Cantaloupe, Honeydew, Watermelon ... what's your favorite type of melon? Not only do melons have a delicious rich flavor, but they are also low in calories and fat. They contain a broad spectrum of nutrients, the highest being vitamins A and C. As you would guess, they are full of water, which is a bonus for hydration in the summertime! Wondering how to pick out a good melon? Not sure how to safely serve melons? Check out the video below where we share these answers and more!
SELECTION Melons are amongst the group of fruits that do not continue to ripen once they are removed from the vine, so when buying a melon, make sure that it's good. Choose fragrant, symmetrical melons that are heavy for size, with no visible bruises. Watermelon and honeydew should have a dull looking appearance. Honeydews should be a pale yellow to light lemon in color. For cantaloupes, the rind underneath the net like texture should be golden or orange in color. The stem end should give to gentle pressure and produce a hollow sound when tapped with the palm of your hand.
STORAGE Uncut ripe melons should keep in the crisper drawer in the refrigerator for use within 3-5 days. If you find yourself with more melon than you can eat, freeze it! Cut into cubes, and store in an airtight container for use up to 10-12 months.
PREPARATION With clean hands, wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Scrub the melon with a clean produce brush. This will help prevent any surface bacteria from entering the edible melon flesh. The simplest way to cut a melon is to start by cutting it in half, making sure to cut through the stem area. Scoop out the seeds and slice into wedges. Simply remove the rind by holding the melon wedge in your hand sliding a paring knife between the rind and melon flesh.
WAYS TO EAT Melons make a refreshing, healthy snack on a summer day. They can also be incorporated into soups, salads, and salsas. Mix up an easy fruit smoothie or thread melon cubes and other favorite fruit on skewers and serve with yogurt dip.
Lauren Lindsley is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.
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