Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210

Selecting, Storing and Serving Ohio Melons

HYG-5523-95

Ohio melons can be divided into two groups - muskmelons and watermelons. Muskmelons include cantaloupe, honeydew, crenshaws and Persians.

Muskmelons

Selection

• Cantaloupe - Make sure the melon has no bruises or discolorations. It's OK for there to be a "bleached" side where the melon rested on the ground. Look for a cantaloupe with a prominent, evenly distributed corky "netting." Depending on the variety, this "netting" will be either buff or light tan color on either a green, yellow or grey background. The stem end should be smooth, slightly sunken and well rounded. The blossom end should yield slightly when pressed. The sign of a ripe melon is a sweet, musky aroma. The flesh is usually orange, but some varieties have a green flesh.
• Honeydew - The melon should have a creamy yellow color when picked. If the melon is green, it will never ripen. The skin should have the feeling of velvet and the blossom end should feel slightly springy. The flesh should be green, juicy, sweet and have a "melting" quality in the mouth.
• Persian - The Persian melon looks like a large flattened canteloupe. When ripe, the blossom end is soft and the shell is mauvish with netted skin. The flesh is orange.
• Crenshaw - Select a crenshaw melon that is globe-shaped with a pointed, slightly wrinkled stem end. The smooth green skin changes to yellow-gold in color when it is ripe. The flesh is very sweet with a slightly spicy aroma.

Storage

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.

Nutrition

A quarter of a cantaloupe has only 40 calories and is rich in vitamins A & C. A quarter of a honeydew has about 20 calories and is very rich in vitamin C and potassium, plus provides B vitamins, calcium and iron.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. As a rule-of-thumb, 3 pounds of muskmelon yields about 5 cups of diced melon.

Serving

• For a colorful appetizer, serve your favorite muskmelon with thinly sliced prosciutto (Italian style ham).
• Combine melon with lemonade or gingerale in a blender for a refreshing summer drink.
• Other fruits combine beautifully with muskmelons in chilled salads or desserts.
• Hollow out a melon and fill with sherbet, cottage cheese or vanilla ice cream.
• Top cubes of melon with fruit yogurt and sprinkle with granola for a different one-dish breakfast.

Watermelon

Selection

• It is extremely difficult to tell if a watermelon is ripe from its outside appearance.
• Examine the spot where the melon has been resting on the ground. A yellow-white spot indicates ripeness-white or pale green suggests immaturity.
• Scratch the surface of the rind with your thumbnail. If the outer layer slips back with little resistance showing the green-white under the rind, the watermelon is ripe. Scratching unripe melons only leaves a darker depressed line.
• Choose a melon with a smooth surface, dull sheen and well rounded ends.
• Some experts recommend a "hollow" sound when tapped indicates ripeness. Others feel that "thumping" will not necessarily get you a ripe melon.
• Many people purchase cut melons to judge ripeness from inside appearance. The more red flesh and less white rind, the riper the melon.
• White seeds usually indicate the melon was picked too early.

Storage

• Watermelons, if not too mature, can be ripened for a few days at room temperature.
• Wrap melons in waxed paper or in secured plastic bags before storing in the refrigerator, as melon aroma readily mingles with other foods.
• Watermelons can be stored uncut for 2-3 weeks. Covered, cut melons will keep several days.
• Soft spots do not affect melon flavor, but decayed spots should be cut out before refrigerating.

Nutrition

• Watermelon is 93 percent water and only 26 calories in a 3-4 ounce serving. The calories are primarily derived from naturally occuring sugar (carbohydrates).
• Watermelon has significant amounts of vitamin A.

Serving

Invite friends in on a hot summer day for a "watermelon bust." People get together and enjoy cool, crisp watermelon without the aid of spoon, fork or plate.

Melon Sorbet

3 cups cubed, seeded watermelon, cantelope or honeydew

2 Tbls. lemon juice

1/2 cup sugar

1 envelope unflavored gelatin

1/2 cup water

Place melon, about a half at a time, in a food processor or blender. Whirl until smooth and liquid. Pour into a medium sized bowl and stir in lemon juice. Mix sugar and gelatin in a small saucepan; stir in water. Heat slowly, stirring constantly, until the gelatin dissolves. Cool slightly; stir into melon mixture. Pour into a 9 X 9 X 2 inch cake pan. Freeze about 1-1/2 hours until firm around edges. Spoon into a large bowl; beat until smooth. Return to pan and freeze until firm. Makes 4 servings.

Serving idea-Make three melon sorbets: cantelope, honeydew and watermelon. Place a little scoop of each in a crystal wine glass. Serve with a thin, crisp cookie.

For information on freezing melons, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheet #5332-91, "Freezing Fruit."

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition Robert Precheur, Specialist, Horticulture