SUMMER MELONS

By Donna Brousseau

The first time I can remember sinking my teeth into a cold slice of watermelon was when I was about five. 

It was a blistering hot summer day and my father decided to cart the family off to the fair. We spent that day madly racing from one ride to another and gobbling down a ton of yummy, greasy, fair food. But, what I remember most was the slice of watermelon we ate at the last booth on the midway. I can still remember my first juicy, sweet taste. I thought it was, as Mark Twain so eloquently put it, “The food that angels eat.” And, just as heavily etched in my memory was the look of pure joy on Dad’s face as he took a bite and then expertly spit a seed straight into the air so far up that we thought for sure it would land in heaven.

Since then, I have embraced melons with a passion. I have scooped herbed couscous and cold berry soups into melon halves. I have whipped up watermelon Margaritas and honeydew Martinis. And, I even tried cooking a cantaloupe pie on the stovetop (not the best idea). After a trip to the South where I munched on a Sprite melon, native to South Carolina, I started seeking out farmers who could provide me with exotic fixes. It wasn’t long before pink-fleshed Crenshaws, with their sweet delicate flavor; Sharlyns, with a cantaloupe-honeydew taste; and exotic Juan Canaries, with their striking pinked-tinged white flesh, became frequent visitors to my kitchen table. But, even with all these exotic varieties, my all-time favorite summertime treat is still an ice cold, unadorned, slice of watermelon followed by a seed spit high into the air.

Picking a Perfect Melon:

Since they don’t ripen very much after they’re picked, picking a melon at its peak of ripeness can be tricky business. Sometimes it can be simply the wonderfully fragrant aroma, the hollow thump of “hello” as you tap on the skin, or the color of the flesh that will help you detect its ripeness. Here are a few additional tips:

Watermelons - With over 50 varieties (I have even spotted square ones grown in boxes), look for melons that are free of blemishes, soft spots, holes or scars, feel heavy for their size, and produce a dull, hollow tone when thumped. The spot where the watermelon laid on the ground will be a creamy yellow color, not white. If purchasing a cut watermelon, make sure it is tightly wrapped, the flesh is firm, and look for dark, well-developed seeds. An abundance of white seeds usually indicates the watermelon was picked too early.

Muskmelons - In general, all muskmelons should feel heavier than they look, be fragrant and slightly soft at the blossom end, and should be stored in the refrigerator until used.  For netted-skin muskmelon melon varieties, such as cantaloupe, check that the spot where the melon was removed from the vine is indented and scarred. If it has a shriveled-up stem that is still attached, skip it and pick another as this one was harvested too early.  For smooth-skin muskmelon varieties, such as honeydew, the blossom end should be soft and fragrant. Tiny freckles on the skin are a sign of sweetness.  The larger, the better when it comes to this melon.

Storing and Cutting Melons:

Whenever feasible, store ripe melons in the refrigerator.  In the case of a large melon such as watermelon, it will keep at room temperature for 7 to 10 days. Once cut, melons must be wrapped tightly in plastic wrap and stored in the refrigerator.  Since salmonella bacteria can be found on the skin of melons, all melons should be thoroughly washed with soap and water before cutting to ensure the bacteria are not transferred into the flesh when cut open.  Also, thoroughly clean and sanitize your knife and cutting board after cutting melons to prevent cross-contamination.

 

Donna’s Marvelous Melon Recipes

For an exotic twist, substitute any variety of melon for the ones in these recipes.

WATERMELON & GOAT CHEESE SALAD

Yield: 6 servings

8 cups of seedless watermelon, cut into 1-inch cubes
1 cup crumbled goat cheese
2 tablespoons fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh squeezed lemon juice
mint leaves for garnish

Mix all ingredients except the mint in a bowl. Toss lightly. Garnish with fresh mint leaves and serve.

MELON & RIESLING SOUP WITH MINT SYRUP

Yield: 6 servings

Mint Syrup: 
1 cup sugar
1 cup water
2 cups mint leaves, finely chopped

Soup:
2 ripe melons, any variety, cut into 1-inch chunks to equal 10 cups
1 ½ cups dry Riesling wine
¾ teaspoon salt
1 1-inch piece fresh ginger, finely grated (optional)
fresh mint sprigs

Make the Mint Syrup one day ahead.  Heat the sugar and water in a small saucepan until all the sugar dissolves, cool.  In a blender, purée the water and sugar mixture with the chopped mint. Refrigerate over night. Strain and set aside.

Reserving ¼ cup of the Mint Syrup, combine the remaining Mint Syrup, the melon chunks, Riesling, salt and ginger.  Purée the mixture in two or three batches in a blender or food processor. Strain and thin with cold water if desired. Season to taste.  Garnish with a swirl of the Mint Syrup and a fresh sprig of mint.

MELON & PROSCIUTTO WITH STRAWBERRY SALSA

Yield: 6 servings

2 cups strawberries, hulled and diced
1 teaspoon sugar
2 tablespoons peanut oil
1 tablespoon orange juice
½ teaspoon grated orange zest
½ teaspoon finely grated ginger
salt and pepper to taste
1 large cantaloupe, peeled, seeded and thinly sliced
6 ounces prosciutto, thinly sliced

 

To make the Strawberry Salsa: Place the strawberries and sugar in a bowl, crush lightly with a fork to release the juices. Mix in the peanut oil, orange juice, zest, and ginger.  Season with salt and pepper and macerate for 30 minutes so the flavors meld.

Place the melon slices in the center of the plates and divide the prosciutto between the plates.  Top with the Strawberry Salsa.

CANTALOUPE & RASPBERRY SORBET

Yield: 6 servings

1 small ripe cantaloupe, peeled, seeded and diced
1 cup raspberries
¼ cup orange juice
¾ cup fine sugar
½ teaspoon salt
2 tablespoons fresh basil, minced (optional)

Put all ingredients in blender and purée until sugar has dissolved. Process the mixture in an ice cream maker according to the manufacturer’s instructions.

MELON MARGARITA

Yield: 6 servings

1 pound of watermelon, peeled, seeded and diced
the juice from 1/2 lime
¾ cup tequila or rum
1/3 cup Triple Sec
1 tablespoon sugar
1 ½ cups of ice
colored sugar
lime slices

Place the watermelon in a blender and liquefy. Add the lime juice, tequila, Triple Sec, sugar and ice and blend until smooth. Taste and adjust sugar as desired. Pour into a glass rimmed with colored sugar and garnish with lime slices.