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Persian Melons are also called Patelquat because they are a cross between a kumquat and a patel fruit.

Scientific Binomial Name: Cucumis melo

SELECTION INFORMATION
Usage

Persian melons make a great addition to any breakfast. Just remove the seeds, cut into slices and enjoy!

Selection

A Good-quality melon will be fairly large and firm with a small amount of softness at the stem end.

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

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.

Storage

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.

Ripening

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

  • Nutritional Information
  • Persian Melons are low in Saturated Fat and Sodium, and very low in Cholesterol. They are also a good source of Dietary Fiber, and an excellent source of Vitamin A, Vitamin C.

  • Tips & Trivia
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