I wouldn’t consider myself a melon fan. I like watermelon, in season and chilled. I may have a few bites of Jersey cantaloupe. Honeydew is what I feed my in-laws.
Anyway, for the better part of a decade, I’ve sold specialty melons and wondered how they compared and if they were anything to get excited about..
A couple weeks ago, I grabbed a curious intern with a better camera and started chopping… I can assure you that specialty melon season is worth it (like waiting for Jersey free-stone peaches).
- Canary Melons have bright canary-yellow skin and surprising green flesh. They taste very sweet, like a perfectly ripened cantaloupe.
- Crenshaw Melons have a unique squat shape, buttery-yellow and green skin, and orange flesh. Crenshaw is very fragrant; it tastes like a ripe cantaloupe with notes of cucumber.
- Galia Melons are a netted variety. Their green flesh is firmer, like honeydew. This melon tastes very sweet, with a pallet-cleansing finish– an ideal intermezzo.
Specialty melons will be in season through late-August. Also, Jersey Fresh cantaloupes have just started; and you can expect sugar babies and yellow watermelons soon.
Fresh Melon Suggestions:
- Wrap them in prosciutto.
- Including them on cheese boards.
- Melon Gazpacho, topped with toasted coconut (we had this at an employee BBQ last summer– amazing!)
The purpose of this blog to share my 8 years of produce industry insight and advice. So buy more fresh produce, buy with confidence, buy it from Seashore, and let’s move fresh vegetables to the center of the plate.