Best Early Melons
(Page 3 of 3)
April/May 2003
By Doreen G. Howard
Cantaloupes. Look for a crack on the stem where it meets the fruit. Give a gentle tug, and if the melon separates easily, it's probably ripe. If not, let it sit at room temperature a day or two. Gauge its ripeness then by aroma and softness of the blossom end of the melon.
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Others (honeydew, Charentals, Crenshaw, winter). Watch for skin color changes. Some varieties go from dull gray to bright yellow when fully ripe. Aroma is a good indicator, too, along with softness at the blossom end. Look for full slip (crack on the stem that goes all the way around). Winter melons, which have hard rinds and which can be stored, should be left on the vine as long as possible. Check periodically for fine cracks in their rinds which indicate ripeness.
The Perfume Melons
Apple-sized 'Queen Anne's' pocket melons are the aromatic giants of the melon world, redolent with a perfume described best as a mix of ripe cantaloupe, pineapple and a hint of jasmine. This heirloom also is known by the names 'Plum Granny,' 'Dudaim,' 'Perfume' and 'Pomegranate.' It has been around for hundreds of years and was especially favored by the Victorians. Ladies of the era carried them in their pockets and purses as perfume. Although they are attractive in their velvety orange rinds striped in carmine and gold, these melons sadly are not gourmet fare. In fact, the creamy white flesh is barely edible; it's tasteless and slimy. 'Tigger' is very similar to 'Queen Anne's' in appearance, but it's three times bigger and even more aromatic. Plus, it's tasty. The Baker Creek Seed Co. catalog describes 'Tigger' as vibrant yellow with fire-red zigzag stripes. Its white flesh is sweet with a citrus aftertaste. Each melon is about one pound, perfect for one or two servings. Plants are prolific, too, and melons are ripe in about 80 days.
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