FoodFood InformationFruitMelons
The crenshaw is a fine, golden-fleshed melon. It is large in size andHAS very thick meat because it has a small seed cavity. When vine-ripenedit is sweet and juicy, but it will taste a bit like squash if it isn't fullymatured. The peak of season is from August to December.
There are two types of crenshaw: The original crenshaw is a golden yellowin skin color; the hybrid, a pale yellow (almost white). The goldenskinned crenshaws are the better melons.
Unlike the honeydew, which must be ripe at the time of purchase, a goldencrenshaw that is firm will ripen up at room temperature. However, one thathas a dark green skin will never attain full flavor and ripeness.
Crenshaws are quite huge, often weighing more than ten pounds. A melon thatlarge is fine for a restaurant but more than the average-sized family canhandle. Very often when the crenshaws are running very large in size somemarkets will cut them in half and display them with the cut side up. Evena green-skinned crenshaw looks pretty good after it has been cut. Checkthe skin color and texture prior to purchasing a half. If it isn't goldenin color and doesn't feel velvety, it isn't fully ripe. While a partiallyripe uncut melon will ripen at room temperature, a cut piece of the samemelon when stored in the refrigerator will ripen no further.
WHEN TO BUY: At peak August, September, and October
WHAT TO LOOK FOR: Firm, not bruised fruit with yellow skins
HOW TO STORE: Ripen at room temperature, then refrigerate
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