Go Mad with Melon!

The prophet Muhammad is reported to have said, “Whenever you eat fruit, eat melon…” Now, of course, he was encouraging the consumption of melon due to its health benefits and its reputation as the “fruit of paradise,” but I’m encouraging you to eat the juicy summer fruit just because it’s delicious.

National Watermelon Day falls on Aug. 3 every year, and rightly so. The Coronado Farmers Market has plenty of juicy watermelons, but it also has some unheard of melons, some that just may be even more delicious.

Market manager Mary Hillebrecht said you can expect plenty of different types of melons this week and in the upcoming months, but buy and enjoy them now.

“We bump along into October,” Hillebrecht said. “It seems though that the first ones (of the season) are best.”

Check out a list of some unusual melons, complete with a description of the flavor and a foodie idea to take advantage of. Try out at least one (and sneak a watermelon or two in for good measure.)

Papaya Melon

Don’t let the name fool you. The only resemblance to the tropical fruit this melon has is its outward appearance (and that can be considered a stretch.) The papaya melon’s flesh isn’t even reminiscent of an actual papaya, though its texture may be. The papaya melon is a special variety sold at Ha’s Family Farm and has a soft, white flesh with a taste eerily similar to cantaloupe.

• Go Mad: Wrap it in prosciutto and serve it at your next outdoor party. The contrast of sweet and salty, as well as the difference in texture, will please any palate.

Gaya Melon

Some people may mistake this melon for a dinosaur egg—seriously! It’s large and round, like a cantaloupe, but its rind is white with green freckles. This Japanese melon may be a cousin of the honeydew, due to its green color, light taste and crunchy texture.

• Go Mad: Scoop the flesh out (leaving the seeds and skin behind) and put in a blender with a tablespoon of sugar. Blend until smooth and freeze in a bowl, periodically taking it out and scraping down the sides. This will make a sort of granita. Once it’s reached a flakey, icey texture, top it with some fresh berries and enjoy for dessert out on the patio.

Japanese Gold Melon

This melon looks like a cousin of the canary melon, but oblong in shape, rather than circular. It’s extremely sweet, with a softer flesh, like an overripe cantaloupe. Its flesh is yellow and juicy.

• Go Mad: Scoop out balls of the melon and serve on mixed greens with chopped mango, goat cheese and mint. Drizzle with olive oil and balsamic vinegar.

Watermelon

The epitome of summer fruit, this melon is available in seedless varieties (well, black seedless varieties) at the market. They also vary in sizes, with most of them in the smaller range so none goes to waste. They’re juicy, fresh and come in both red and yellow. It’s impossible to go to the market in August without picking one up.

• Go Mad: Make a watermelon salad that combines sweet and savory. On a bed of fresh arugula (about 3 cups), pile thinly-sliced red onion, a cup of chunked watermelon, some crumbled feta cheese and a sprinkling of mint. Drizzle with a thing line of olive oil, a splash of balsamic and a squeeze of lemon juice. Toss and enjoy.

Cantaloupe

This popular melon, whose rind looks like a mess of matted netting, is cool, refreshing and very sweet. It’s in abundance at the market so stock up.

• Go Mad: No! Don’t go mad. This fruit is too good on its own to be messed with. Slice it up, stick it in the freezer for half an hour, then eat out by the pool—the perfect popsicle replacement!