Pepino Melon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucumis melo
Eaten raw for breakfast, in fruit and spinach salads. Pepinos are great served peeled and cubed or sliced.
Also known as melon pear, pepino dulce and mellowfruit, good-quality Pepino melon will be smooth-skinned, have a sweet smell on the stem-end and be as firm as a partially ripe plum.
The coloring of ripe fruit will be ivory to pale yellow with purple stripes.
Avoid product that is soft, dented or light for its size.
Ripen Tropical fruit at room temperature and then refrigerate until ready for use.
Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.
Pepinos are are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber.
Pepino melons originally come from the higher elevations of Colombia, Ecuador, Peru, Bolivia, and Chile in the Andean Mountains.
Pepino melons are also grown in Hawaii, California, New Zealand, Western Australia, Morocco, Spain, Israel, and the highlands of Kenya.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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