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A Melon by
Any Other Name…
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Most Americans have never heard of a muskmelon, but chances are they’ve eaten one. About one percent of the national acreage of muskmelons, known in America as “cantaloupe,” are grown in Florida. But, there is a difference between the two fruits. European cantaloupes are rare in the United States, and they are small with hard, scaly skin. The American version, the muskmelon, is light yellow with soft webbed or netted skin.
When shopping for American cantaloupes, you can easily identify them by smell. As the melons ripen, their smell becomes stronger and sweeter. Make sure the netting, or skin, is an even yellow color to ensure that it has completely ripened. Don’t worry if it isn’t ripe yet; cantaloupes ripen easily at room temperature. As soon as the melon is ripe, make sure to refrigerate it, especially after cutting. Cantaloupes can last for up to a week if they are kept cold, but most are best within a few days.
Cantaloupes are tasty, but they also contain a lot of nutrition. One cup of cantaloupe contains 112.5 percent of the daily recommended value of Vitamin C. Cantaloupes also contain antioxidants that help fight diseases and health problems. They’re a good source of potassium, vitamin B6 and dietary fiber. Since they’re fat free and cholesterol free, cantaloupes are a great addition to any recipe.
Cantaloupe with Chicken Salad
Ingredients:
2 cups chicken, cooked and shredded
2 cups fresh Florida blueberries
1 cup celery, sliced
1 cup seedless green grapes, halved
1/2 cup Florida pecans, chopped
3 Florida cantaloupes, halved and seeded
For Dressing:
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 Tbsp. fresh lemon juice
1 1/2 tsp. lemon zest, grated
1 1/2 tsp. natural Florida sugar
1/2 tsp. fresh ginger root, ground
Kosher salt and fresh ground pepper, to taste
In a large bowl, combine chicken, blueberries, celery, grapes and pecans. In a small bowl, mix dressing ingredients. Pour the dressing over the chicken mixture and toss gently. Spoon into cantaloupe halves.
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