C. Two different varieties: green flesh and orange flesh.

Casabas:

A good casaba is one of the most scrumptious delights of the melon world.

Sharlyns:

Creamy flesh is mildly sweet and edible to the rind. For an extra taste treat, flavor with a sprinkle of ginger or a squeeze of lime.

Galias:

A deliciously spicy and juicy flavor, tastes like a cross between a cantaloupe and honeydew - prized as a dessert melon.

Crenshaws:

Considered among culinary pros as the highly regarded dessert melon - patrons at upscale restaurants are always willing to pay generous prices for this fabulous fruit.

Honeydews:

Ripeness is difficult to judge with this melon, but it should be slightly soft around the blossom end and have a faint, agreeable aroma. Green and orange varieties are available in the honeydew world.

Persians:

The most enjoyable way to eat this flavorful melon is to cut it in half, scoop out the seeds and eat with a spoon. Makes a terrific cold melon soup!

Santa Claus:

Similar to the canary melon, and not quite as sweet as many other varieties - but refreshing and delicious nonetheless!

Watermelons:

Virtually available year-round, about 75% of all watermelon sales are between June and August. Improved postharvest techniques - mainly cooling the fruit quickly to prevent deterioration-enables consumers to enjoy better tasting melons. Competition from the many varieties of melons has brought consumption of watermelons down to about 13 pounds per person per year currently from 17 pounds previously. (seeded and seedless varieties)

Watermelons - Yellow:

Grand and delicious just as it is - this attractive yellow fruit adds a nice contrast with other melons.

Canarys:

Peak season for this sweet melon is from June through September. Fragrant, sweet and juicy, the crisp flesh offers a very distinctive, addicting flavor.

Charantais:

Considered one of the finest melons available - originated in France, the Cavillon variety of the charantais is the favored variety. This is a small melon, and is very sweet with an extremely pleasing aroma.