Secrets Of A Melon
The most asked question during melon season is how to find the best one. Muskmelons arrive first, followed by watermelons, and both groups do show telltale signs of ripeness to be on the lookout for.
Muskmelons are a diverse group made up of various shapes, sizes and colors. They come with either netted skin, like cantaloupe and Persian, or smooth skin, like honeydew, Crenshaw or Juan Canary. All are similar in structure with a hollow cavity containing all the seeds. If you hear the seeds rattling around when you give the melon a shake, it’s surely past its prime.
Netted muskmelons show a tan or gold color skin under prominent netting and when they’re ripe they have a slight give at the blossom end. Ripe, smooth-skinned muskmelons are velvety and slightly sticky to the touch. All should be free of bruises, heavy for their size and, more importantly, give off a sweet, perfumy aroma.
Watermelon choices include those with seeds or without, shapes from round to oblong and flesh colors of red, yellow or pink. The watery texture is probably the most desirable quality for serving on a hot day. Although refreshing, watermelons lack the texture and full flavor of muskmelons.
I find the only foolproof way of choosing the perfect watermelon with deeply-colored, dense flesh is to buy it already cut. I don’t really like that idea, so instead I look for one with hard skin and a dull finish.
I check the patch that develops during growing where the melon is in contact with the ground – it turns from tan to a richer, yellow color. I watch plenty of customers use the “slapping” method to find the perfect melon. It’s not foolproof, but slapping the melon should respond with a dull thump, indicating it’s ripe.
Unfortunately, the majority of melons must be harvested before reaching full ripeness to withstand the rigors of shipping. Most require a few days at room temperature to become soft and fragrant. Once ripe, store in a plastic bag in the refrigerator, since they give off ethylene gas and can spoil nearby produce if not packaged.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, facebook.com/orindafarmersmarket and Instagram @orindafarmersmarket or call the market hotline at 925.322.6228.
Melon Salsa
Make this salsa your own by using your favorite varieties of melons, tomatoes and cucumbers.
2 cups seeded cantaloupe, honeydew or watermelon cut into ¼ inch chunks
1 medium Roma tomato, cut into ¼ inch chunks
½ cup finely chopped, peeled cucumber (try Armenian or lemon)
½ cup chopped red onion
1 jalapeno pepper, seeded and minced
¼ cup finely chopped red bell pepper (optional)
¼ cup chopped fresh cilantro
Salt and pepper to taste
1 tablespoon lime juice
Combine melon, tomato, cucumber, onion and peppers in a bowl. Add cilantro, salt and pepper and toss together. Drizzle with lime juice and stir. Refrigerate for a minimum of one hour if possible. Serve with tortilla chips or fish. Makes about 3 ½ cups.
Melons make the Orinda Farmers’ Market customers smile as they find just the right size and variety to take home to enjoy a refreshing slice to eat out-of-hand or to make a favorite smoothie or salad.
