Melon Season

This was the time of year that I looked forward to growing up. What would Dad come home with tonight from the farmer who parked his truck full of crops along the busy thoroughfare with a hand-painted plywood sign? Watermelon? Corn on the cob? The cantaloupes were always my favorite.

Those are the flavors of summer sunshine.

Cantaloupes are the first melons to arrive at market. There have been a few watermelons, but they need a bit hotter weather to peak, along with casabas and honeydew. Given this week’s scorching forecast, they’ll be everywhere soon.

Native to Africa and south Asian, cantaloupes have been commercially grown in the United States since 1890 when they were introduced via Europe. There are two distinct varieties—the European (Cucumis Melo Cantalupensis) which is slightly ribbed with a gray-green colour and little to no raised netting on the thick, tough outer skin and the North American variety (Cucumis melo reticulatus) that is smooth and round with a raised netting and thinner rind.  

Although melons are 90% water, the remaining 10% packs a punch full of vitamins A, C and beta-carotene. They are also full of natural sugars, hence the sweet flavor.

In my family, the melons were simply carved up, dusted with salt, and eaten. If there was an abundance, Mom would cut bite-sized cubes, freeze them on a cookie sheet and then store in containers for a cool treat on a sizzling summer day. Or if you’re adventurous (or have kids), invest in a simple popsicle-making mold—silicon molds are less than $20. Chuck melon (and other fruit) into the blender, fill the molds and freeze. You don’t have to worry about added sugar, unnatural food dyes, or additives—just farmers market goodness.

But there is so much more that can be done with a melon.

Try wrapping cantaloupe with a slice of prosciutto for antipasto. All those cherry and grape sized tomatoes at market right now also go well with chunks of melon tossed with red onion, cucumber, feta, and a nice balsamic vinegar—also all available at market.

I’ve got a few friends who don’t eat tomatoes so they substitute cantaloupe to make a flavorful and unique salsa.

What would summer be without gazpacho! Nothing is easier than cold soup in a blender. Toss in melon, cucumber, basil and top the mixture with blueberries and microgreens.

With the hottest temperatures bearing down on us for later this week, consider any of the melons you find at market for aqua fresca. I like to blend melon and ice into a slushy mixture before adding to a glass half full of seltzer water for some extra fizz. Not only will this concoction help keep you hydrated, melons also contain potassium and other critical electrolytes. For something a little creamier, skip the seltzer and instead add a few dollops of yoghurt to the blender.

If you’re on vacation or having friends over for happy hour, cantaloupe purée offers an excellent base for a summer cocktail. Add to a flute of prosecco for a Bellini or pair with tequila for a Paloma.

Speaking of vacation, vendors are missing here and there as they also take time off to recharge their batteries, fall in love, send kids off to college, and visit with families. If your favorite purveyor goes missing for a week, cut them a break and don’t freak out. For some, this summer has afforded the opportunity of the first down time since the COVID-19 pandemic that had farmers scrambling to meet the demand of consumers dealing with eating at home, kids home from college, and a wonky supply chain. Everyone needs a rest from time to time.