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Melons belong to the gourd family, as do squash and pumpkins. These sweet, perfumy fruits date back to the Egyptians. See Varieties for individual flavor and texture. [www.QinSen.com]
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Varieties: [www.QinSen.com]
Learn more about the delicious Cantaloupe and Honeydew melons. [www.QinSen.com]
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Casaba [www.QinSen.com]
Hard-shelled, looks slightly wrinkled on the outside. In contrast, its smooth-textured green flesh is juicy and subtly sweet. Choose a melon with an even-colored yellow rind. [www.QinSen.com]
Crenshaw
The blossom end is slightly pointed. The flesh is salmon-colored, extra sweet and juicy, with a slightly spicy aroma. Look for a golden yellow-colored rind.
Sharlyn
Has white flesh tinged with orange. Its very sweet and tastes like a blend of honeydew and cantaloupe. Very thin skin. This melon is fully ripe when the background color (beneath the netting) turns from green to orange. Once fully ripened, is should be eaten within a day or two or it can quickly become overripe.
Selection:
Signs of ripeness vary, depending on variety, but as a general rule, melons should give to gentle pressure at the blossom end and have a sweet aroma.

Storage:
Keep uncut melons at room temperature until fully ripened, then refrigerate for up to 5 days. Cut melon should always be covered with plastic and refrigerated up to 3 days.

Uses & Preparation:


Cut melon in halves, scoop out seeds and cut into serving-size wedges to eat with a spoon, or cut rind from wedges and eat melon with a knife and fork.
Another way to present melon is to scoop it into balls using a melon baller -- rotate the simple utensil as you would an ice cream scoop.
For easy appetizers, wrap pieces of any type of melon with very thin slices of prosciutto or salami.
Season melon wedges with lemon or lime juice.
Use melon cubes or balls in fruit salads.
To serve melon for dessert, top wedges with vanilla ice cream, sprinkle lightly with chopped crystallized ginger. Or drizzle melon pieces with hazelnut or orange-flavored liqueur.
Eat as a healthy snack.
Blend to make cold soups.
Use for salsas.
Availability:
Specialty melons are more seasonal with peak from mid-July through mid-September.

Nutrition Information:


Excellent source of vitamin C.
Orange-flesh varieties are a good source of vitamin A.
Green or white-flesh melons are high in potassium.

As you know the Fruit can be Beautful

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