Persian melon
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[edit] Name Variations
[edit] About Persian melon
Persian melon, binomial name cucumis melo, is a type of melon. It has is orange in color and has a strongly netted, unridged rind.
This melon is quite similar to the Cantaloupe, but it slightly larger in size, has a reener rind, and on the outside it has finer netting. Persian melons are peak in August and September with the season beginning in June and ending November.
[edit] Production of Persian melon
[edit] Buying Persian melon
In general, melons should be shaped according to their variety. For example, cantaloupes should be round, etc. In addition, melons should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and for most mature melons have a fruity fragrance (if not chilled).
[edit] Persian melon Variations
[edit] Preparing Persian melon
Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
[edit] Cooking Persian melon
[edit] Storing Persian melon
Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.
[edit] Persian melon Nutrition
[edit] Persian melon Nutritional Research
[edit] Persian melon Recipes
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[edit] Persian melon Related Recipes
[edit] Sources
- Persian melon on Wikipedia
- Fruit of the Month: Melon by the US Centers for Disease Control & Prevention, public domain government resource
