The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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The 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 comparable to those of other larger watermelon varieties. Its flesh is ruby red, tender-crisp, succulent and sweet. The rind may be a solid dark green, or variegated with stripes of deep and lime green. Each melon averages 15 to 10 centimeters in diameter and are approximately 4 to 6 pounds in weight.
The peak season for Personal watermelon 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 of the species, Citrullus 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.
Like many watermelon varieties, the Personal watermelon is renowned for its hydrating properties, comprised of nearly 90 percent water. They also contain vitamins A, C and B-complex group, iron, fiber and the amino acid Arginine which has been shown to boost metabolism. They contain rich supplies of potassium which helps prevent sore muscles and lycopene known for antioxidant benefits.
Personal watermelons can be used interchangeably with other varieties of watermelon. While they are ideal for simply slicing and eating fresh, their obvious benefit is their compact size, allowing for unique and creative ways to display the fruits. Once the flesh is removed, the halved melons are the prefect serving size for individual bowls. They can hold cold soup, salads, ice cream, sorbet or even cocktails. The flesh is most often eaten raw, but may also be grilled or seared in a hot pan. The rind can also be pickled. Complimentary flavors include, arugula, balsamic vinegar, dried coconut, toasted pecans and 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. Uncut Personal watermelons will keep refrigerated for up to two weeks after being harvested.
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 degrees.
Recipes that include Personal Watermelon. One is easiest, three is harder.
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