Green, Hertzberg & Vaughan
Ohio melons can be divided into two groups which are muskmelons and watermelons. Muskmelons include cantaloupe, honeydew, crenshaws and Persians. In selecting cantaloupe, look for a prominent, evenly distributed corky "netting." The netting will be either buff or light tan color on either a green, yellow or grey background. The blossom end should yield slightly when pressed.
A ripe melon will have a sweet, musky aroma. The flesh is usually orange, but some varieties have a green flesh.
Muskmelons can be held a day or two at room temperature until they ripen. When the blossom end yields to gentle thumb pressure, store in the refrigerator.
Due to variables such as moisture content, size and variety, the
following recommendation is approximate only:
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Melons (Slices, Cubes, or Balls) Cut firm-ripe melons in half; remove seeds and soft tissues holding them. If for slices or cubes, cut off all rind; cut to shape. If for balls, do not cut off rind, but scoop out with a baller, taking care not to include any rind. Wet pack, syrup. Cover with 30 percent syrup. Leave appropriate headroom. Seal; freeze. To make 30% syrup: Heat 5 1/4 cups water with 2 1/4 cups sugar until sugar dissolves. |
Freezing Fruits HYG-5349
Selecting, Storing & Serving Ohio Melons HYG-5523
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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