Melons are members of the cucurbit family with sweet, edible, fleshy insides and usually hard outer rinds. Among melons, watermelon is the most commonly consumed in America, by weight. Cantaloupe and honeydew melons follow in popularity, however there are many, many types and sizes of melons to choose from. Melons are native to Central Asia. Almost all parts (fruit, seed, leaves, and roots) of the melon plant are used in traditional Chinese medicine. Roasted and dried melon seeds are used as snacks in many African and Indian cultures. The French cultivate a small, thin skinned melon famously as sweet as a “garden peach”.

Melons are a rich source of carotenoids. Carotenoids are yellow, orange, and red pigments synthesized by plants that protect the body from free radicals and may help protect the body from some diseases. Melons are a rich source of vitamin C, vitamin A, vitamins of the B group, and minerals such as manganese, iron, potassium, and phosphorus.

Buying & Storing

Melons do not ripen after they are picked so, once removed from the vine, a melon will not sweeten any further. When perfectly ripe, a melon will be firm. The blossom end should smell fragrant and fruity, and the stem end shouldn’t smell like anything. If the stem end smells musky or moldy, it is over ripe. Telling a perfectly ripe melon can be a little difficult. Many local farmers at your local farmers market will help you to find the perfect melon!

Melons should always be washed before cutting to prevent pathogens from the rind from contaminating the inner flesh. Many melons have a generous shelf life and can be stored whole on the countertop (even after they are ripe) for up to a week, depending on variety. Melons stored between 55-65° F will keep for 3-4 weeks. Cut or very ripe melons should be stored, covered, in the refrigerator for up to three days. Melons can also be frozen and stored in an airtight container in the freezer for up to 3 months.

Cooking

Raw – Fresh melons off the vine are best eaten raw. Carefully split into wedges and enjoy straight off the rind, or remove from the rind and cut into slices or cubes. 

Puree – Remove rind, slice,and puree in a food processor, blender, or by mashing through a strainer. Add lime or tomatillo for a delicious margarita base. Add water and sugar for a refreshing aqua fresca. Add yogurt and banana for a summer smoothie. 

Grill – Cut melon into 1-inch thick wedges, lightly drizzle with honey, and place on a hot grill until just browned, about 2 minutes per side. Place on a plate and drizzle with dressing options like spicy garlic chili lime or a sweet scoop of ice cream. 

Pickle – Cut thick rind into 1-inch cubes, leaving a small amount of sweet inner flesh. Use a peeler to remove hard outer skin. Stuff mason jar with cubes. Fill jar with boiling pickling solution (vinegar, water, salt, sugar, and spices). Let cool. Cover and store in the refrigerator.

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