Translations: Melone, Melionas, Pepene galben, Dinja, Dưa gang, Meloen, तरबूज़, Melão, Дыня, Πεπόνι, شمام, 멜론, Meloun, 甜瓜, Meló, Melona, Melón, Melone, מלון, Диња, メロン, Melone, Melón, Диня, Meloni, Пъпеш
Having a hard rind and sweet juicy flesh
When purchasing, melons should be heavy for their size and give off a pleasant sweet aroma, but not smell too musky as this is a sign that they are over-ripe.
Flavors: sweet and juicy
Wine complements: Moscato
Substitutes: Honeydew, Cantaloupe
Selecting and Buying
Choosing a ripe melon depends on the preferences of the individual. For a heavy musk flavor and softer flesh look for an Eastern Shipper with a strong yellow color, no stem (peduncle) attached, and a strong musk aroma. For a sweeter, crisper melon look for a Western Shipper without stem (peduncle) and a mild musk odor. For a very sweet melon with little or no musk choose a fruit that has the stem still on the fruit and no aroma.
Choose fragrant, symmetrical cantaloupes, heavy for size with no visible bruises and yellow or cream undertone. Stem end should give to gentle pressure.
Procuring: Because they are descended from tropical plants, and tend to require warm temperatures throughout a relatively long growing period, melons grown in temperate climates are frequently started indoors, and grown indoors for 14 days or longer, before being transplanted outdoors
Preparation and Use
Melon is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto.
Conserving and Storing
Store uncut cantaloupes at room temperature for up to 1 week. Refrigerate cut melon in airtight container up to 5 days.