If you have ever been in your local farmer’s market have and seen a bright yellow, football shaped melon than you have probably seen a canary melon. Canary melons are oval-shaped, with a smooth skin. When the melon is ripe, its hard rind turns bright yellow, it develops a corrugated look and a slightly waxy feel and its flesh will be pale ivory in color. The texture of the flesh is notably succulent, almost wet and semi firm, similar to a ripe pear. The melon possesses flavors both tangy and mildly sweet. Its aromatics linger with nuances of banana and pineapple and a slightly musky finish.
Canary melon pairs well with citrus, ginger, honey and other more flavorful melons. Use canary melon in fresh preparations such as cold soups and salads. The mellow sweetness and slight tart flavors are enhanced with herbs such as basil, mint, cilantro as well as hot chiles and nuts. You can also process the melon for granitas, sorbets and popsicles, though the addition of sugar may be required to enhance its flavor. To store, keep uncut melons at room temperature until fully ripe then refrigerate up to five days. Refrigerate cut melon in a covered container for up to three days.
Canary Melon, Lime and Mint Salad
What you Need
1 1/2 cups – 1/2 inch cubes honeydew melon
1 1/2 cups – 1/2 inch cubed cantaloupe (1/2 medium)
1 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh or 1 T dried mint leaves
1 teaspoon honey
1/4 teaspoon salt Toss all your ingredients together and chill prior to serving…Enjoy!
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