Sweet, juicy melons are a sure sign that summer has arrived. While cantaloupe, watermelon and honeydew are the most familiar melons, a variety of melons is available, including casaba, charentais, crenshaw, galia and Oriental melons. Although melons consist mostly of water, they supply generous amounts of vitamin C. Depending on the variety, melons may also provide fiber, vitamin A and B6, folate, potassium, niacin, lycopene, calcium and iron. Because melons are grown on vines and come in contact with the ground, proper cleaning is crucial to avoid transmission of salmonella and other bacteria.
Step 1
Wash the melon under cool running water when you're ready to eat it. If the melon is badly soiled, scrub it with a clean vegetable brush. Avoid soap, as melons are porous. Don't wash the melon before storage, as washing the melon cuts into storage time.
Step 2
Blot the melon dry using paper towels.
Step 3
Place the melon on a cutting board. Use a sharp knife to cut off the stem end.
Step 4
Turn the melon so the cut end is facing down. Use your knife to cut the melon in half from the blossom end to the stem, or cut end.
Step 5
Scrape the pulp and seeds from the center of the melon, using a clean metal spoon. Continue to cut the melon into smaller slices, if desired.
Step 6
Eat melons as is, or sprinkle the melons with a bit of salt or ginger. Alternately, bring out the flavor of the melon with a squirt of fresh lime or lemon juice.
Step 7
Garnish foods with melon balls, chunks or thin slices. Melons complement a variety of foods, including salads, cold soups, cake, ice cream, lemonade, punch or cocktails.
Step 8
Make melon coolers by stirring cubed melon with yogurt and orange juice. For a tangier flavor, use orange, lime or lemon yogurt. Add crushed ice and milk, then process the mixture in the blender to create a smoothie. If desired, add bran cereal or granola to the cooler or smoothie for extra fiber.
Step 9
Combine one or more types of melon to make a melon salad. Serve the salad plain, or stir in extras such as mangoes, strawberries, kiwi, pineapple chunks, coconut, chopped celery or onion, fresh mint, toasted almonds, smoked turkey, lime juice, mayonnaise or even a jalapeno pepper.
Tips and Warnings
- Uncut melons are safe to store at room temperature; cut melons are safely left at room temperature for no more than four hours,. After that time, melons must be stored in the refrigerator. Place a cut melon in an airtight container, then store the melon in your refrigerator's crisper drawer.
- Always wash your hands before handling melons or any fresh produce. Keep utensils, knives, cutting boards and other equipment clean and sanitized. Use soap and warm water to clean, then sanitize the equipment by wiping it with a mixture of 1 tsp. of household bleach mixed with 1 quart of water.
Things You'll Need
- Vegetable brush
- Paper towels
- Cutting board
- Sharp knife
- Metal spoon
- Salt or ginger
- Fresh lime or lemon juice
- Melon baller (optional)
- Yogurt
- Fruit juice
- Ice
- Milk
- Blender
- Bran cereal or granola
- Salad ingredients
References
- Colorado State University Extension; 2005 The Year of the Melon; January 2010
- University of Florida IFAS Extension; Melons: Safe Handling Practices for Consumers; Amy Simonne, Ph.D.
- Alabama Cooperative Extension System; Watermelons: A Great Summer Joy; Dr. Eric Simonne
- Marin BE Healthy: Garden of Eatin' Melons
- Oregon State University Extension; Melon Cooler; 2009
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