Ready, set … it’s melon time
Today it is easy to take melons for granted since they are so
readily available in supermarkets everywhere thanks to farms in
South America who grow these delicious fruits year round and ship
them north.
Ready, set … it’s melon time
Today it is easy to take melons for granted since they are so readily available in supermarkets everywhere thanks to farms in South America who grow these delicious fruits year round and ship them north.
I am normally not a picky eater, but when it comes to melons, which are one of my favorite fruits, I am. Around Hollister you can find them from about mid-July to mid-September, depending on the weather. If I have learned anything about why it’s worthwhile to resist the urge to buy my favorite foods when they are not available locally, it is because of the unbeatable taste a cantaloupe harvested at its peak and eaten shortly thereafter has left on my taste buds throughout the rest of the year.
Where melons originated has been a controversial subject for years. Some believe India is their birthplace, while others say Egypt. In any case, it is safe to say these delicious summer fruits came from the Middle East and have been traced back as far as biblical times.
It is no wonder they have remained a timeless addition to diets all over the world for so long. Not only are they packed with vitamins A and C and contain iron and calcium, too, this fruit is more satisfying than ice cream on a piping hot summer day.
Mom and I have made a habit this summer of venturing over to the Swank’s Produce stand on San Felipe Road just past the airport. In addition to their crisp and tasty lemon cucumbers, which we can’t seem to get enough of, they also grow some addictive watermelons as well.
Mom bought one for us to enjoy on one of the hottest days we had so far this year and after a long work day, there was nothing I could have enjoyed more than sitting down with my family and enjoying a few slices of this juicy melon. Like a kid thirsty for sugar, I dove in to my slices and focused on the flavor filling my mouth, forgetting for a moment I and my melon were not alone. Later, as I washed my sticky fingers, I felt refreshed and eager for more. Tomorrow I will try the sharlyn I planned.
These days, there are many hybrid melon varieties, which vary in level of sweetness as well as texture. From galia to crane to sharlyn, you could easily have a different melon for dessert every night of the week! Even watermelons come in different varieties: oblong with seeds, round and seedless, yellow, and personal size to name a few.
In addition to the traditional honeydew melon, there is also the orange honeydew which is a cross between a cantaloupe and a honeydew. Tasting like a natural, healthy version of an orange creamsicle, this melon is my personal favorite. Not far behind on my favorites list is the sharlyn melon which has a creamier texture, an unbelievably sweet taste, and resembles a small cantaloupe.
It is near the end of melon season, but you may still be able to find them at Swank’s Produce Stand on San Felipe Road and Phil Foster’s Farm Stand in San Juan Bautista as well as the farmer’s market. Enjoy them while you can!
Melon Salsa Recipe
1 1/2 cups cantaloupe, peeled and diced
1 1/2 cups honeydew, peeled and diced
1 mango, peeled and diced
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/3 cup red onion, chopped fine
4 ounces diced green chilies or 2 jalapeño peppers, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced or chopped fine
3 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/2 teaspoon ground cumin
Combine the first 9 ingredients in a bowl.
In separate bowl, combine the remaining ingredients. Whisk together and pour over first 9 ingredients, toss well.
Cover and refrigerate. Great when served with seafood or chicken dishes.
Cantaloupe Strawberry Shake
1 cup whole strawberries, hulled and washed
1 cup diced cantaloupe
2 to 3 teaspoons granulated sugar
1/2 cup skim milk or low fat milk
Place all ingredients in food processor or blender and process until frothy; serve immediately. Makes 2 cantaloupe strawberry shakes.
Watermelon and Red Onion Salad
1 Tablespoon shallots, chopped
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey (or to taste)
1/3 cup olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper
Whisk together the shallots, vinegar, raspberry puree, honey and oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.
To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.
