By Debra Morris–
It’s the time of year to sink your teeth into an ice-cold slice of watermelon on a sweltering late summer’s day. At your local farmers’ market, you’ll discover a dazzling array of melons that promise to tickle the tastebuds with sweet summer snacking. You’ll find only the freshest, just-picked melons in varieties you won’t find anywhere else. Here’s a medley of some of the mouthwatering melons you’ll find:
Casaba: Picture a golden yellow melon with a subtle green hue. It’s hefty and smooth, lacking the strong fragrance of some melons but boasting sweet, white flesh.
Crenshaw: This gem sports a buttercup-yellow rind and a salmon-hued interior. A hybrid of Persian and casaba, it is slightly oblong in shape and has sweet and slightly spicy flavors.
Hami: It looks like an oblong cantaloupe and tastes like a cantaloupe with a sweet flavor and refreshing quality. It is similar in color as well.
Korean: It is a small melon, bright striped, yellow in color, and with white flesh. The rind is much thinner than a regular melon and can be eaten much like a cucumber. The texture is quite crisp for a melon and with a lovely mild sweetness.
Santa Claus: Also known as the Christmas melon, this late-season variety features a striking gold and green mottled skin. It’s crisp but not as sugary as others, and it looks like a petite watermelon.
Persian: Slightly larger than a cantaloupe, with a greener rind and finer netting, this melon brings a taste reminiscent of cantaloupe but with a unique twist.
Canary: True to its name, this melon shines in vibrant canary yellow when ripe. Oblong in shape, it has a white flesh tinged with pink around the seed cavity and is as delightful as it is distinctive.
Sharyn: Sporting a greenish-orange rind and luscious white flesh, this melon offers a delectable blend of cantaloupe and honeydew flavors.
And, of course, there’s the cantaloupe, honeydew, and watermelon. The farmers’ market has different varieties of these, too! Look for the yellow-fleshed watermelon or the orange-fleshed honeydew.
To get the most out of your firm, uncut melons, let them sit at room temperature for a couple of days. While they won’t get sweeter, they’ll become softer and juicier. Once ripened or cut, keep melons in the fridge and use them within about two days. Wrap them in plastic to shield other produce from the ethylene gas they emit and be mindful that a ripe melon’s aroma can permeate other foods.
If you have an uncut watermelon and need to store it, you can keep it at room temperature for up to a week. However, on scorching summer days, it’s best to refrigerate or chill it on ice. Once cut, wrap the watermelon tightly in plastic and store it in the fridge for no more than four days.
The best way to discover new melon varieties is to visit your local farmers’ market and ask the farmers about their selections. They can provide valuable insights into flavor and ripeness, and offer suggestions on how to enjoy these delightful summer fruits.
Find even more specialty varieties at the market through these last weeks of summer. Dive into the market’s sweet, juicy offerings and make the most of melon season while it lasts.
Debra Morris is a spokesperson for the Pacific Coast Farmers’ Market Association. For more information and recipes: https://www.pcfma.org/
This Month at the Castro Street Farmers’ Market
Published on September 5, 2024
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