Since, Special Recipe, Photo, and Here are six of the best melons worth watching for this summer, plus great dishes to make with them: The Hami is a Chinese variety of muskmelon, elongate, with a distinctive spider web pattern radiating over its yellow-gold hide and bearing very sweet peach-colored flesh. Under the blazing summer sun, they bulge out of fields of parched dirt, dead grass and lifeless dust, almost like a parable for the spontaneous appearance of Earth’s first life: melons. (Juan Canary
A honeydew melon-jicama curry with coconut milk may be served cold over brown rice or quinoa. Smithsonian Institution. Keep your melons at room temperature until cutting (they should last about 3 days). These recipes are perfect for summer and are a delicious way to showcase a variety of melons.
You might also want to wear a bib.
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Juan Canary melon is ripe, the melon will develop a pleasant, almost perfume-like aroma, and the
The nose knows, so take a sniff. Toward the center of the fruit, the flesh is almost velvety and just about melts at the touch of a spoon.
How to Eat: Slice and toss with freshly grated ginger, lemon juice and honey for a sweet and refreshing snack. Be careful or that $10 melon will be devoured before you even get the jalapeños peeled. 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes. melon, but they will also ripen very slowly on the kitchen countertop, and or
Named for its brilliant yellow color that is reminiscent of canary birds, canary melons are oval with vibrant yellow skin and a cream-colored flesh.
The softer the better, if you like juicy, and as long as the melon bears no bruises or rotten spots, it should be a winner.
How to Eat: Whisk together yogurt, honey and freshly chopped mint, and use as a cool dip for fresh melon slices.
melon, whole), Thoroughly wash the Juan Canary melon
What’s up, watermelon? (NIV) Let no animal suffer or die that we may live!
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If we REALLY want God to bless America and the earth, GO VEGAN! If you have a taste for the spicy, add paprika. Information Directory. melon, cut). This one includes spicy arugula, smoked paprika, toasted corn and Canary melon. Sandwiches | We combined in a serving bowl half a large melon with half a medium-sized jicama, skinned and cubed. If it sounds hollow, it’s ripe and ready to eat! A shopfront windowsill is piled high with Piel de Sapo melons. We used a jicama-melon salsa recipe from Yum Scrub Organics, replaced the jicama with fresh tomatoes, added red onion and served with homemade tortillas.
1/2 cup salted sunflower or pumpkin seeds. The Sharlyn is a big melon, originally from southern Europe and Algeria, with skin like a cantaloupe and a flavor that’s a whole lot better.
Alastair Bland is a journalist based in San Francisco who writes about the environment, agriculture, science and food. We substituted cilantro for the suggested mint, added cumin to the blend and drizzled over the juice of a lime. Yellow-skinned with snow-white flesh and named for its islands of origin off the western African coast, the Canary is a melon superstar.
Good ones smell sweet and flowery, and especially ripe ones may be identified by a rubbery stickiness over the skin.
Some of these are favorite heirlooms born centuries ago and maintained by seed saving; others are more modern creations of scientific breeding programs. for food."
They’re also fragrant, with banana-like aromas.
They also have a small seed cavity, which means more fruit! The above recipe is in keeping with God's creation intent (Genesis 1:29-31): The soft, honey-like sweetness of fresh melons can go nicely in a salad. These vibrant melons vary in shape, from oval to oblong.
Keep up-to-date on: © 2020 Smithsonian Magazine. Scores of melon varieties — beyond just the honeydew and cantaloupe — are available in the United States, especially from smaller farmers.
... Also known as melon pears, tree melons, or mellowfruit, Pepinos are mild and fragrant with a soft, smooth texture. These melons have a netted rind and a pale orange flesh that’s so soft and creamy, it practically melts in your mouth. Photos | Note: Netted varieties will have an aroma, while smooth melons won’t.
Utensils and Equipment Get the best of Smithsonian magazine by email. Give a Gift. However, only occasionally is it a flavorless dud.
It’s officially melon season! They’re also fragrant, with banana-like aromas.
How to Eat: Blend into a gazpacho with cucumber, basil and freshly ground pepper. | Home Page 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all) Salt and freshly ground black pepper.
