Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Description/Taste
Persian melons can vary in appearance, but most closely resemble what we know as the standard cantaloupe. Somewhat larger but with the same heavily-netted exterior, they turn a golden beige color when fully ripe and give off an intoxicating sweet floral smell. The melon's coral-colored flesh extremely juicy with a buttery yet firm texture. A perfectly ripe Persian melon will feel heavy for its size, an indication of its rich water-content and concentrated sugar levels.
Seasons/Availability
Persian melons are available in the summer.
Current Facts
Persian melon is sometimes used as an umbrella term used to describe a range of melon cultivars that are native to present day Iran, once known as Persia. Botanically classified as Cucumis melo, they are of the reticulatus subspecies and most notably recognized for their netted exterior and richly scented aromatics.
Nutritional Value
Persian Melons are an excellent source of beta-carotene, folic acid, potassium, vitamin C and dietary fiber.
Applications
Use Persian melons similarly to cantaloupe or other muskmelon varieties. They may be used in sweet or savory applications and are generally consumed raw, but may be grilled or seared in a hot pan to caramelize their natural sugars. A traditional Iranian beverage combines the pureed flesh of Persian melon with sugar, water and mint for a chilled summertime drink. Their sweet flavor pairs well with citrus, mint, ginger, avocado, arugula, berries, robust cheeses and cured meats. To store, keep whole melons at room temperature. Cut melon will keep wrapped in plastic for up to three days.
Geography/History
The Persian melon is most likely the father species of perhaps hundreds of different melon cultivars. It was originally found growing wild in Persia, the area now known as Iran. Its unmistakable cantaloupe appearance speaks to the fact that it has seen countless new waves of evolution since its original plant was cultivated from the wild. Persian melon seeds first made their way to England in 1824 via the English Ambassador in Persia. The seeds were planted in the gardens of the English Horticultural Society. Later, Persian melon would from there make their way to the United States.
Recipe Ideas
Recipes that include Persian Melon. One
is
easiest, three is harder.| The New York Times |
|
Melon Pomegranate Almond Smoothie |
| My Persian Kitchen |
|
Kharbozeh & Persian Melon Popsicle |
| Sippity Sup |
|
Melon and Cucumber Salad with Feta Cheese |
