Snow Leopard Melons
Snow leopard melons have such a pretty and unusual variegated exterior, but for all their showy green on creamy white patterns, they are, simply, a delicious petite honeydew variety. They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. I think they’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.
The sweetest French melon: Unsurpassed eating quality. The small, 2 lb. melons are of the classic Charentais type: faintly ribbed, with a smooth gray-green rind and dark green sutures. Sweet and aromatic, deep orange flesh.
Diplomat is an excellent flavoured Galia melon with sweet aromatic green flesh. Galia melons are much more juicy and flavoursome than honeydews. Galia melons are ripe when the skin becomes yellowish and the fruit gives off an aromatic fragrance.
A truly flavorful Cantaloupe is quite special for those of us who are Melon Lovers. The fruit is simply impressive! The firm, yet smoothly textured flesh was juicy and exquisitely sweet. That rich flavor will make you want to eat more and more.
Tuscan-style Cantaloupes can be identified by their deep, green colored ribs between straw colored netted skin. The rind of this melon variety is thin and the seed cavity is tight – giving you lots of melon flesh for the money. These are not cheapest Cantaloupes, but are some of the best for snacking, salads, desserts and appetizers. The fruit will be sweet and ready to cut as soon as you buy it, but you can condition it to your liking.
Here are the stages of ripening for Tuscan-style Cantaloupes:
- Dark green ribs = sweet.
- Light green ribs = very sweet.
Straw colored webbing + fragrant aroma + almost no green ribs = Full-flavor, extra juicy sweetness.
Oval shaped with deep evenly spaced white linear sutures running lengthwise along its yellow rind. Its translucent white flesh bears a trio of seed cavities that have a highly concentrated sweetness. When ripe the melon’s flesh will have a subtly sweet flavor similar to that of a pear or honeydew melon. Its aroma is delicate and clean. Though commonly served peeled the melon is known to be completely edible as its skin is very thin and its seeds are petite. Korean melons are best served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Chop and add to sweet or savory salads, serve atop desserts or with yogurt as a breakfast item. Pureed it can be used to make smoothies, ice cream or other frozen desserts. Use under ripe Korean melon to make quick pickles or kimchee. Korean melon pairs well with cucumber, mint, ginger, citrus, berries, lychee, shrimp, coconut milk, feta cheese and chili powder. Once cut, refrigerate in a plastic bag or sealed container and consume within two to three days.
Sarah’s Choice Cantaloupe
Sarah’s Choice is the best tasting of all cantaloupes. When ripe it has sweet juicy incredibly delicious flesh. When you eat this easily grown rock melon you will be spoiled for any other.
Tasty Bites Muskmelon
A super-sweet personal-size melon! The 1 to 1 1/2 pound fruits have a memorable, tropical taste (15 Brix sweetness rating) and are highly aromatic. The round to oval fruits have primarily orange flesh with a green outer ring, although a few may have green or white flesh.
This melon has a golden rind mottled with green. The Piel de Sapo type of melon, very popular in Spain, translates (unfortunately) to Toadskin, but that’s just how it looks. Nothing compares with the aromatic, succulent-sweet and juicy flesh, which has the look of a honeydew with a honey-sweet flavor.
A classic French heirloom, Savor Charentais melons are said to be the finest melon in both taste and texture. Because of their small size, they are the perfect “breakfast for two” melon. They are also the most often melon served with prosciutto ham in Europe. These globe shaped fruits have either a smooth or a slightly netted gray-green rind with dark green, slightly furrowed sutures. They have an orange flesh and a luscious, flowery aroma. Popular in Europe, Charentais’ are especially prized in France for their rich, honeyed finish. Use in salads, granita, as an appetizer with paper thin sliced prosciutto or other cured meats, chilled soups, agua fresca, ice creams, smoothies and cocktails.( Champagne, Cognac, Cointreu, Grand Marnier, Kirsch, Midori, Port, Rum, Sake, Sambuca, Tequilla, sweet white wines)