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The Fonzy melon is a medium-sized variety, averaging 3 pounds in weight. It is recognized by its very round shape and gently furrowed, deep yellow skin. Beneath the thin rind, its firm flesh surrounds a relatively small seed cavity. The light-colored ivory white flesh of the Fonzy melon is a stark contrast to its brightly-colored exterior. Its sweet flavor is akin to a cross between a honeydew and cantaloupe, with a crisp yet juicy texture like that of a pear.
The Fonzy melon is an early maturing summer melon that can be found in the late spring and early summer for a short time.
A member of the Cucurbitaceae family the Fonzy melon is of the species Cucumis melo, cultivator inodorus. It is a a new variety of Canary melon that is prized for its prolific and early maturing fruit. They are currently only available for a limited time during their early summer season and are usually found at farmers' markets and specialty grocers.
Like its close relative, the Canary melon, Fonzy melons are a good supply of vitamins A and C and an axcellent source of fiber.
Fonzy melons are a sweet winter melon variety that may be used similarly to honeydew or cantaloupe. Cut in half, scoop the seeds from the cavity and slice to eat fresh out-of-hand or remove the rind and cut into cubes. Fonzy melon can be added to fruit salads or pureed for beverages and cold soups. Wrap diced Fonzy melon with prosciutto and serve as an appetizer or skewer with fresh mozzarella cheese and salty salami. Other complimentary flavors include, mint, cilantro, basil, citrus, berries, champagne and ginger. Once ripe, the Fonzy melon will keep at room temperature for a week. Refrigerate cut up melon in a covered container up to three days.
The Fonzy melon is a very new cultivar and most widely grown and exported from Mexico.
Recipes that include Fonzy Melon. One is easiest, three is harder.
|What the Fridge?||Proscuitto Wrapped Fonzy Melon|