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Photograph by Greg Silva
It is easy to take melons for granted since they are readily available in supermarkets year-round, thanks to farms in South America that grow these delicious fruits and ship them thousands of miles north. But if I have learned anything about why I should resist the urge to buy my favorite foods when they are not in season locally, it is because of the unbeatable taste of a cantaloupe harvested at its peak and eaten shortly thereafter.
Where melons originated has been a controversial subject for years. Some believe India is their birthplace, while others say Egypt. In any case, it is safe to say that these delicious summer fruits came from the Middle East and have been traced back as far as Biblical times.
It is no surprise that melons have remained a timeless addition to diets all over the world for so long. Not only are they packed with vitamins A and C and contain iron and calcium, too, this fruit is more satisfying than ice cream on a piping hot summer day.
At our family farm in Hollister, there is nothing I enjoy more than sitting down with my parents and siblings after a long workday and enjoying a few slices of watermelon. Like a kid thirsty for sugar, I dive in to my slices and focus on the flavor that fills my mouth, momentarily forgetting that we—my melon and me—are not alone.
These days, there are many hybrid melon varieties, which vary in level of sweetness as well as texture. From galia to crane to sharlyn, you could easily have a different melon for dessert every night of the week. Even watermelons come in different varieties: oblong with seeds, round and seedless, yellow, and personal-size are just a few.
Everyone is familiar with the traditional honeydew melon, but there is also the orange honeydew, which is a cross between a cantaloupe and a honeydew. Tasting like a natural, healthy version of an orange creamsicle, this melon is my personal favorite. A close second on my list is the sharlyn melon, which resembles a small cantaloupe. It has a creamier texture and an unbelievably sweet taste.
Cantaloupe Strawberry Shake
1 cup whole strawberries, hulled and washed
1 cup diced cantaloupe
2-3 teaspoons granulated sugar
1⁄2 cup skim milk or low fat milk
Place all ingredients in food processor or blender and process until frothy; serve immediately. Makes two cantaloupe strawberry shakes.
Becky Herbert is the owner of Eating with the Seasons, an agriculture program that delivers local organic food to residents all over the Bay Area. Visit her website at eatwiththeseasons.com.
