Look for a medley of melons at the farmers market

CONTRA COSTA COUNTY, CA (Oct. 8, 2024) — At your local farmers market, you’ll discover a dazzling array of melons that promise to tickle the taste buds with sweet snacking.

You’ll find only the freshest, just-picked melons in varieties you won’t see anywhere else. Here’s a look at some of those mouthwatering melons:

Casaba: Picture a golden yellow melon with a subtle green hue. It’s hefty and smooth, lacking the strong fragrance of some melons but boasting sweet, white flesh.

Crenshaw: This gem sports a buttercup-yellow rind and a salmon-hued interior. This hybrid of Persian and casaba has a slightly oblong shape with a sweet and lightly spicy flavor.

Hami: It looks like an oblong cantaloupe, with the same sweet refreshing taste.

Korean: This small melon has bright yellow stripes and white flesh. The rind is much thinner than a regular melon and can be eaten like a cucumber. The texture is quite crisp for a melon, with a lovely mild sweetness.

Santa Claus: Also known as the Christmas melon, this late-season variety features a striking gold and green mottled skin. It’s crisp but not as sugary as others, and it looks like a petite watermelon.

Persian: Slightly larger than a cantaloupe, with a greener rind and finer netting, this melon brings a taste reminiscent of cantaloupe but with a unique twist.

Canary: True to its name, this melon shines in vibrant canary yellow when ripe. The oblong melon’s white flesh is tinged with pink around the seed cavity, and it’s as delightful as it is distinctive.

Sharyn: Sporting a greenish-orange rind and luscious white flesh, this melon offers a delectable blend of cantaloupe and honeydew flavors.

Of course, the farmers market has different varieties of cantaloupe, honeydew and watermelon, too. Look for the yellow-fleshed watermelon or the orange-fleshed honeydew.

Ripen your melons

To get the most out of your firm, uncut melons, let them sit at room temperature for a couple of days. While they won’t get sweeter, they’ll become softer and juicier. Once ripened or cut, keep melons in the fridge and use within about two days. Wrap them in plastic to shield other produce from the ethylene gas they emit and be mindful that a ripe melon’s aroma can permeate other foods.

You can keep an uncut watermelon at room temperature for up to a week. However, on scorching summer days, it’s best to refrigerate or chill it on ice. Once cut, wrap the watermelon tightly in plastic and store it in the fridge for no more than four days.

The best way to discover new melon varieties is to visit your local farmers market and ask the farmers about their selections. They can provide valuable insights into flavor and ripeness, while offering suggestions on how to enjoy these delightful fruits.

Dive into the sweet, juicy offerings and make the most of melon season. For delicious recipes, product information and more, visit www.pcfma.org/eat.