A Information to Sorts of Melons

When melons are on the peak of their season in late summer season, you’ll find them at native farm stands and markets in a pleasant selection and abundance. Whether or not sliced for snacking, blended right into a refreshing melon drink, added to salads, and even grilled, they’re versatile and stuffed with taste. 

Having grown up on grocery store meals within the ‘90s, I didn’t see a lot by means of melon variety. I had tasted the usual cantaloupes and honeydews, however at the same time as a baby, I turned my nostril at super-sweet fruits and insisted I didn’t like melons. Give me crisp. Give me tart—I’m a sucker for a little bit pucker. Later, whereas touring in Asia and Europe, I used to be romanced by melons that regarded nothing like those at house. Some resembled pumpkins, some have been colorfully striped, and plenty of have been completely bursting with the assorted taste nuances I craved in fruit, from bittersweet to inexperienced and earthy. As we speak, I’m recreation to strive any new melon I meet.

Given what number of sorts of melons there are, do your self a favor the subsequent time you are on the market and choose one up, even (or maybe particularly) if it seems completely different from what you’re used to seeing. “Don’t restrict your self to what’s accessible on the grocery retailer,” says chef Thomas Trainor, a lecturing teacher on the Culinary Institute of America. “Try your native farmers marketplace for contemporary, seasonal choices. And go to an Asian grocery retailer in your space for excellent choices past the watermelon, cantaloupe, and honeydew.”

Trainor provides that melons stand out in candy and savory functions, “will be added as a contemporary chew to raise many dishes,” and “have a novel capability to cross into many various cuisines and types.” Plus, they can be utilized at or earlier than peak ripeness with equally scrumptious outcomes. That will help you profit from the summer season fruit, we’ve put collectively this information to some common (and lesser-known) melon varieties and finest use them.

What Is a Melon?

Melons are a sun-loving fruit that develop on trailing vines. “They like to develop in locations which have heat temperatures and plenty of solar, so photosynthesis sends sugars to the fruit,” says Penelope Perkins-Veazie, PhD, a professor of horticultural science and specialist in postharvest produce at North Carolina State College. She notes that cool nights are additionally important to assist preserve the sugars within the fruit.

All melons belong to the gourd household Cucurbitaceae—which means they share a lot in widespread with cucumbers and each summer season and winter squash. What differentiates them is sugar and tender flesh. “The sugar content material in these candy melons is between 8% and 16% versus the three% to 4% in squash,” says Perkins-Veazie. “Melons even have much more free water content material.” Which means, they’re refreshingly juicy!

Breakfast & Brunch

Contemporary Cantaloupe and Honeydew Salad With Lemon and Thyme

The Cucurbitaceae household splits into 4 genera, two of that are the candy melons: citrullus lanatus and cucumis melo. 

The citrullus genera consists of fruit with seeds unfold all through, like watermelon. The extra generally grown cucumis melo have a central seed cavity, like cantaloupes and honeydew, and are literally extra carefully associated to cucumbers than to watermelons. Watermelons have been initially cultivated in Africa and got here to the Americas by way of European colonists and the slave commerce, whereas melons got here from Southwest Asia and unfold by Europe earlier than making their strategy to the colonies within the late sixteenth century.

Sorts of Melons

“There’s an infinite variety of melons, and most of the people usually are not aware of the extraordinary variety,” says Amy Goldman, an heirloom seed preservationist and creator of The Melon. “Farmers and beginner breeders have developed lots of of sorts over lots of of years, and I feel there is a melon for everyone, for each inclination.”

Goldman explains that melons have 16 horticulture teams. The melons we’re most aware of within the US usually settle into one in all two teams. 

• The inodorous group, a.ok.a. winter melons or casabas, is thought for being extraordinarily candy however not so aromatic till sliced open. The thick rinds that permit them to be saved properly for a number of months additionally make them lack aroma. These melons are usually bigger and take longer to develop, so that you’ll see them later in the summertime or in early fall.
• The reticulatus group, a.ok.a. muskmelons, may be very fragrant however has a brief shelf life. 
• Watermelons don’t have any horticultural teams, however Goldman says there’s loads of variety there, too, which is usually lacking on the grocery store.

