Produce Briefs...
Sharlyn Melon
The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Cavaillon melons are available mid-summer into the fall.
The Cavaillon is a small distinguished variety of the cantaloupe. Cantaloupes are also known as muskmelons and rock melons. All Cantaloupes are members of the Cucurbitaceae family, which also houses gourds, cucumbers, chayote and nearly all other melons.
The Cavaillon melon is sweet and aromatic with a high sugar content. Ripe Cavaillon melons have a lime green skin with pale green vertical striping, a brilliant orange flesh with a floral-sweet aroma. Its flesh contains a central seed cavity that is easily removed from the edible flesh. The stem of the Cavaillon melon will begin to crack and can be easily pulled off when ripe. It will also develop an obvious fragrance and the melon will feel heavy for its size.
The Cavaillon melon is most often eaten fresh, as a dessert or wrapped in prosciutto or local hams as an appetizer. Use Cavaillon melon where recipes call for Canteloupe. Puree Cavaillon melon and diced cucumber with water for a chilled soup. Alternate chunks of Cavaillon melon, slices of prosciutto and bocconcini mozzarella balls on a skewer, then top with pesto or a basil oil. Blend Cavaillon melon, yogurt, minced ginger, mint and lime together and serve chilled as a soup. To store, refrigerate and cover any cut sections.
Cavaillon, France, is regarded as the Provencal capital of the European Cantaloupe, and for which the "melon de Cavaillon" is named. From Spring through late Summer, Cavaillon melons are available in fresh produce markets in Provencal France.
The Cavaillon melon was cultivated from seeds brought from Cantalupo, Italy to Provence, France in the 14th century. Though the melon is grown in North America, true Cavaillon melons must grow in the Provence region to receive official Cavaillon dedication.
Recipe Ideas
Recipes that include Cavaillon Melons. One
is easiest, three is harder.
| Weiser Family Farms | Homepage |
Seasons/Availability
Cavaillon melons are available mid-summer into the fall.
Current Facts
The Cavaillon is a small distinguished variety of the cantaloupe. Cantaloupes are also known as muskmelons and rock melons. All Cantaloupes are members of the Cucurbitaceae family, which also houses gourds, cucumbers, chayote and nearly all other melons.
Description/Taste
The Cavaillon melon is sweet and aromatic with a high sugar content. Ripe Cavaillon melons have a lime green skin with pale green vertical striping, a brilliant orange flesh with a floral-sweet aroma. Its flesh contains a central seed cavity that is easily removed from the edible flesh. The stem of the Cavaillon melon will begin to crack and can be easily pulled off when ripe. It will also develop an obvious fragrance and the melon will feel heavy for its size.
Applications
The Cavaillon melon is most often eaten fresh, as a dessert or wrapped in prosciutto or local hams as an appetizer. Use Cavaillon melon where recipes call for Canteloupe. Puree Cavaillon melon and diced cucumber with water for a chilled soup. Alternate chunks of Cavaillon melon, slices of prosciutto and bocconcini mozzarella balls on a skewer, then top with pesto or a basil oil. Blend Cavaillon melon, yogurt, minced ginger, mint and lime together and serve chilled as a soup. To store, refrigerate and cover any cut sections.
Ethnic/Cultural Info
Cavaillon, France, is regarded as the Provencal capital of the European Cantaloupe, and for which the "melon de Cavaillon" is named. From Spring through late Summer, Cavaillon melons are available in fresh produce markets in Provencal France.
Geography/History
The Cavaillon melon was cultivated from seeds brought from Cantalupo, Italy to Provence, France in the 14th century. Though the melon is grown in North America, true Cavaillon melons must grow in the Provence region to receive official Cavaillon dedication.
Recipe Ideas
Recipes that include Cavaillon Melons. One
is easiest, three is harder.| YumSugar |
|
Melon, Prosciutto, and Mozzarella Brochettes |
| Soup Chick |
|
Cantaloupe and Yogurt Soup with Ginger, Lime and Mint |
