Crenshaw (Cranshaw) Melon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucumis melo
Raw in fruit salads or in fruit platters. Casaba can also be carved into an attractive centerpiece.
Good-quality Crenshaw melons will be fairly large and firm with a small amount of softness at the stem end.
The coloring will be rich yellow with green tinges on the skin. The skin will have a slightly waxy feel when the melon is ripe.
Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon.
Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early.
Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality.
Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigerated for about three to five days.
Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating.
Freezing melons is not recommended.
After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui
Crenshaw Melons are low-fat, low in sodium, and cholesterol-free. Crenshaw Melons are also an excellent source of Vitamin A and Vitamin C.
Crenshaw Melons are a cross between Casaba and Cantaloupe Melons.
Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach.
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