PMR 45 Topscore
FoodFood InformationFruitMelons
The cantaloupe, a golden-fleshed melon, is the most reliable and leastcostly melon on the fruit stand when in season. While it takes some know-howto identify top quality in most of the other varieties, selecting a finecantaloupe is comparatively easy. All you have to do is select high color(yellow), not bruised, firm melons and allow them a few days to ripen atroom temperature. You'll know when they are ripe because they'll give slightlyto gentle pressure and will have increased fragrance. Of course, if yousettle for soft, soupy, banged-up, moldy melons or those that are grass-green,all bets are off.
Cantaloupes are available year-round but are at peak of season from Junethrough November. In December, January, and February they are imported fromCentral America and some of the islands in the Caribbean, but these importsare usually overpriced and under flavored. In this three month period, whenall the other varieties of melons are similarly poor and costly, your bestbet is to use the far less costly and less risky grapefruit in place ofmelon.
In February, March, April, and May Mexican cantaloupes are available. Theseare of better quality but are not always reliable. They too are usuallyoverpriced.
In June the California cantaloupes come on line, and they don't bow outuntil December. California not only grows the world's finest cantaloupes,usually supplies are more than ample to satisfy the demand and prices aremodest. When California cantaloupes are in season, skip the grapefruit.In that time span the grapefruit are below par and high in price. Cantaloupeshave a low calorie count and are popular with dieters.
Cantaloupes are grown in many areas of the United States. The farther west,the better the melon. Arizona also grows fine melons. Texas cantaloupesused to be mediocre, but in recent years they have become quite good. Asa rule, the cantaloupes grown in the rest of Dixie are no bargain. Mostgrown east of the Mississippi are long on size and short on flavor. Nearlyall are sold locally. There is one exception worth noting: There is a growernamed Hand who produces melons in northern New York State. Hand melons arefamed for their flavor and texture. However, the demand usually exceedsthe supply. They seldom reach the wholesale markets. Hand usually sellshis entire crop during the Saratoga racing season.
WHEN TO BUY: At peak June through November
WHAT TO LOOK FOR: Firm, not bruised fruit with light-yellowish slim.
HOW TO STORE: Ripen at room temperature then refrigerate
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