Relating to sweetness ranges, the trade measures melons in levels of Brix utilizing a refractometer gadget. Goldman says a studying of 11 levels or extra will put a smile in your face. Beneath is an summary of 10 melon varieties—a couple of requirements you’ll discover at any grocery store, in addition to a number of specialties that you could be see at native markets, farm stands, or Asian grocers.

Cantaloupe

Origin: Persia and western Asia
Group: Reticulatus
Coloration: Beige-yellow rind, orange flesh
Taste: Robust musky aroma and candy like honey
Texture: Dense
Sugar Content material: 10-11° Brix
Finest Makes use of: Pair with cured meats, black pepper, celery, or mint.

The melon Individuals name cantaloupe is technically a muskmelon—a melon group characterised by a strong musky aroma and a raised netting sample or deep grooves on their pores and skin. 

The orange flesh that’s subtly candy like honey is commonly utilized in fruit salads and desserts, however Trainor says cantaloupe pairs exceptionally properly with salty gadgets and advantages from a vivid, contemporary herb like mint or basil. “An acidic French dressing may assist improve the flavour of the melon,” he says. “An excellent instance of that is the basic Italian melon and prosciutto salad.” Or step it up by pairing melon with with jamón serrano. 

An instance of a real cantaloupe is the extremely aromatic charentais, which is widespread in Europe. “This melon has lovely flesh and a distinguished stage of sweetness,” says Trainor. “Simply eat it as is or with a pinch of salt to deliver it to the subsequent stage.”

Honeydew

Origin: Western Africa and western Asia
Group: Inodorous
Coloration: Creamy yellow rind, pale inexperienced flesh
Taste: Candy like honey and vegetal
Texture: Easy and tender
Sugar Content material: 11-12° Brix
Finest Makes use of: Pair with cilantro, cucumbers, fish, mint, or salty ham. Nice in fruit salads and as a base for chilled soups and drinks, like a Pimm’s cup.

Honeydew is among the sweetest melons round. It’s an inodorus wintermelon, which is much less fragrant than cantaloupe however gives a candy, refreshing taste. Much like cantaloupe, the seeds are situated within the heart channel. These seeds are edible, like pumpkin seeds, so you possibly can roast and salt them for snacking.

“Honeydew pairs amazingly with citrus and spice,” says Trainor. “The basic Mexican fruta con chile could be a incredible method to make use of honeydew. Simply high the melon with a spiced chile combination, like Tajín, and lime juice.”

Watermelon

Origin: Northeastern Africa
Coloration: Inexperienced rind, purple or yellow flesh
Taste: Juicy and candy
Texture: Crisp, grainy, watery construction that compresses once you eat it
Sugar Content material: 10-11° Brix
Finest Makes use of: Grill, pair with salty cheese, purée to make a beverage, pickle the rind.

Watermelons range in measurement and look however are typically rectangular with a easy, darkish inexperienced rind and light-weight inexperienced stripes. They’re a extra distant relative to the opposite melons on this record. Heirloom varieties could characteristic completely different rind colour patterns and flesh that ranges from white and yellow to purple and pink. The standard grocery store watermelons characteristic stripes on the rind and a vivid purple seedless inside.

Seedless variations of the fruit are created by treating younger vegetation with a chemical that causes the plant to provide fruits with nonviable seeds that don’t develop a fibrous black coating. Perkins-Veazie says 97 to 98% of watermelons are seedless now. “It’s humorous, now it’s the seeded ones that fetch a premium worth.” That’s as a result of seeded melons are usually sweeter.

In the event you don’t thoughts some seed spitting, purchase your watermelons at a farm stand. They’ll nearly all the time be sweeter. “My clients inform me our melons are the perfect they’ve ever tasted,” says Ashley Armstrong, a fourth-generation farmer and proprietor of Armstrong Farms in Bastrop, Louisiana. “The Summer season Taste 720 we develop is difficult to beat,” she says of a range that may be each seeded or seedless. “I can not go within the retailer and purchase melons anymore as a result of they do not style the identical, and I do not wish to disappoint myself.”

