Marvelous summer melons

July 7, 8:44 AMSF Farmers Markets ExaminerDebra Morris

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There’s nothing like biting into a big juicy slice of ice-cold watermelon on a hot summer day, juice running down your chin, and the sweet coldness on your tongue; or delving into a bowl of chilled chunks of sweet honeydew, cantaloupe, and casaba melons. Melons are at their peak right now, juicy and delicious.

You can improve the eating quality of firm, uncut melons by leaving them at room temperature for two to four days; the fruit will not become sweeter, but it will turn softer and juicier. Once ripened or cut, melons should be refrigerated and used within two to three days. There are many more specialty boutique varieties produced by small farms in California so stop and talk to your farmers about which melon would be best for your needs. Try them all, they’re great this time of year.

There are many melon varieties available at your farmers’ market now through September. These are just a few available.

Casaba: Golden yellow with a hint of green; heavy for its size; unlike other melons it has very little fragrance; white sweet flesh.

Crenshaw: Buttercup yellow rind with dense salmon-colored flesh; hybrid a Persian and a casaba; slightly oblong in shape; flavor is both sweet and spicy.

Santa Claus: Late season variety with gold and green mottled skin and resembles a small watermelon; crisp flesh but not as sweet as other melons.

Persian: Resembles cantaloupe, except that it is slightly larger, the rind is greener, and the netting is finer; resembles the taste of a cantaloupe.

Canary: As the name suggests, color is canary yellow when ripe; it is oblong in shape and has white flesh tinged with pink.

Interest your kids in exploring and tasting different kinds of melons with Harvest of the Month brochures. There's everything to get them interested. Harvest also has flyers on other produce as well. These flyers are put out by Network for a Healthy California.

One of our favorite farmers is offering watermelons at the farmers' market this summer. Van Groningen & Sons, Inc. is a continuation of a farming business that was started in California in 1922 by Henry Van Groningen Sr. He arrived in America in 1910 from the Netherlands, first farmed in Minnesota, and then moved to the Fresno in 1922. They have been growing watermelons and row crops for over 68 years.

 In 1929 the family moved to Ripon, California. The sons took over and ran it for 25 years, then grandsons took over the operation. The farm is family owned and operated by sons, grandsons, in-laws, and workers who have been with the family for over 44 years. Come see them at several of the Bay Area farmers' markets. Visit www.pcfma.com  to see which markets they are participating in.

Cantaloupe Salsa

1 medium cantaloupe, peeled, seeded, and diced
1/2 medium red onion, diced
1 green bell pepper, seeded and diced
2 chipotles in adobo sauce, rinsed and finely diced
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon gold tequila

Put all of the ingredients in a medium bowl and lightly mix. Refrigerate for 1 hour so that the flavors can blend. Serve with tortilla chips.

More great melon recipes can be viewed at www.pcfma.com/cookbook.