Melons are one of my favorite fruits during the summer months. After all, who doesn’t love a big, juicy slice of watermelon on a hot day! Melons have been enjoyed for over 4,000 years but only relatively recently have melons been readily available on a consistent basis in mainstream grocery stores, particularly the "big three" — watermelon, cantaloupe and honeydew. There are actually 2 different classes of melons; muskmelons and the watermelons.

Watermelons:

Watermelons come in all shapes and sizes and come in a variety of colors. The flesh can range from white to a deep red, with newer varieties being prized for their deep gold and bright orange colors. Some watermelon varieties have seeds in a wide range of colors, including even green or reddish seeds. Seeds are optional now as many watermelons are available with small soft wide seeds rather than the traditional hard black ones we are used to. The so-called "seedless" watermelon varieties fall into this category and you can either eat or discard the small pale seeds. Watermelons are in peak season, in the U.S., from mid-June to late August.

Choosing a Perfect Watermelon:

Look for a symmetrical melon with no indentations, holes, scars, soft areas, cracks or large spots. There should be a spot on the bottom where it rested in field — and this is fine — but it should be pale golden in color and not white. The outside of the melon should be dull and not shiny and have a balanced color. If you tap the outside of the melon and it sounds hollow — it should be ripe. Watermelons should be stored in the refrigerator or a very cool place.

Muskmelons:

The most common muskmelons are cantaloupes, honeydews, casaba, cranshaw, Juan canary, and Santa Claus melons. Muskmelons are further broken down into two groups, those with smooth skins like the honeydew and those with a netted skin like the cantaloupe. They come in a wide range of colors — both on the interior and exterior. All muskmelons have hollow seed filled centers rather than seeds dispersed throughout the flesh. Most varieties of muskmelons come into season during the late summer and early-mid fall.

Choosing a Perfect Muskmelon:

Melons should be heavy for their size and while there is no real way to help you know this at first, the more you try different melons and compare them, the easier it is to judge their relative weight. Smell the melon — it will be fragrant when ripe. If you sniff the skin and can smell the flavor of the melon it should be perfect for eating. Store melons in the refrigerator.

Great Melon Recipes!

Makes 6-8 servings.

Ingredients:

• 1 4-lb. watermelon piece, rind removed and cut into 1 inch pieces
• 1 honeydew melon, rind and seeds removed and cut in1 inch pieces
• 2 mangoes, peeled & pitted, cut into 1 inch pieces
• 1 Tablespoon fresh lime juice
• Zest from 1 lime
• 1/2 teaspoon sugar, or more to taste

Combine all ingredients in a large bowl. Cover and chill for 20 minutes.

Mesclun w/Watermelon, Feta & Toasted Pine Nuts

Makes 4 servings.

Ingredients:

For dressing:

• 1 Tablespoon fresh lemon juice
• 1 Tablespoon red wine vinegar
• 2 Tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 3 cups cubed watermelon
• 6 cups mixed greens or mesclun
• 1/4 cup toasted pine nuts
• 1/3 cup crumbled feta

Directions:

Whisk together lemon juice, vinegar and oil. Season to taste with salt and freshly ground black pepper.

In a large bowl, toss watermelon, mixed greens and pine nuts. Drizzle half the dressing on salad and toss to coat leaves. Add more dressing until leaves are nicely coated but not drenched.

Just before serving sprinkle feta cheese over the top.

Melon Gelato

Makes about 1 quart.

Ingredients:

• 1/2 large cantaloupe
• 6 egg yolks
• 1/3 cup plus 1 Tablespoon sugar
• 5 ounces light corn syrup
• 1/3 cup heavy cream
• 4 egg whites, at room temperature
• 1/2 teaspoon lime zest
• 1 Tablespoon lime juice

Directions:

Scoop out the seeds of the cantaloupe and peel off the rind. Cut the flesh into small pieces. Place the cantaloupe in a food processor and puree.

Beat together the egg yolks and 1/3 cup sugar until thick. Warm the corn syrup over low heat. Whisk together the egg yolks and sugar. Whisk mixture into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a fine sieve into a large bowl. In separate bowl, whip the cream until soft peaks form and fold it into the yolk mixture.

Beat the egg whites with 1 tablespoon sugar until soft peaks form. Fold into yolk mixture. Stir in melon puree, lime zest and lemon juice. Freeze according to instructions for your ice cream maker.

Watermelon Ice

Other great melon recipes on Glutenfreeda.com:

Melon Wrapped in Prosciutto

Watermelon & Strawberry Salad

Watermelon Ice

Watermelon Margaritas

Enjoy!

-Glutenfreeda