Melons

[Flash]

MELONS

FRESH MELONS


Season: April to November, depending on variety

Organic Issues: Organic and conventional melons are both sprayed with sulfur to prevent mildew. However, nematode is a significant problem with melons, and toxic chemicals are used in conventional farming. Organic melons produced locally and vine-ripened are generally the best choice for flavor and quality.

Look for: Fully ripened fruit for best sweetness and flavor. Avoid bruised or cracked melons. Ripe melons typically have a fruity aroma from the stem end.

How to Store: Melons store well on the kitchen counter at room temperature, or can be refrigerated up to three weeks. Wrap fragrant melons tightly to prevent aromas being absorbed in other foods. After cutting melons, keep cut surfaces tightly covered and use within 2 – 3 days.


FROZEN MELONS

TO FREEZE FROM FRESH
Preparation: Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls. Pack in freezer bags or containers.

Syrup Pack: Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze.

Unsweetened Pack: Pack into containers, leaving headspace. Seal and freeze.

Store: freeze melon (0F) 8 – 12 months