FoodFood InformationFruitMelons
The crenshaw is a fine, golden-fleshed melon. It is large in size and
HAS very thick meat because it has a small seed cavity. When vine-ripened
it is sweet and juicy, but it will taste a bit like squash if it isn't fully
matured. The peak of season is from August to December.
There are two types of crenshaw: The original crenshaw is a golden yellow
in skin color; the hybrid, a pale yellow (almost white). The golden
skinned crenshaws are the better melons.
Unlike the honeydew, which must be ripe at the time of purchase, a golden
crenshaw that is firm will ripen up at room temperature. However, one that
has a dark green skin will never attain full flavor and ripeness.
Crenshaws are quite huge, often weighing more than ten pounds. A melon that
large is fine for a restaurant but more than the average-sized family can
handle. Very often when the crenshaws are running very large in size some
markets will cut them in half and display them with the cut side up. Even
a green-skinned crenshaw looks pretty good after it has been cut. Check
the skin color and texture prior to purchasing a half. If it isn't golden
in color and doesn't feel velvety, it isn't fully ripe. While a partially
ripe uncut melon will ripen at room temperature, a cut piece of the same
melon 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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