FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Cooking Tips Section
Cooking and Kitchen Tips & Hints
Measurements, Cooks Tips, Shopping Hints, Serving Recommendations

. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Cooking Schools . . Gourmet Tours . . Key West Info . . Festivals & Shows . . Search .

Next Tip>

Video Cam

 

 

YOU ARE HERE >>

 

 COOKING TIPSCooking Tips "P" > Persian Melon >

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

See also: Article on Melons

Persian Melon

PERSIAN MELON - This melon is quite similar to the Cantaloupe, but it slightly larger in size, has a greener rind, and on the outside it has finer netting. Persian melons are peak in August and September with the season beginning in June and ending November.

STORAGE - Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.

PREPARATION - Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
CDC.gov - 5 a Day



 

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact:
james@foodreference.com
 

. Home . . Links . . Culinary Schools . . About/Contact .
. Cooking Tips "P" . . Papaya . . Paprika . . Parmesan Cheese . . Parsley . . Parsnips . . Passion Fruit . . Pasta . . Peaches . . Peanuts . . Pearl Onions . . Pears . . Peas . . Pecans . . Pepper . . Peppers, Chili . . Peppers, Sweet . . Persian Melon . . Persimmons . . Pineapples . . Pistachio Nuts . . Plums . . Pomegranate . . Poppy Seeds . . Porcini Mushrooms . . Portobello . . Potatoes . . Pot Pies . . Poultry . . Poultry Seasoning . . Powdered Milk . . Prickly Pear . . Pumpkin Seed Oil .

3 Young Chefs
Click the
3 Young Chefs
for the BEST
Cooking Schools
Restaurant, Hotel & Travel Management Schools