Kharbouza Melons
Estimated Inventory, lb : 0
Description/Taste
The Kharbouza melon, described as tasting somewhat like an aged chardonnay wine, wears a yellow and green hard skin. Inside, a large seed cavity inhabits its firm, crunchy, mildly sweet flesh.
Seasons/Availability
Kharbouza melons are available February to December.
Current Facts
Perfumed melons are a delicious joy of summer eating. Most of us are familiar with the crisp, sweet cantaloupe and the softer flavor of honeydew, but today, melon choices are rapidly expanding. Rediscovered heirlooms, new hybrids and even more exotic varieties are arriving from the Middle East, Asia, and Europe. A larger selection of these very tasty fruits, with varied shapes, eye-catching colored rinds and flesh, and superior flavors can be found in supermarkets everywhere. Today, more than 240 types of melons are under cultivation.
Applications
Cut melon in half. Using a spoon, scoop out and discard seeds. To serve for a quick last minute dessert, top wedges with vanilla ice cream or fresh or frozen yogurt. For a festive touch, sprinkle lightly with minced crystallized ginger. For a special dessert to impress guests, drizzle melon with hazelnut or orange-flavored liqueur. Store melons at room temperature. Wrap cut melon in plastic; refrigerate for one to three days.
Geography/History
Different cultures treat melons differently in the culinary world. In the United States, most melons are eaten uncooked in a fresh fruit cup, a fruit chutney or salsa, added to iced beverages, cocktails and party punches, used as garnish, served as an appetizer or enjoyed as a quick and easy dessert. Except for the extra sweet varieties such as the muskmelon or honeydew, melons in the Orient are most often cooked and served as a vegetable. China, several of the Middle East regions, Central and South America and China like to snack on dried melon seeds. Some melon fans love melons sprinkled with salt and pepper while others like to enhance a melon's flavor with a tad of powdered ginger. Then there are those who favor a sprinkle of lemon or limejuice to bring out the best of a refreshing melon. Kharbouza melons were considered aphrodisiacs by the Persians and are still sought after by people of Middle Eastern descent yet today. Major producers are New Zealand and the United States.