“Watermelons style nice with salty cheese,” says Trainor, like on this watermelon and feta salad. “You might additionally compress it with a meals saver or vacuum sealer with high-end olive oil and a few soy and make a pleasant fake tuna dish.” Or preserve it easy and purée it into watermelon margaritas or limeade. “I like an excellent watermelon as a result of it’s so versatile,” says Trainor. “Each a part of the watermelon is edible, so pickled watermelon rind is a pleasant bonus.”

Canary

Origin: Persia
Group: Inodorous
Coloration: Vivid yellow rind, white flesh
Taste: Sugary, tangy, and tropical tasting, with hints of coconut and keenness fruit
Texture: Tender and supple
Sugar Content material: 12° Brix
Finest Makes use of: Chilly soups or salads, and with herbs equivalent to basil, mint, and cilantro.

Canary melons, often known as amarillo, are football-shaped muskmelons with a easy pores and skin that’s a little bit wrinkled. “They flip vivid yellow when ripe, so it’s straightforward to know once they’re prepared,” says Perkins-Veazie. The white flesh is Asian pear–like in texture with an umami-rich depth of taste. Nearer to the rind, you’ll get a little bit of tartness, with nearly citrusy or ardour fruit notes. In contrast to many different muskmelons, the canary accommodates a lot much less of an overwhelming musky scent, so it might probably complement all kinds of elements. Trainor says it’s a terrific addition to a fruit salad. Search for the canary melon in Asian grocers, farmers markets, or specialty shops.

Galia

Origin: Israel
Group: Hybrid
Coloration: Beige-yellow rind, pale inexperienced flesh
Taste: Like an extra-sweet honeydew
Texture: Easy and tender, like honeydew
Sugar Content material: 14° Brix
Finest Makes use of: Chilled with a sprinkling of sea salt.

Galia melon is a hybrid of cantaloupe and honeydew melon, however barely smaller and sweeter than each. It’s coated in a netted rind like a cantaloupe however with juicy inexperienced flesh like a honeydew. Like a cantaloupe, the rind will flip from inexperienced to golden when it is ripe. Get pleasure from it as you’ll cantaloupe or honeydew, or serve it chilled with sea salt.

Ivory Gaya

Origin: Japan
Group: Inodorous
Coloration: Ivory rind with inexperienced spots and stripes, white flesh
Taste: Mildly candy with inexperienced vegetal taste, with notes of cucumber and under-ripe pear
Texture: Agency, densely packed, and lusciously tender
Sugar Content material: 11° Brix
Finest Makes use of: Sprinkled with lemon or lime juice or added to a fruit salad

The ivory gaya melon, often known as snow leopard, is a small muskmelon with an rectangular form, a easy rind with variegated streaks and speckles, and agency white flesh. Its flesh has a crisp consistency nearer to the pores and skin and a softer, juicier taste close to the seeded core. This selection will be difficult to seek out, however search for it at farmers markets and Asian grocers.

The melon’s crisp consistency permits it to be eaten as-is, or sprinkled with lemon or lime juice to reinforce the flavour. You may as well wrap it in salty cured meats as an appetizer or mix it into smoothies, juices, and cocktails. 

Because the melon is small, you possibly can slice it and use the melon halves as particular person serving bowls full of cottage cheese or yogurt and granola. Ivory Gaya melons additionally pair properly with different fruits, equivalent to berries, citrus, and kiwi, making it an ideal addition to a fruit salad.

Hami

Origin: Northwestern China
Group: Ameri
Coloration: Yellow rind, gentle orange flesh
Taste: Gentle floral sweetness, refined Asian pear 
Texture: Crisp and watery, like a watermelon
Sugar Content material: 11° Brix
Finest Makes use of: Slice and eat or use rather than cantaloupe.

The Hami is a bigger melon that’s often known as the Asian muskmelon. It is golden yellow with refined netting, rectangular in form, and recognized for its nice floral sweetness. It tastes like a cantaloupe however with the feel of an Asian pear or jicama. The flavour may be very delicate and refined however fragrant and blossomy. Discover this melon at Asian grocers.

