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Types of Melons

Different types of melons.

Melons are a juicy, delicious fruit and like apples, there are different types available to eat that will please your taste buds.

Canteloupe

The longer it stays on the vine, the sweeter the taste. To pick a good canteloupe, look for large netting on the skin and a yellow/orange color. They should be just a tad soft on the stem, yet firm elsewhere. You can also smell the stem and it should have a sweet aroma. If you want a juicy canteloupe, then shake the melon and if you can hear seeds rattling on the inside, then take it home to eat. Store them on the counter for up to four days away from pears and bananas. Only put in the refrigerator if the melon is too ripe or if it has been cut. Freezing canteloupe is possible, but not recommended.

Casaba Melon

While it is not as tasty as other melons, it keeps longer. They should be large and firm while having a bit of softness at the stem. Pick casaba melons that are bright yellow. Store at room temperature until it is fully ripe, then you may refrigerate for up to three days.

Crenshaw Melon

You can pick a good Crenshaw Melon by sticking with those that are large in size and firm with some softness on the stem. They should be a rich yellow color with a bit of green. When fully ripe, the melon well feel waxy.

Honeydew

Honeydew should be creamy yellow with a waxy touch when ripened. Pick honeydew that is firm while soft at the stem and try to select those that are over 5 pounds because those have the best flavor. If you shake the melon, seeds might rattle on the inside which means it is a good honeydew. Keep honeydew at room temperature for up to four days or until ripe. If you cut the honeydew, it should be promptly placed in a covered container and put in the refrigerator for up to 3 days. Keep away from other food as honeydew has a very strong aroma that can seep into other foods.

Juan Canary Melon

Like most melons, look for large ones that are firm with a tiny bit of softness at the stem. They should be canary yellow and absolutely no green. When ripe, the melon will feel waxy. Flavor is not as sweet as other varieties.

Orange-Flesh Honeydew

These are a tad different than regular Honeydew because the creamy yellow skin turns slightly orange when ripe. The skin is also more waxy than traditional Honeydew. Large in size, they need to be firm with softness at the stem. To pick a good one at the grocery store, shake the melon and if you hear seeds rattling, then it means it is a juicy melon. Storage is similar to that of traditional Honeydew.

Pepino

Pepinos are actually related to tomatoes and eggplants and is often called Melon Pear, Sweet Pepino or Mellowfruit. It tastes like a combination of Honeydew and Cucumbers. It should be smooth, firm and have a sweet smell on the stem. It is colored pale yellow with purple stripes. To store, keep at room temperature until firm like a plum, then refrigerate for up to three days.

Persian

Large in size, these melons are firm with some softness at the stem. They are dark green in color and turn a lighter green as it ripens. When fully ripe, they are a tad brown. To store, refrigerate at 45 to 50 degrees Fahrenheit. They will keep from 12 to 21 days when stored properly.

Santa Claus

Santa Claus Melons are also known as Christmas Melons and are large, firm and soft at the stem. They are mottled green and yellow. When fully ripe, they have a waxy feel. Store these melons at room temperature for up to 4 days or until ripe. If you cut the melon, then keep in a covered container for up to 3 days. Once cut, these fruits give off an odor that will seep into other foods.

Seedless Watermelon

These melons are a bit misleading considering their name. They do have sees, but not the hard, black ones. The seeds are small white and edible. They should be firm, shaped evenly and feel heavy. Good seedless watermelon will have a deep-pitched tone when slapped with the palm. Green in color, do not worry if one side is yellow - this is simply where the fruit met the ground and does not mean it is not good to eat. Before cutting, wash seedless watermelons with soap and water to get the dirt off of the rind. Refrigerate cut watermelon in covered containers for up to a week. If storing uncut, set at room temperature for up to two weeks.

Watermelon

Watermelon should be firm, even in shape and heavy. Green in color, a good selection will put off a deep pitched tone when slapped with your palm. To tell if it is ripe, turn it over and if the underbelly is yellow with a healthy sheen, then take it home to eat. When cut, watermelon should look fresh, firm and the seeds should be hard. This fruit stops ripeneing once it is cut from the vine. Store and prepare like the Seedless Watermelon.

Yellow-Flesh Watermelon

To pick a good quality Yellow-Flesh Watermelon, pick ones that are shaped evenly, heavy and firm. Slap with your hand and listen for a deep pitched tone. Prepare and store the same way you would other watermelons.

Next time you head to the produce section at your grocery store, try one of the lesser known varieties of melons.

Source:

Produce Oasis: Types of Melons, http://www.produceoasis.com/Hierarchy_Folder/MainFruits_folder/L2fruits_folder/Melons.html

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Comments (4)

I am aware there is a picture of pills with my article instead of melons. I did not add this picture and am working on having it changed to a more appropriate image.

Honey Dew and seedless watermelons are my favorite. Thanks for the information on all the rest.

Quite interesting.

Yes honeydew is great.

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