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Life & Arts Blogs
 
Melon madness; fun with fruit
By Elysia Nest
Tuesday, July 8, 2008
Melon tipsIt’s watermelon season, and The National Watermelon Promotion Board offers some tips for enjoying the juicy fruit: — Always seek out a firm, symmetrical watermelon that is free from bruises, cuts or dents. — Lift it up. The watermelon should be heavy for its size. — Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. To de-seed a watermelon— Cut the watermelon in half, then in quarters. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece you just cut out. Using a fork, scrape the seeds from the piece you just removed and from the remaining flesh on the rind. Storage and handling of watermelon— Handle your whole watermelon gently to avoid internal bruising. — Once it is cut, place in a covered container and refrigerate immediately. Keep refrigerated until consumed, no more than three or four days. Fruitful suggestionsHere are some ideas for enjoying the ripe fruit of the season. — Take a melon, any kind will do, and slice or cube it. Then toss with slivered fresh mint leaves or minced crystallized ginger. — Prepare a luscious, quick hot chocolate sauce, and serve fondue-style with strawberries or pieces of fruit. — Puree a mango and freeze it in reusable ice-pop containers. — Puree any fruit, peeled if necessary, strain and add a little lemon or orange juice to prevent browning. Serve over ice cream. — Make an energy shake, using milk or juice as a base, fresh fruit and ice cubes. — Freeze grapes individually and serve straight from the freezer for a crisp, refreshing snack. — Add fresh fruit to your regular green salad. This is especially good with a raspberry vinaigrette dressing. Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com
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November 22, 2008
