Canary Melon

[Kilimanjaro]

While I was on vacation, my family and I picked up some fruits and vegetables (and also a few honeysuckle blossoms from a nearby tree) at a produce market.

We picked up a melon called a "Canary Melon" (I'm assuming because of the bright, yellow rind) and I was wondering whether any of the crabbers here know anything about the fruit.

I've never tried it before, but I'm looking forward to sharing it with the crabs if it is safe.

[Rhoney]

"For melon lovers looking for something a little different, a canary melon may be just the thing. Here are some things you should know about the canary melon, including a couple of tips on how to pick one that is ripe and ready for consumption.

Canary melons are a large and brightly colored melon that is often slightly larger than cantaloupes or honeydew melons. The canary melon is grown in the southwestern United States, specifically Arizona and the southern portion of California. South America is also the site of a number of larger producers of the canary melon as well.

Sometimes referred to as a Juan Canary melon, the canary melon is characterized by a deep rich yellow outer skin. The meat of canary melons are usually a green that is slightly paler than found with honeydew melons. In some cases, the meat may appear to be almost white with just a hint of green. With a strong and pleasing aroma, the canary melon is not as sweet as many varieties of melons, but has a tendency to enhance the taste of other fruits when mixed into fruit salads.

It is possible to obtain a Juan Canary melon just about any time of year. Crops in the United States generally produce from June until October of each year, with the peak period of production taking place in the month of July. South American canary melons usually begin to produce around the first of November and continue through the winter months. Unlike some types of fruit, the canary melon does not lend itself well to canned varieties. However, melon balls made from the canary melon can be found in the frozen food sections of some supermarkets, along with frozen honeydew and cantaloupe melon balls as well.

When choosing a good quality canary melon, it is important to make sure the body of the melon is firm. The presence of any soft spots along the body is an indication that the melon has passed the desirable stage. At the same time, it is important to have a small amount of softness around the stem area of the canary melon. If the stem area is still firm, then the canary melon is not yet ripe enough for consumption.

Along with the general firmness of the canary melon, play close attention to the color of the rind or skin. A ripe canary melon will be bright yellow with few or no blemishes. Be especially sure to check closely for hints of green on the skin. This will tell you that the canary melon was picked early and will need to ripen before the meat will be ready to eat. The sweet flavor of the canary melon will not be fully developed until the ripening is complete, so there is no point in choosing a green canary melon if you plan on chilling and serving it the same day.

As a nice way to enhance the appearance and flavor of fruit trays and salads, the canary melon offers some additional variety in the use of melons. Not as sweet as a watermelon, but with a little more taste than most honeydew melons, the canary melon strikes just the right balance for many people."

---quoted from wisegeek q&a


so if honeydew and cantelope are safe, I'd assume this is too..

[Kilimanjaro]

I went ahead and tried the canary melon. So far, there are no takers, but that may change by the end of the night. :smt028