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The Tendral melon is unique in its shape, similar to the Casaba melon, thus once identified, easily recognized. Its hard green rind has a roughly-oval shape that comes to a point at its stem end. Inside is an ivory-colored, tender pulp with a trio of seed cavities in its central core. When fully ripe, it is both succulent and sweet with a subtle fragrance. Unlike most other melons, when ripe, its shell stays green and the blossom end remains firm.
A rare fruit, Tendral melons are typically available in late spring.
The Tendral melon, AKA Spanish melon and Verde da Inverno is a winter melon and a member of the Cucurbitaceae family, a very broad family of traveling vines, including cucumbers and squashes. If it is harvested before becoming fully mature, it improves its storing capabilities, attributing to a high commercial value.
The Tendral melon pairs well with salty and spicy flavors, and is often used in savory dishes. Make fresh fruit chutneys or relishes to serve with grilled meat or poultry. Use in Asian or Latin preparations. Its sweet flavor pairs well with lime, onion, cilantro, mint, vinegar and cucumber.
Tendral melons are popular European melon variety. They are grown throughout Italy, France and Spain.
Recipes that include Tendral Melon. One is easiest, three is harder.
|Dhanggit's Kitchen||Melon Raspberry Ice-Cream|