Cantaloupe Melon, Tuscan Style Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Fresh in fruit salads or in fruit platters. If you want to try something different, wrap cantaloupe in thinly sliced prosciutto.
Cantaloupe is great for juicing.
Good-quality Cantaloupe will have large webbing or netting on the skin, will have yellow/orange coloring and be slightly soft on the stem end (firm elsewhere).
A good quality melon will also have a good Cantaloupe smell on the stem end (if it is not too cold), and the scar at the stem end should be a smooth and well-rounded cavity.
Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon.
Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early.
Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality.
Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigerated for about three to five days.
Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating.
Freezing melons is not recommended.
After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui
Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013