| All About Melons |
- It Takes Two: There are hundreds of melons out there, but in fact there are only two species: watermelon and muskmelon. That’s right — muskmelon encompasses just about any melon that isn’t a watermelon.
- Nutrition: The specifics vary from type to type, but many melons (including cantaloupe and watermelon) are excellent sources of Vitamins A and C. And for all that sweetness, a cup of melon is very waistline-friendly.
- Choosing: The test for watermelons is simple: Look at the underside, the paler part that didn’t see much sun. If it’s yellow, it’s ripe. If it’s greenish or white, it was picked too soon. Muskmelons are equally easy: Trust your nose. Sniff the stem end — if it smells sweet and irresistibly melony, it’s ready. If these indicators aren’t there, don’t bother; most varieties won’t ripen significantly off the vine.
- At Home: Wash the outside of any melon with warm soapy water before you cut into it — otherwise the knife’s blade may drag bacteria into the flesh. And don’t cut into it until you’re ready to eat! That hard rind helps preserve the fruit. Whole melons can be stored at room temperature (refrigerate for a few hours if you prefer to eat it cold) but after cutting, they should be tightly wrapped and stored in the fridge. Use within a few days.
- Cutting and Serving: Smaller melons are relatively simple, if messy. With a large knife, cut them in half, then scoop out the seeds — have a towel nearby to mop up the juices. A big specimen, especially one with a thick rind like watermelon, takes a little more muscle power and finesse. Holding a large knife as you would for chopping vegetables, stick the tip into the top center of the melon and carefully pull the blade through the side closest to you. Turn the melon around and repeat on the other side. Put one half cut-side down on your cutting board and use the same method to split it into quarters; repeat with the other side. For any type of melon, we love to use a melon-baller — it’s easy, it’s quick and kids (of all ages) love the shape.
|