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Selection Storage Prep 16 JUICY WAYS TO EAT M�ons With a wide variety of sizes, shapes, colours and flavours, there are many more uses for melon than you might realize. Discover new favourites, plus find delicious ways to enjoy beloved varieties with this complete guide. Cantaloupe Honeydew Watermelon or Muskmelon FLAVOUR FLAVOUR FLAVOUR Mellow nectar flavour with musky, Sweet and mild, like fresh honey Sugary with cucumber-like floral aroma TEXTURE undertones TEXTURE Soft and slightly textured, like a TEXTURE Firm yet succulent juicy pear Melt-in-your-mouth juicy flesh with small, flat seeds EAT DON’T EAT EAT EAT Flesh, seeds Outer, webbed All of it: flesh, seeds, rind The entire watermelon is edible: and inner rind skin and peel. flesh, seeds and rind. TRY TRY TRY 1. Popsicles: Blend with a few 3. Smoothie bowl: Blend 6. Salad: Pair with tangy black leaves of fresh mint and maple honeydew and top with fresh olives, crumbly blue cheese and syrup; pour into popsicle molds berries and Greek yogourt. a citrus-based vinaigrette 2. Appetizers: Pair with prosciutto 4. Snack: Sprinkle wedges with 7. Mimosas: Add juiced and Bufalo mozzarella hot sauce and a squeeze of lime. watermelon to sparkling wine 5. Salad: Toss cubes with 8. Pickles: Cube white rind and Did you know? What North America cucumber and feta and top with simmer in apple cider vinegar calls a cantaloupe is actually a a Dijon mustard vinaigrette. with sugar, a cinnamon stick, muskmelon. The European fennel seeds and a sprinkle of cantaloupe has hard, warty skin and salt; add water as necessary is not widely grown in Canada. Galia Melon Kiwano Santa Claus or Jelly Melon or Piel de Sapo Melon FLAVOUR FLAVOUR FLAVOUR Sweet and slightly floral; a hybrid Sweet-tart; a mix of cucumber, Super-sweet, like honeydew with a of honeydew and cantaloupe zucchini, kiwi and banana hint of spiciness TEXTURE TEXTURE TEXTURE Juicy and creamy Jelly-like pulp with chewy seeds Juicy and rich with subtle crispness EAT DON’T EAT EAT DON’T EAT DON’T EAT EAT Flesh, seeds Outer, webbed Pulp, seeds and Spikes on Flesh, rind and The outer skin and inner rind skin skin, trimmed outer skin seeds of spikes TRY TRY 9. Snack: Wrap ham around TRY 14. Tostadas: Top corn tortillas melon wedges and sprinkle 11. Cocktail: Stir seeds and pulp with cubed melon, shrimp, with rosemary into a gin-and-tonic avocado, cilantro and spicy 10. Salad: Cube melon and toss 12. Sauce: Blend seeds and pulp mayo with red onion and green with lime, garlic and salt to top 15. Aqua fresca: Blend, pour olives. grilled meats through a fine sieve then add 13. Raita: Add juice and seeds to water and sugar to taste yogourt with cilantro, green 16. Side dish: Serve chilled onion and cumin alongside a fiery Thai curry HOW-TO HANDLE Selection Storage Prep Ripe melons are softer on Whole, uncut melons can Wash whole melons the blossom end, opposite be refrigerated for up to thoroughly then slice in half the stem, and most one week; sliced melon will lengthwise. Remove seeds with varieties smell sweet when keep in the fridge for up to a spoon and slice halves into ripe. For Piel de Sapo four days. Once cut, melon wedges. Slide a knife along the melons, look for yellow shouldn't be stored outside rind to remove the flesh. For coming through under the of the fridge for more than kiwanos, scoop out the seedy mottled green skin. a couple of hours. flesh with a spoon. SEARCH SOBEYS.COM FOR JUICY MELON RECIPES.
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