Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Persian Melons are available April to September often stretching into October.
Current Facts
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.
Description/Taste
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.
Applications
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.
Geography/History
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".
Recipe Ideas
Recipes that include Persian Melon. One
is easiest, three is harder.
Persian Melons are available April to September often stretching into October.
Current Facts
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.
Description/Taste
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.
Applications
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.
Geography/History
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".
Recipe Ideas
Recipes that include Persian Melon. One
is easiest, three is harder.| Chew on That |
|
A Marvelous Melon Roundup |
| Eat and Dust |
|
Phut, Avocado and Beansprout Salad |
