Nice melons. Yea, I hear that a lot this time of year. It’s almost always in reference to the enormous Honey Rock melons that make an appearance in my shopping basket each August. They can top out at around four pounds and are noted for their tough skin and heavy netting.
At the market, look for melons that are firm and heavy for their size, though bigger is not always better. Pass on the ones that are even slightly soft to the touch; they’re overripe and unusable. You might want to let them sit out on the counter for a day or two to finish ripening, although be careful. The flavor can change from fresh and sweet to cloying and unpalatable almost overnight.
Tough skin and heavy netting aside, you’ll be hard pressed to find a sweeter tasting melon, especially one that’s grown right here in Missouri. There’s no easier appetizer than combining the salmon-colored flesh with a piece of salty prosciutto. These melons are fine on their own for breakfast or as part of a fruit salad. If you splash a little Prosecco on that fruit salad, all’s the better. Dig out that ice cream maker and whip up a melon sorbet. Or give it a few pulses in the food processor to turn out a chilled, refreshing soup like this one. And if this year’s heat makes even the thought of sorbet too much to bear, use them instead in smoothies.
Nice melons indeed!
This article appears in Aug 1-31, 2011.