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.
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Inventory, 6 lbs : 0
This item was last sold on : 09/02/11
The peak season for Personal watermelons is late summer, through fall and possibly early winter.
Watermelons range in size with the largest known watermelon weighing in at over 200 pounds. In contrast, the Personal watermelon's trademark value is that it conveniently fits in the refrigerator and can be eaten with little waste. Like other watermelons, Personal watermelons are formally known as Cirtrullus lanatus. Most varieties of Personal watermelon have a red flesh and are designed to be seedless, although they may contain trace amounts of small edible white seeds. Other common names include Icebox watermelon, palm melon and "one-meal" melon. There are currently over fifty different Personal watermelon varieties being cultivated.
A Personal watermelon is the product of a desire to create a watermelon that grows to a more practical and approachable size at maturity. Other than its size, its characteristics are true to a common watermelon. Its flesh is ruby red, tender-crisp, succulent and sweet. The rind may be a solid dark green, or variegated deep and lime green. Each melon averages seven to eight inches in diameter and approximately 4-6 pounds in weight. Although seemingly heavy for its size, the fruit's rind and dense flesh contribute to its weight.
Personal watermelons are an ideal size for slicing and eating fresh. Chill up to four hours before serving. Wash exterior well before cutting. Use in jellies, salsa, soups, salads and cocktails. Pairs well with various citrus fruits such as lime and orange. Balance the sweetness of the watermelon in salads with feta cheese or herbs such as mint and basil.
European settlers and African slaves are credited with introducing the watermelon to North America. The Personal watermelon was developed in the early 21st Century in a trial study at the University of California. Arizona, New Mexico and Mexico are major producers of this small icebox type of melon as they thrive in warm arid regions with temperatures ranging from 70 to 80 degree. Personal watermelons can yield twice the amount of crop yields per acre.
Recipes that include Personal Watermelon. One is easiest, three is harder.
|The Perfect Pantry||Watermelon Gazpacho|
|Food In Jars||Watermelon Jelly|
|Viet World Kitchen||Thai Melon Salad|
|We Know Stuff||Watermelon, Orange and Feta Salad|
|Dine and Dish||Vodka and Watermelon Cooler|