The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Melorange melons are smaller than many domestic cantaloupes, averaging only about 10 centimeters in diameter and weighing between 2.5 and 3 pounds. Their thin rind is covered in a rough netting typical of a muskmelon, with equally spaced dark green sutures running vertically from end to end. Beneath the rind, the flesh surrounds a small central the seed cavity. Its texture is dense and juicy with floral aromatics and a classic musky scent. Melorange melons have an extremely high Brix level (how they measure the amount of sugars in a fruit) measuring between 12 and 14, making it one of the sweetest melons in North America.
Melorange melons are available during the winter months and into the spring.
A member of the Cucurbitaceae family, the Meloange melon is a hybrid variety of Cucumis melo. It is the product of cross-breeding between a sturdy American cantaloupe (C. melo reticulatus) and an heirloom European variety (C. melo cantalupensis). A cross which has yielded a new take on the small French heirloom melon. The major differences being its seasonal availability, exceptional sweetness and enhanced durability for travel.
The Melorange melon is an excellent source of beta-carotene, folic acid, potassium, vitamin C and dietary fiber.
Eat the Melorange melon fresh, out-of-hand or enjoy it mixed with grapes, berries and other fruit for salads. The small size makes it easy for a nice snack or breakfast side. Remove the skin and puree the orange flesh for some Melorange juice, which is both creamy and sweet with hints of orange. One melon can yield up to 12 ounces of juice. Puree and add to sauces, sorbets or cold soups. Once ripe, Melorange melon keeps best at room temperature. Cut melon will keep in the refrigerator wrapped in plastic for up to five days.
The Melorange melon was developed by Dominique Chambeyron in the 1990s in France. Through cross-breeding and selective genetics, the melon resulted from a cross between an American cantaloupe and an heirloom French variety. After years of development and trials, the Melorange melon was finally registered in the fall of 2007 and the name was trademarked by De Ruiter Seeds, a Dutch seed company. Primarily grown in Honduras and Guatemala, the sweet melons were planted in Arizona and California in the United States in 2011 to see how they would grow domestically. Melorange melons are now making a name for themselves at markets around the country.
Recipes that include Melorange Melon. One is easiest, three is harder.
|Will Cook for Friends||Cantaloupe, Basil, & Lillet Popsicles|
|Sweet Paul||Orecchiette Pasta Salad with Cantaloup & Avocado|
|How Sweet Eats||Jerk Shrimp Tacos with Spicy Melon Salsa|
|Worth Cooking||Basil Cantaloupe Sorbet|