The Fruit of Summer
Melons are one of the highlights of summer. And unfortunately for their thick skin, they have become as unseasonal as potatoes and onions.
Growers have managed to harvest melons with machines and ship truckloads of them from outside the country throughout the year.
At my local stores, they show up in early May, coming from the Imperial Valley and Mexico. They have the potential to be flavorful, but more often, anything purchased before July is questionable. Honeydew melons, including Crenshaw and Casaba, take longer to grow than cantaloupes and watermelon and will show up in farmers’ markets in August.
I know that when the weather warms up, the store’s melons will tempt you, but waiting will reward you with a much better fruit in the end.
Bringing them Home
Once picked, melons do not continue to ripen.
You can keep them on the counter for a day or two if you don’t have space in the fridge. Cantaloupe and honeydew melons will quickly soften if not eaten as soon as possible. Watermelons will stay fresh in the refrigerator for a week or two before opening.
How to cut a melon.
At home, I have a “fruit only” cutting board that I use for melons. Melons pick up all of the subtle flavors left on the cutting board, even after you clean.
Wash melons before cutting into them. Washing prevents bacteria from the surface, entering the flesh when you cut through the skin. The main food safety concern is that if you leave the melon at room temperature after cutting bacteria could grow.
The easy way to cut melon is by leaving the skin on and cutting it in half, scooping out the seeds, then cut the melon into wedges with the skin acting as a handle.
To cut the melon into cubes, cut off a slice from the stem end and the blossom end to expose the flesh inside. Place the melon on your cutting board with the now flat bottom on the board. Slice the peel off, from top to bottom, moving the melon around as you go. Then slice the melon in half and remove the seeds and cut into cubes. Store the cut melon cubes in the refrigerator to chill before eating.
The Simplest Recipes
I will eat as many melons as I can in the summer, but if you tire of them, try this salad recipe or freeze melon cubes to make this sorbet. The melons are interchangeable in these recipes. Try them with cantaloupe, honeydew or watermelon.
Melon Sorbet
- 4 cups cubed frozen melon
- ½ cup of sugar
- ½ cup of water
- 1 Tablespoon lemon juice
- 1 Tablespoon vodka or other liquor (optional, but will help to keep from freezing solid)
Combine the sugar and water, stir well, and set aside for a minute to dissolve completely. In a blender, add the frozen watermelon, lemon juice, vodka, and sugar-water. Blend well. Put into a container and put it in the freezer for 2 hours or overnight.
Watermelon Cucumber Feta Salad
- 3 cups watermelon cubed or balled
- 1 cucumber, sliced
- 2 tablespoons basil, thinly sliced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
Place the watermelon, cucumber, and basil in a large bowl. In a small bowl, whisk together the olive oil, lime juice, and salt and pepper. Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.
Freeze melons for storage.
If you find yourself with too many melons, you can store cut cubes in the freezer. Once they thaw, you will have mostly juice, but this is perfect for making a refreshing drink, turning into popsicles or sorbet.
Underripe melons make excellent salads.
If you find yourself with an underripe melon, treat it like its cousin the cucumber. Make a salad with lime juice and finely diced hot chiles and green onions.
Seedless Fruit
Fruit, by its botanical definition, must have seeds. A fruit is the seed-bearing structure of the plant. Vegetables are all of the other portions of the plant that we eat.
A seedless watermelon is a genetic “mule.” Meaning that it can’t reproduce. These melons are created by treating seeds with a natural chemical that causes a genetic mutation. In the garden, the seeds from the mule plant grow and are pollinated by a standard seeded watermelon plant that grows alongside the seedless watermelons. The result is a fruit that can’t reproduce, no seeds.
Enjoy them at their best
Whenever someone asks about how to choose a melon, I try to tell them that the secret is only to buy them in season. You will be rewarded by waiting and get to enjoy the best melons at their peak.