Melons

A delicious fruit of the summertime, several varieties of melons will be in your share in the late summer. See below for descriptions of the different types.

Cooking Tips

Melons are easy to enjoy as they are, and make a great light breakfast or dessert. For sweet melons, just slice them in half, scoop out the seeds into the compost, and make sure you have a spoon handy. Add some yogurt and granola, cottage cheese, ricotta, or ice cream if you want. Modify their flavor with a nice salt, lemon juice, or liqueur. Scoop the flesh of the melon out with a large spoon and cut the fruit into bite-sized pieces to add to a fruit salad. Chilled melon soup or melon salsas are refreshing summer treats, and melon can be delicious wrapped in prosciutto. Watermelons can be sliced up for a picnic, a snack, or after dinners treat and the watermelon rinds can even be pickled.

Storage Tips

Store melons in a cool part of the kitchen. Once cut open, or to enjoy the fruit chilled, store them in the refrigerator.

Nutrition

Melons are high in vitamins A, B6, and C, iron, fiber, beta carotene, potassium and magnesium.

History

Watermelons are native to Africa, where they have been cultivated since 2000 BC and where wild forms still occur. Other melon varieties originated in India and the Middle East. Both were primarily brought to Europe by the Moors, however, after the fall of Rome.

Field Notes

We harvest most varieties of melons when they are fully ripe, and they make a "full slip", meaning that a slight tug on the vines and the fruit pops right off. Some varieties you can expect to see include charentais or true cantaloupe, muskmelons, galia, and ananas.