Cantaloupe Information and Tips
Galia Melon-A tasty, aromatic melon, a delicious cross of cantaloupe and honeydew. Galia boasts cool, deep green flesh, dark green rind, and a harmonious interplay of flavors. The more orange in color of the exterior, the higher the sugar content will be of the melon flesh. Bred in Israel in the 1970s, Galia has quickly become a worldwide favorite.
Heart of Gold Cantaloupe-An heirloom introduced around 1900 and once the most popular commercial cantaloupe in the Midwest. It is our top selling melon here in Fallon. They are so popular, we have a festival surrounding them each year during Labor Day. These are beautiful melons with luscious deep-orange golden flesh that is sweet, juicy and fragrant. The only drawback is they will not keep, the need to be eaten within 72 hours of picking.
Lambkin Melon-‘Lambkin’ is a gourmet melon that is early to mature and easy to grow in containers or garden soil. The oval shaped melon weights between 2 and 4 pounds with a thin rind surrounding sweet, aromatic, white flesh. The unusual pattern on the melon skin is yellow with green mottling. Years ago, this pattern reminded someone of the skin of the toad, thus the name, Piel de sapo, type melon. Since the melons store longer, it is also called the Christmas melon.
The Orange-Fleshed honeydew is oval to round in
shape. When ripe its skin is white to pale yellow-green in color, similar to common honeydews. Its salmon hued flesh however is more like that of a cantaloupe and is firm yet juicy offering a honey sweet melon flavor. When ripe the Orange-Fleshed honeydew will have a slightly sweet aroma and its blossom end will have a slight give when pressed. Unlike many other melons the Orange-Fleshed honeydew will continue to ripen after being picked from the vine.
Sarah’s Choice Cantaloupe-This is one of the best tasting melons we sell here at the farm. When they are ripe, they have a sweet, juicy, incredibly delicious flesh. Sarah’s Choice weighs about 3 lbs. and has an orange flesh. These last longer than the Heart of Gold Cantaloupe, but are similar in taste. They are only picked when they come off the vine easily to ensure their ripeness.
Snow Leopard Melon– Spectacular and exotic, this elegant melon is as delicious as it is stunningly attractive. The beautiful fruit are smooth-skinned with alabaster rind sprinkled with flecks of jade. Inside, the icy-white flesh is sweet, faintly reminiscent of honeydew but with slightly firmer texture.
Sugar Cube Melon is a small French Charentais melon variety. The Sugar Cube got its name from its high sugar content and is a “breakfast melon,” meaning it will never get larger than 2 pounds. Although the Sugar Cube is small, it is big on taste with its depp orange flesh that has a superb eating quality.
Sun Jewel Melon is a Korean bred melon producing long, oblong, yellow skinned fruits which have a sweet, crisp, white flesh. They look a bit like our spaghetti squash that you find in the autumn. In taste, the Sun Jewel falls into its own category, tasting neither like cantaloupe nor musk, but has its own sweet, subtle flavor. As Sun Jewels age the rind will split on the outside. The ideal time to eat them is when their are numerous small splits down the rind.
Tirreno Cantaloupe-This variety of tuscan cantaloupe has dark green sutures that turn yellow at the edges to indicate harvest maturity. The sweet, crisp flesh is a rich orange color. Reliable sugars and outstanding, aromatic flavor make this variety a favorite. Tirreno has good shelf life thanks to its slightly thicker rind and firm flesh. The perfect size cantaloupe at 2-3 lbs. Most commonly found in the grocery store due to its longer shelf life.
Yellow Juan Canary Melon-Fine, juicy white flesh is nutty in flavor. It has a distinctively sweet flavor that is slightly tangier than a honeydew melon. The flesh looks like that of a pear but is softer and tastes a little like cantaloupe, but sweeter. A favorite at Lattin Farms tastings. They keep better than a traditional cantaloupe.
When storing cantaloupe, you can leave a whole firm cantaloupe at room temperature for several days. Otherwise, it is best to store in the refrigerator. Cut cantaloupe should be wrapped to ensure the ethylene gas it emits does not affect the taste of texture of other nearby foods.