The Hami melon is superb merely sliced and eaten as-is, or strive utilizing it to make a melon liqueur or syrup. “Melon syrup works nice along with, or as an alternative of, Midori and is often not as candy,” says Trainor. “I’ve additionally used it as a dessert sauce or flavoring for glowing water.” 

Crenshaw

Origin: Turkey
Group: Inodorous
Coloration: Yellow-green rind, pale orange flesh
Taste: Candy and barely peppery with slight cucumber notes
Texture: Dense and chewy, nearly gummy
Sugar Content material: 10° Brix
Finest Makes use of: Grilled, sprinkled with chili flakes.

Crenshaw melons, a.ok.a. Crane melons, are a sort of enormous cantaloupe. They bear a candy, vegetal, and floral aroma. The flesh is dense and barely spicy. Their rind is thick and darkish inexperienced when younger however turns golden yellow or yellowish inexperienced when ripe and has a waxy really feel. They’re oval-shaped however taper to some extent on the stem finish. Discover crenshaw melons in late summer season at farmers markets or specialty shops.

Trainor desires folks to see melons extra as a cooking fruit versus one thing you’d simply eat uncooked, and the crenshaw is an instance of a melon that’s sturdy sufficient to face as much as gentle cooking, like kissed on the grill for a savory-sweet taste. “A giant purpose to cook dinner melons is to accentuate or add taste,” he says. “I really feel we’ll see cooked melons begin to take off within the culinary scene the identical method we’ve got seen a surge in cooked stone fruits, like grilled peaches, mango salsa, and poached plums.”

Korean

Origin: Korea
Group: Makuwa
Coloration: Striped yellow rind, white flesh
Taste: Delicately candy and fragrant with a barely bitter rind
Texture: Crisp
Sugar Content material: 12° Brix
Finest Makes use of: Chilled and sliced.

Korean melons are smallish fruits with an rectangular form. They’re often known as Chamoe in Korea, however they’re generally labeled as Oriental melons in Western markets. They’ve a skinny, edible rind and intense aroma. Like cucumber seeds, the seeds of the Chamoe have an aqueous membrane round them. “The flesh is vivid white with an exquisite crispness,” says Goldman. Korean melons have a fragile floral, candy, and subtly vegetal taste that’s properly fitted to chilled, contemporary preparations. Some customers discard the pores and skin on account of its bitter nature, however others get pleasure from the way it balances the candy flesh. 

Santa Claus

Origin: Turkey
Group: Inodorous
Coloration: Yellow-green rind, white to yellowish-green flesh
Taste: Clear and mildly candy, with an earthy high quality
Texture: Comfortable, tender, and spongy
Sugar Content material: 9° Brix
Finest Makes use of: Paired with salumi, blue cheese, and Marcona almonds or puréed into chilled soups, like gazpacho.

The Santa Claus melon, often known as the Christmas melon, is harvested across the finish of summer season to early fall. It has an extended shelf life, about two months, so it might probably nonetheless be on the shop cabinets through the vacation season, therefore its festive title.

The melon’s rind is thick, arduous, wrinkled, and tough, coated in textured striping and mottling. When the melons are younger, the rind is inexperienced, and because the fruit ripens, the rind transforms right into a vivid yellow hue. The flesh ranges in colour from white to pale inexperienced and is easy, tender, and tender with a succulent consistency. It tastes refreshing and candy with a subtly earthy nuance. Santa Claus melons won’t emit a robust aroma when entire on account of their thick rind, however as soon as sliced, they launch a aromatic scent.  

It is a good melon for making a chilly soup. In La Mancha, a area in Spain, an analogous melon known as piel de sapo (translation: toad pores and skin) is utilized in a twist on gazpacho. Trainor says he likes to tweak cooking strategies to create distinct melon-based gazpachos—smoking, grilling, salting, and dehydrating are all processes that may change the flavour and texture of a melon and yield a novel soup each time.

Heirloom Varieties

There are lots of extra heirloom sorts of melons—some candy and a few not—that individuals like Goldman propagate. Search them out at specialty markets and farms or develop them your self. Goldman recommends perusing seeds on the Seed Savers Change, a nonprofit seed-saving group.