July 22, 2010
Watermelon, cantaloupe, casaba, honeydew, persian, cranshaw, whew!
There are so many kinds of melons to choose from right now at the height of summer, and with the hot spell of weather we have been having, melon is a very refreshing way to cool down.
High in Vitamin A and C and low in calories, eat them while you can because the season is ever so short. I have to admit that most times I pick a dud when it comes to flavor. Choosing them by smell, shaking them or looking for soft spots do not make for good detective work when trying to choose a good melon.
Once a melon is plucked from the vine, it’s all over. It will ripen no more. So it is the luck of the draw I guess. I usually choose one that feels heavy in my hand and bring it home to sit on the counter for a few days.
Don’t refrigerate them before cutting because the cold will not add anything to their flavor. Once they are cut, then you must refrigerate them.
There are so many ways to use melons in your cooking besides just having a ho hum slice all by itself. How about a refreshing melon ball fruit salad with sparkling wine.
2 cups honeydew melon balls
2 cups cantaloupe melon balls
2 cups watermelon balls
4 tablespoons warm honey
Toss all the fruits together in a large bowl with the honey. Divide and fill 8 goblets or wine glasses with the fruit mixture. Just before serving, pour Asti Spumante, a sparkling dessert wine, into each glass or goblet. Serve immediately.