Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, lb : 0
This item was last sold on : 07/10/14
|Weiser Family Farms||Homepage|
Arava melons are available during the summer season.
The Arava melon is the name of a variety of Galia melons. Other common marketing names are Middle Eastern melon, Passport, Mediterranean or Israeli melons. Galia melons are a hybrid melon and member of the Cucurbitaceae family, a wide ranging important food plant family of traveling vines, including cucumbers, pumpkins and squashes.
Arava melons are distinguished by their textured thin netted pale cornflower gold rind and their high sugar content. The pale glacial green flesh is perfumed with tropical fruit and floral aromatics, its texture tender firm and extremely juicy. When perfectly ripe the fruit's flesh produces juice with a nectarous consistency which contributes to its sweet tropical flavors. The fruit bears a small loose central seed cavity. The average weight of the melons are two to four pounds. Arava melons will continue to ripen when removed from the plant and because of their intense aromatics, will permeate neighboring foods.
Arava melons can be used as a substitute for honeydew melons. They are best suited for fresh eating in salads and appetizers or used as the principle ingredient in a chilled summer soup, granitas, sorbets and popsicles. The sweetness of Arava melons can be highlighted with tart, spicy, cooling and savory ingredients. Choice companions include herbs such as basil, mint, cilantro and arugula, lemons and limes, chiles, nuts such as pistachios and peanuts, ginger, vanilla, proscuitto, figs and grapes. Whole ripe Arava melons will keep, refrigerated, for up to seven days.
The Arava melon is a notably high-yielding variety that is named for the long valley that traverses much of the desolate Negev Desert in southern Israel. It is a signature variety sold throughout markets in Israel. Arava melons thrive in temperate and warm regions throughout the Mediterranean and the Americas. They also grow well in in hot dry desert climates throughout the summer months.
Restaurants currently purchasing this product as an ingredient for their menu.
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Ironside Inc.||San Diego CA||312-852-6308|
Recipes that include Arava Melons. One is easiest, three is harder.
|Dil Se||Melon-Kiwi Cooler|
|Lick My Balsamic||Melon and Extra Sharp White Cheddar Salad|
|Laylita's Recipes||Honeydew Melon Bellini|