Summer Melons (And a Melon Ceviche recipe)

Summer MelonsWe have been enjoying so many different types of melons that are in the store right now. Melons are absolutely refreshing and hydrating especially on hot summer days. And, they are sweet enough to satisfy sugar cravings.

Melons are great in salads, with ice cream and custard, and in antipasto. There are lots of melon recipes on our website.

We have an exciting assortment of melons in the store:

We have both seedless and mini-watermelons. It was originally domesticated in West Africa—a highly cultivated fruit worldwide with more than 1000 varieties. There is evidence from seeds in Pharaoh tombs of watermelon cultivation in Ancient Egypt.

The sweet, juicy flesh of the watermelon is usually deep red to pink and sometimes golden yellow. Watermelon rind is edible after cooking.

Did you know cantaloupe is a variety of muskmelon? They most likely originated in a region from South Asia to Africa and wasn’t introduced to Europe until around 1890.

Crenshaw Melons
Part Casaba melon and part Persian, the Crenshaw has a rind that is typically yellow with green streaks and textural striations running from stem end to blossom end. The flesh is usually a deep orange, reminiscent of a cantaloupe.

Galia Melons
Galia melons are hybrid variant of summer cantaloupes, first developed in Israel. The fruit characteristically features beige color, thick netted rind and soft, juicy, light green sugary flesh inside. The fruit is quite popular in Europe and the U.S. for its juicy, aromatic, and refreshing delicate pale green flesh.

Casaba Melons
The casaba melon is a variety of muskmelon that is closely related to the honeydew. The pale green flesh of the casaba has a mildly sweet flavor, and it has a wrinkly yellow rind with a pointed stem. The casaba melon gets its name from Kasaba, Turkey, from where it was imported to the United States in the late 19th century.

Orange Honeydew Melons
Orange Flesh Honeydews are a cross-breed of the cantaloupe and honeydew melon. The result is a type of melon with the smooth rind of honeydew but the orange flesh of cantaloupe.

Among all melons, honeydew melons are the sweetest variety with a hint of honey flavor. They have a distinct aroma, especially when it’s ripe, that has fresh and sweet-floral characters.

And, here is a delicious melon recipe to inspire your summer menu.

Melon Ceviche Recipe
Adapted from Food 52
Yields 4 Servings

This ceviche can be made with watermelon, or really any melon that we have in the store.

1 1/2 pounds sushi-grade, fresh mild fish, such as striped bass, swordfish, or halibut
5 limes
1/4 cup red onion, chopped
1 jalapeño pepper, chopped finely (more or less to taste)
1 1/2 cups fresh heirloom tomato
1 1/2 cups cucumber
1 cup melon
4 tablespoons fresh cilantro
1/4 cup good olive oil
Sea salt (We recommend Maldon-style flakes)

Prep the lime juice and aromatics
Juice the limes—you should have just under 1 cup of juice.

Chop the red onion and finely chop the jalapeño pepper.

Cure the fish
Cut the fish into cubes that are roughly 3/4″ on a side.

Mix the fish in a bowl with the lime juice, onion, pepper, and 2 teaspoons of the salt. Make certain the fish is well-covered, and place the bowl in the refrigerator to cure. The total cure time should be no less than 15 minutes up to an hour. The fish will be cured when all the outside surfaces are white and appear cooked.

Stir the fish mixture every 5 minutes while curing.

Make the salad
While the fish cures, cube the tomatoes, cucumbers, and melon into approximately 1/4″ pieces. Chop the cilantro. Set aside.

Combine the tomato, cucumber, watermelon, cilantro, and oil in a bowl. Add some salt and pepper to taste. Mix gently but thoroughly.

Finish the dish
Once the fish is cured, transfer it into the serving bowl. Add some of the lime liquid but not necessarily all of it.

Pour the tomato mixture over the fish and stir gently but thoroughly to combine well. Serve immediately.

Ceviche is delicious eaten with a cracker or crisp bread like Rustic Bakery Flatbread.

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