A ripe Sharlyn—a variety that originated in the 1400s around Algeria and Italy—is fragrant and musky, and a grocer’s stall piled high with them can fill a shop with the fruits’ natural perfume. The food blog A Stack of Dishes provided a recipe for ceviche with honeydew and jicama about a year ago.
17th Annual Photo Contest Finalists Announced. Cube or slice and enjoy as a snack or add to fruit salads for a bright burst of citrusy goodness.
The heavier the melon, the juicier the fruit!
They taste similar to cantaloupes, with a hint of spice.
This melon is the shape of a football with the skin texture of a cantaloupe—but so much better than that ubiquitous Budweiser of melons.
These melons resemble cantaloupes in their appearance, but they taste more like honeydew melons.
This salsa includes most of the basic ingredients of pico de gallo salsa, as well as the sweet, crisp flesh of the Hami melon. | Links |.
Of course, they’re delicious eaten out of hand, but have you ever tried blending cantaloupe into super-refreshing agua fresca, or mixing melon with cucumbers?
More often than not, the Piel de Sapo melon is superb—with flesh juicy, white, just crunchy enough and very sweet. Nearly all these melons are great when ripe—but some are better than others. | Special Recipe, Photo, and
Shove aside the recipe book, grab a knife and dive in. They will be yours for food.
Thanks to a high sugar content, they’re exceptionally sweet and aromatic. Vegan - Vegetarian Recipe Book, How Mary and Frank and Friends Eat
Photo by Alastair Bland. | Nature Studies Their flavor is mild and mellow, reminiscent of cucumbers. Juan Canary MelonFrom all-creatures.org Juan Canary melon. To further the summer feel, we added toasted corn kernels.
Arrange melon slices over greens, add dollops of creamy goat cheese and top with fresh cilantro, jalapeno slices and chopped pistachios. How to Eat: Start with a bed of arugula tossed with lime juice, olive oil and salt.
Perfect for hot summer days, these one-of-a-kind melons are sweet, tart and bursting with refreshing lemonade flavor! This cookout classic is tasty in sweet and savory recipes alike! The Crenshaw seduced us with its powerful aroma, bright yellow skin and soft feel—but inside, we found it surprisingly similar to a cantaloupe. Also known as Eastern Cantaloupes, these are the best-selling cantaloupes in the U.S. Why Did Ancient Egyptian Scribes Use Lead-Based Ink? Get the Latest News and OffersLearn More >, Stay Updated on COVID-19 PreparednessLearn More >. | Poetry and Stories | Quotations |
But the juicy, fragrant honeydew melon is popular for a reason: it’s one of the best. And to and enjoy as finger-food. The flesh is white to pink, juicy and sweet. Below are some simple Twenty minutes prep time and it’s done—a perfect cooling dinner for a balmy night. Photo courtesy of Flickr user anastaz1a. Exercise some self-restraint and give it a try.
How to Eat: For a spicy-sweet snack, slice and squeeze fresh lime juice overtop and drizzle with hot honey or sprinkle with Aleppo pepper. One might not know it at a glance, but this cold soup contains half a Crenshaw melon, its sweetness offset with tart, fatty yogurt, earthy cumin and spicy cilantro. Snacks God saw all that he had made, and it was very The Crenshaw melon (left) and the Canary melon are just two of the many melon varieties that will appear in markets this summer. Finally, since melon season is sometimes too hot for cooking, we decided that if there should be one melon to devour whole—and there definitely should be—it must be the best, and that may be the Piel de Sapo, or “Skin of Toad.” Also called the Santa Claus melon, the Piel de Sapo has a mottled skin like a zucchini’s—or a toad’s, if you have a vivid imagination—and this melon, a favorite in Spain, often produces little to no aroma, making it seem like a gamble to buy.
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Continue And it was so. melon, split), Gently scrape out and discard the
Though fragrant, the fruit is less musky than others of the family (called, interestingly, “muskmelons”) and instead emits a mellower, honey-like fragrance.
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should be turned daily. seeds, and serve the melon "as is" to eat with a spoon, or... (Juan Canary Privacy Statement