Melons
Melons belong to the Cucurbit family, which includes cucumbers, pumpkins, gourds and squash. There are two categories of melons -- watermelons and muskmelons.
Watermelons range in size and shape from miniature balls to 20 to 30 pound oblong melons with or without seeds.
Muskmelons contain a central cavity filled with seeds. There are three basic skin types -- ridged, meshed or smooth.
A leading indicator of ripeness is smell. The melon should have a sweet aroma.
Store both ripe cut and uncut melons wrapped in plastic in the refrigerator. This will prevent melon aromas from permeating other foods and vice versa. Slightly unripe melons can stand at room temperature for a few days to further develop flavor, aroma and texture.
Whole ripe melons will last about a week in the refrigerator and cut ones about two to three days. Cutting through the rind of an unwashed melon can draw bacteria from the surface into the flesh. Be sure to rinse the entire outside of melon with tap water before cutting to remove any surface dirt.
Melon Math: 3-pounce muskmelon equals 6 cups diced melon or 6 (1-cup) servings.
Nutrition Information
The nutritive value of melons greatly depends on the variety of
melon. Melons are in the same family as squash; their nutritive
value ranks somewhere between summer and winter squash.
Most are excellent sources of vitamin C and potassium. Varieties
with a deep orange flesh, such as cantaloupe, are exceptional
sources of beta carotene, which provides vitamin A. The vitamin
A in one cup of cantaloupe gives one-half of an adult male's daily
Vitamin A requirement and about two-thirds of an adult woman's.
The great thing about melons is that the calorie and fat values are
low. Use melons to boost your "5-a-Day" (fruits and vegetables)
count.
Varieties of melons with a deep orange flesh, such as cantaloupe, are exceptional sources of beta carotene, which provides vitamin A.
Recipe: Gingered Melon
3/4 cup water
1/2 cup sugar
4 teaspoons lemon juice
2 to 3 teaspoons finely chopped fresh ginger
2 teaspoons finely shredded lemon peel
4 cups watermelon, cantaloupe, and/or honeydew balls
1/3 cup flaked coconut
In a small saucepan over medium heat, combine water, sugar,
lemon juice, and ginger. Bring just to boiling; reduce heat to low
and simmer, uncovered, for 5 minutes. Remove from heat; stir in
lemon peel. Cool to room temperature. Before using, strain of and
discard the ginger and lemon peel.
Pour syrup over melon balls, stirring gently to coat. Cover and
refrigerate for 2 hours. To serve, spoon melon balls and a little
of the syrup into individual dessert dishes. Sprinkle with coconut.
Makes 6 servings.
Print just this recipe. (New window)
See also:
Melon Salad
Minted Melon Salad
Chilly Melon Cups
Mango and Melon Salad with Strawberry Sauce
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