Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
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, 18 lbs : 0
This item was last sold on : 05/25/12
Persian melons are available mid spring through summer.
The Persian melon, AKA Patelquat fruit, is a cultivar of muskmelon and a member of the Cucurbitaceae family, a very broad family of traveling vines, including cucumbers and squashes.
Persian melons look like a larger, rounder, heavily-netted, unridged cantaloupe. Its light, pistachio-grey rind turns a tan color when ripe. The melon's flesh is coral colored, aromatic and sweet. Its texture is buttery and firm. A perfectly ripe Persian melon will feel heavy for its size and release aromatics from its stem and blossom ends.
Serve Persian melons fresh or chilled. Use in breakfast preparations, or fruit salads. Pair with lime, mint, ginger, avocado, berries and cured meats. To store, refrigerate ripe or cut melons; use within a few days.
Both inadvertently and deliberately discarded melon seeds have produced literally hundreds of different varieties. The Persian melon is an example. It was originally found growing wild in the area now known as Iran. Its unmistakable Cantaloupe appearance and palatability speaks to the fact that it has seen countless new evolutions since its original plant was cultivated from the wild. The Persian word "musk" means a type of perfume while the French word "melon" means "apple-shaped melon", derived from the Latin word "melopepo".
Recipes that include Persian Melon. One is easiest, three is harder.
|Eat and Dust||Phut, Avocado and Beansprout Salad|
|Chew on That||A Marvelous Melon Roundup|