COOKING TIPS AND HINTS SECTION

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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.
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