Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
Ogen melons are available during the summer season.
All melons are members of the Cucurbitaceae family, along with cucumbers, gourds, squashes and pumpkins. The Cucurbitaceae family is an important food plant family that is distinguished by its hairy trailing vines, unbranched tendrils and flower-born fruits. The Ogen melon is a productive open-pollinated heirloom melon variety. There are several cultivars of melons that all fall into the variety name, Ogen, aka Ha'Ogen and Desert melon. Another common name for the Ogen melon is Israel cantaloupe, citing its origins.
The Ogen melon has the initial appearance of a cantaloupe with a cornflower yellow netted rind and lime green longitudinal grooves running from stem to blossom end. When ripe, the pale green flesh is succulent and sticky sweet with intoxicating aromatics of tropical fruit and flora. The flesh bears a pulpy loose easily removed central seed cavity. Typical melons grow to softball size with weights of three to five pounds.
The Ogen melon is a versatile summer fruit. It can be eaten fresh out of hand, added to salads both savory and sweet, used in fruit ices and sorbets and blended into frozen cocktails. Complimentary pairings include figs, stone fruit, pancetta and proscuitto, goat cheese, ricotta and feta, hazelnuts, pistachios, arugula, basil, cilantro, vanilla, prawns, scallops, tomatoes, citrus and chiles. Select your melon carefully, looking for a specimen which feels heavy for its size and resounds with a rich hollow sound when tapped.
The Ogen melon is native to Israel, cultivated and popularized in the early 1960's in a kibuttz (a collective community based on joint land ownership and agriculture). This particular kibuttz was named Ogen, hence the melon's name. The melons were developed from seeds brought to Israel from Hungary. Ogen melons yield best harvests in warm Mediterranean regions during hot dry summer months.
Recipe Ideas
Recipes that include Ogen Melons. One
is easiest, three is harder.
| Weiser Family Farms | Homepage |
Seasons/Availability
Ogen melons are available during the summer season.
Current Facts
All melons are members of the Cucurbitaceae family, along with cucumbers, gourds, squashes and pumpkins. The Cucurbitaceae family is an important food plant family that is distinguished by its hairy trailing vines, unbranched tendrils and flower-born fruits. The Ogen melon is a productive open-pollinated heirloom melon variety. There are several cultivars of melons that all fall into the variety name, Ogen, aka Ha'Ogen and Desert melon. Another common name for the Ogen melon is Israel cantaloupe, citing its origins.
Description/Taste
The Ogen melon has the initial appearance of a cantaloupe with a cornflower yellow netted rind and lime green longitudinal grooves running from stem to blossom end. When ripe, the pale green flesh is succulent and sticky sweet with intoxicating aromatics of tropical fruit and flora. The flesh bears a pulpy loose easily removed central seed cavity. Typical melons grow to softball size with weights of three to five pounds.
Applications
The Ogen melon is a versatile summer fruit. It can be eaten fresh out of hand, added to salads both savory and sweet, used in fruit ices and sorbets and blended into frozen cocktails. Complimentary pairings include figs, stone fruit, pancetta and proscuitto, goat cheese, ricotta and feta, hazelnuts, pistachios, arugula, basil, cilantro, vanilla, prawns, scallops, tomatoes, citrus and chiles. Select your melon carefully, looking for a specimen which feels heavy for its size and resounds with a rich hollow sound when tapped.
Geography/History
The Ogen melon is native to Israel, cultivated and popularized in the early 1960's in a kibuttz (a collective community based on joint land ownership and agriculture). This particular kibuttz was named Ogen, hence the melon's name. The melons were developed from seeds brought to Israel from Hungary. Ogen melons yield best harvests in warm Mediterranean regions during hot dry summer months.
Recipe Ideas
Recipes that include Ogen Melons. One
is easiest, three is harder.| Slashfood |
|
Thai Inspired Melon Salad |
| Eliza Domestica |
|
Citrus-mint Melon Salad Recipe |
