Perfect for hot summer days, these one-of-a-kind melons are sweet, tart and bursting with refreshing lemonade flavor! | Home Page | Ingredients Description and Vegan - Vegetarian Recipe Book, How Mary and Frank and Friends Eat That was our experience—we couldn’t stop ourselves—though the food blog Carne Diem seems to have done a knockout job on a Sharlyn Melon Gazpacho. How to Eat: Whisk together yogurt, honey and freshly chopped mint, and use as a cool dip for fresh melon slices. Also known as Eastern Cantaloupes, these are the best-selling cantaloupes in the U.S. This one includes spicy arugula, smoked paprika, toasted corn and Canary melon. melon, half), Cut the Juan Canary Melon into slices, How to Eat: Try blending them into a smoothie or daiquiri for a super-refreshing sip. Keep up-to-date on: © 2020 Smithsonian Magazine. How to Eat: Dice and mix into salsa with cilantro, mint, jalapeño, red onion, avocado and a generous amount of lime. Juan Canary melon is ripe, the melon will develop a pleasant, almost perfume-like aroma, and the Shove aside the recipe book, grab a knife and dive in. Since, Special Recipe, Photo, and Thanks to a high sugar content, they’re exceptionally sweet and aromatic. 2 to 3 tablespoons good-tasting extra-virgin olive oil A honeydew melon-jicama curry with coconut milk may be served cold over brown rice or quinoa. Some farmers don’t even water their melon vines at all—they call it dry-farming, which supposedly intensifies many fruits’ flavors—and still, football-size creatures with names like Rayann, Sharlyn, Charentais and Santa Claus swell toward ripeness. | Poetry and Stories | Quotations | should be turned daily. Pizza | 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes. How to Eat: Start with a bed of arugula tossed with lime juice, olive oil and salt. Melon and Cucumber Salad with Honey Lime Vinaigrette. Photo by Alastair Bland. Photos | Though fragrant, the fruit is less musky than others of the family (called, interestingly, “muskmelons”) and instead emits a mellower, honey-like fragrance. Under the blazing summer sun, they bulge out of fields of parched dirt, dead grass and lifeless dust, almost like a parable for the spontaneous appearance of Earth’s first life: melons. The fruity, mild taste finishes with a note of cool, spicy mint that may coax one to say, “What is that taste?”—and to have another investigative bite, and another, and another, and another. Alastair Bland is a journalist based in San Francisco who writes about the environment, agriculture, science and food. It is always best to get a vine-ripened Juan Canary We’ve been working with growers across the country and around the world to bring the best quality and variety to our stores, including 10 unique melons you won’t find just anywhere. The soft, honey-like sweetness of fresh melons can go nicely in a salad. A shopfront windowsill is piled high with Piel de Sapo melons. Give a Gift. Behind the Scenes With the White House Residence's Long-Serving Staff, The Lab Saving the World From Snake Bites, How Hedges Became the Unofficial Emblem of Great Britain. How to Eat: Slice and toss with freshly grated ginger, lemon juice and honey for a sweet and refreshing snack. Be sure to use a tart yogurt with high fat content to balance the sweetness of the melon. Information Directory | Finally, since melon season is sometimes too hot for cooking, we decided that if there should be one melon to devour whole—and there definitely should be—it must be the best, and that may be the Piel de Sapo, or “Skin of Toad.” Also called the Santa Claus melon, the Piel de Sapo has a mottled skin like a zucchini’s—or a toad’s, if you have a vivid imagination—and this melon, a favorite in Spain, often produces little to no aroma, making it seem like a gamble to buy.