Chilled, sweet melons are a treat when the weather is hot, and knowing what to look for will make choosing a ripe one easy.
Melons are at their best during the summer, and on a hot day, nothing cools like chilled melon. Since the flesh of a melon is mostly water, it is thirst quenching as well. Good snacks range from the standard-fare proscuitto wrapped cantaloupe to scooping out even balls of watermelon and drizzling them with flavored syrups. Even desserts can get a pick-me-up from the addition of melon. One way to serve melon is to puree the flesh and mix with a little sugar and liqueur for a cooling after dinner treat. Not only refreshing and fat free, but serving up a supermarket melon this way can transform any weekday meal into an occasion.
Although most consider melon a fruit, it may be interesting to know that some popular varieties are actually related to the cucumber family. Melons come in every size and shape you can think of and all lend a sweet touch to a dish. The peak time for melons is in the summer, although imports can be found year round. Finding one and bringing it home can be a wonderful experience or a very disappointing one, depending on the degree of ripeness it was picked at or if the melon has succumbed to mishandling or insects.
Here are some tips on selecting a good melon classified by the most popular varieties:
Cantaloupe/Muskmelon
Look for a cantaloupe with no stem pieces sticking out of the end. A smooth cut end generally means it was cut from the vine at the proper time.
Opposite the stem is the blossom end, and both ends should be free of decay or bruising.
The netting on the outside should be well defined.
A cantaloupe will give off a characteristic melon aroma when it is ripe, and can transfer to other foods. Conversely, it can pick up other smells from foods in the cooler so keep cantaloupes separate from delicate foods or strongly flavored foods.
Cantaloupes continue to ripen at room temperatures so if you are not going to serve a fresh melon when it is ripe, refrigerate it.
Honeydew
These melons are larger and can be found with different color hues for the flesh.
The skins should be almost silken to velvet in texture and the blossom ends should give slightly when pressed.
Honeydew melons will continue to ripen if left on the counter at room temperature, so put fully ripened honeydews in the cooler away from strong odors.
Watermelon
Many different varieties can be found for this summer favorite, from seedless to yellow-fleshed. For all varieties, look for smooth rinds with no soft spots. Avoid those with cuts along the sides or ends or those with cracks.
A good way to check a watermelon is to slap the sides, it should make a hollow sound.
The cut end and blossom end should give slightly when pressed, but should not be overly soft and they should be free of decay.
Since watermelon is often very large, they can be found in the supermarket cut and wrapped in cellophane ready for eating. It should also be free from soft spots, white streaking in the flesh, and tightly wrapped. Always store this in the refrigerator at home, and only select ones that are brightly colored with dark seeds.
Although melons are used often in salads and as a component in appetizers and beverages, they are also great when served as dessert. Try the recipe below, and if you’d like to serve it to the kids, simply omit the alcohol.
Honeydew Basil Granita
Right before serving, top with several strands of fresh opal basil chiffonade for a little color and flavor.Ingredients
1 honeydew, peeled, seeded, and chopped into 2 inch chunks
1/4 to 1/3 granulated sugar, superfine
1 to 2 T Kirsch or a melon liqueur
1/2 lemon, juiced and seeds removed
Several leaves of opal basil for chiffonade garnish
Place the melon in a blender with the Kirsch, lemon juice and starting off with 1/4 c of the superfine sugar. Puree until smooth, and taste. If the melon needs more sweetness, add in another tablespoon of sugar.
Transfer all the pureed honeydew mixture into a flat, metal baking pan, and freeze for about 30 to 40 minutes. Remove and take a fork to work the frozen mixture from sides to center, breaking up any large chunks, until it is completely mixed. Place in freezer again and freeze for about a half an hour.
Repeat this process two more times, of breaking it up and refreezing.
To make the basil chiffonade, rinse off several opal basil leaves and pat dry with paper towels. Take each leaf and stack them up one on top of the other, about 5 to 6 high. Starting at the sides of the leaves, on one end begin to tightly roll up until it is rolled into a tube. With a sharp knife, make thin slice cuts. When the basil leaves are all cut, gently take them and carefully fluff without completely unrolling, and save for the garnish.
For service, spoon the granita into chilled dessert glasses or bowls, and top with the opal basil chiffonade. Serve immediately.
The copyright of the article Choosing Summer Melons in Seasonal Cooking is owned by Renee Shelton. Permission to republish Choosing Summer Melons in print or online must be granted by the author in writing.
