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Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
White Corn
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.
Grower
Seasons/Availability
Dulcinea Tuscan Cantaloupes are available year round, with sporadic gaps in availability.
Current Facts
The name of this melon is trademarked as “Extra Sweet Tuscan Style™ Cantaloupe”. Because of a smaller seed cavity and thin green rind, these melons produce an average of ten percent higher usable yield than common cantaloupes. Not genetically modified and grown from Italian hybrid seeds, Dulcinea Tuscan Cantaloupes were developed through conventional cross-breeding, also known as hybridization.
Description/Taste
The Dulcinea Tuscan Cantaloupe's exterior grooves change color from dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer cantaloupe flavor. Dulcinea Tuscan Cantaloupes are guaranteed to register 11 or higher on the Brix scale that measures sweetness.
Nutritional Value
Dulcinea Tuscan Cantaloupes are an excellent source of vitamin A and vitamin C.
Applications
The Tuscan cantaloupe can be used in fresh or raw preparations, as well as sweet and savory. Blend diced cantaloupe with water, sugar and lime juice, then strain, top with club soda and serve agua fresca over ice. Wrap slices of cantaloupe with prosciutto, drizzle with olive oil and balsamic vinegar and serve as an appetizer. Combine diced cantaloupe with arugula, chopped figs and cooked Isreali couscous, then mix with rice vinegar and lime juice for a side salad. Tuscan cantaloupe will keep up to two weeks, refrigerated. Remove melon an hour before serving to bring out its best flavor.
Geography/History
Dulcinea Tuscan Cantaloupes are grown at Dulcinea Farms, LLC™ in California.
Recipe Ideas
Recipes that include Tuscan Cantaloupe. One
is easiest, three is harder.
| Dulcinea | Homepage |
Seasons/Availability
Dulcinea Tuscan Cantaloupes are available year round, with sporadic gaps in availability.
Current Facts
The name of this melon is trademarked as “Extra Sweet Tuscan Style™ Cantaloupe”. Because of a smaller seed cavity and thin green rind, these melons produce an average of ten percent higher usable yield than common cantaloupes. Not genetically modified and grown from Italian hybrid seeds, Dulcinea Tuscan Cantaloupes were developed through conventional cross-breeding, also known as hybridization.
Description/Taste
The Dulcinea Tuscan Cantaloupe's exterior grooves change color from dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer cantaloupe flavor. Dulcinea Tuscan Cantaloupes are guaranteed to register 11 or higher on the Brix scale that measures sweetness.
Nutritional Value
Dulcinea Tuscan Cantaloupes are an excellent source of vitamin A and vitamin C.
Applications
The Tuscan cantaloupe can be used in fresh or raw preparations, as well as sweet and savory. Blend diced cantaloupe with water, sugar and lime juice, then strain, top with club soda and serve agua fresca over ice. Wrap slices of cantaloupe with prosciutto, drizzle with olive oil and balsamic vinegar and serve as an appetizer. Combine diced cantaloupe with arugula, chopped figs and cooked Isreali couscous, then mix with rice vinegar and lime juice for a side salad. Tuscan cantaloupe will keep up to two weeks, refrigerated. Remove melon an hour before serving to bring out its best flavor.
Geography/History
Dulcinea Tuscan Cantaloupes are grown at Dulcinea Farms, LLC™ in California.
Recipe Ideas
Recipes that include Tuscan Cantaloupe. One
is easiest, three is harder.| Not Eating Out In New York |
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Cucumber Melon Salad |
| eCurry |
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Melon Boats |
| La Tartine Gourmande |
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Vanilla Melon Soup |
