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Melon Basics: Date Added: 18 May 2011
Listed in: Fruit To Try
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Melon Basics
Ingredients

I love melon, Honeydew (large white-green skin and green flesh) is pictured above, and the following are all good choices too: Cantaloupe (musk melon), Casaba (shaped like a pumpkin), Crenshaw (large with pale orange juicy flesh), Honey Ball (looks like a small Honeydew), and Persian (looks like a very round cantaloupe).
It is very hard to tell how good a melon will be just by looking at it, but try these tips: The surface should yield just slightly when pressed and there can be a slight, pleasant fruit aroma. Casaba melons do not carry an aroma. Avoid melons with large cut or punctured rinds. Tiny decayed spots are not likely to be a problem if the melon is used right away. All melons are a great source of Vitamin C and the orange variety is a good source of beta carotene—a substance that turns into Vitamin A.

Cooking Instructions

We do not eat the skin of melons, but I always wash the skin before I slice it to eliminate the risk of spreading surface germs to the fruit itself. Simply slice in half and remove seeds and scoop skin away from the rind or slice into wedges. I keep most melons at room temperature until ripe and refrigerate once cut. Melons can be frozen but they will lose some flavor.

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