Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Seasons/Availability
Golden Honeydew Melons are available during the summer season.
Current Facts
The golden honeydew melon is a hybrid melon within the honeydew family and is classified as a winter melon. Winter melons are called such because they ripen slowly and are not ready to eat until late fall. These melons are generally larger melons and have better shelf-lives than summer melon varieties. What they often lack compared to summer melons is fragrance.
Description/Taste
The golden honeydew melon has a similar shape and texture to the common honeydew. Its most obvious difference is its bright golden-hued skin. When ripe its skin is firm, thin and smooth. Its flesh is succulent, velvety and sweet. A faint aroma and a slight opening at its blossom end will also indicate ideal ripeness. An overripe melon is soft to the touch and it develops a bitter flavor in its flesh. Like other honeydew melons, the golden honeydew is relatively large, weighing an average of four to eight pounds.
Applications
All honeydew melon varieties are considered most suitable for raw preparations. Golden honeydew melons will keep, refrigerated, for up to two weeks.
Geography/History
The golden honeydews parent variety, common honeydew melon was primarily cultivated in southern France and Algeria as early as the late fifteenth century. All honeydew plants thrive in a hot dry climate. Wet off-season planting will produce low yields, smaller fruits and less resistance to disease and pests.
Recipe Ideas
Recipes that include Golden Honeydew Melon. One
is easiest, three is harder.
Golden Honeydew Melons are available during the summer season.
Current Facts
The golden honeydew melon is a hybrid melon within the honeydew family and is classified as a winter melon. Winter melons are called such because they ripen slowly and are not ready to eat until late fall. These melons are generally larger melons and have better shelf-lives than summer melon varieties. What they often lack compared to summer melons is fragrance.
Description/Taste
The golden honeydew melon has a similar shape and texture to the common honeydew. Its most obvious difference is its bright golden-hued skin. When ripe its skin is firm, thin and smooth. Its flesh is succulent, velvety and sweet. A faint aroma and a slight opening at its blossom end will also indicate ideal ripeness. An overripe melon is soft to the touch and it develops a bitter flavor in its flesh. Like other honeydew melons, the golden honeydew is relatively large, weighing an average of four to eight pounds.
Applications
All honeydew melon varieties are considered most suitable for raw preparations. Golden honeydew melons will keep, refrigerated, for up to two weeks.
Geography/History
The golden honeydews parent variety, common honeydew melon was primarily cultivated in southern France and Algeria as early as the late fifteenth century. All honeydew plants thrive in a hot dry climate. Wet off-season planting will produce low yields, smaller fruits and less resistance to disease and pests.
Recipe Ideas
Recipes that include Golden Honeydew Melon. One
is easiest, three is harder.| eCurry |
|
Melon Boats |
| Chew on That |
|
A Marvelous Melon Roundup |
| Steamy Kitchen |
|
Chilled Tapioca Pearls with Sweet Coconut & Melon |
