Products - Melons
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Melons are in the same gourd family as squashes and cucumbers. Most melons have a similar structure to winter squash with thick flesh and inner seed-filled midsection. So what’s the difference between melons and squashes? It’s the way that they’re used. Squashes are considered vegetables, while melons are known as fruits with sweet and juicy flavour.
There are two main classes of melons ... the muskmelons and the watermelons ... and each class has a wide range of different varieties within the class. When choosing watermelons, look for symmetrical melons with no holes, scars, soft areas, cracks or large spots. There should be a pale golden spot on the bottom where it rested in the field, and this is fine.
Muskmelons include every type of melon that is not a watermelon. The most common muskmelons are cantaloupes and honeydews. Muskmelons are further broken down into two groups, those with smooth skins like the honeydew and those with a netted skin like the cantaloupe. If you sniff the skin of the melon and can smell the flavor of it, it should be perfect for eating. Ripe melons are sweetest and should be stored in the refrigerator until ready to use.
Melons are low in calories, an excellent source of both Vitamins A and C, high in potassium and a source of folacin.
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Melon Salad Supreme
Serves 6
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1 large cantaloupe, peeled and seeded
3 Tbsp. orange juice
3 Tbsp. honey
1 cup red seedless grapes, halved
3 kiwi fruit, quartered and sliced
Toasted coconut
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Cut 6 rings from the center of the cantaloupe. Place each ring on an individual salad plate and set aside.
Cut up the remaining cantaloupe and place in a large bowl with the rest of the ingredients. Toss and spoon over the cantaloupe rings. Sprinkle with the coconut.
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Watermelon Cream Supreme
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8 oz. Low fat lemon yogurt
¾ cup fat-free milk
1 pkg. (3.4 oz) French Vanilla instant pudding mix
8 oz. Fat free frozen whipped topping, thawed and divided
1 frozen, reduced-fat poundcake, thawed
5 cups cubed watermelon, seeds removed
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Beat together yogurt, milk and pudding mix in large bowl until thick. Reserve 1 cup whipped topping. Fold remaining topping into pudding mixture. Cut poundcake into ½” thick slices.
Spread half of the pudding mixture in bottom of a trifle bowl. Top with half the poundcake slices and arrange half of the watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered at least 2 hours before serving.
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