On food and cooking the science and lore of the kitchen ( PDFDrive ) 713
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butwillnotbethesameasthearomaofvineripenedfruit.Inadditiontofruityesters,
melonscontainsomeofthesamegreen,
grassycompoundsthatgivecucumberstheir
distinctiveflavor,aswellassulfur
compoundsthatprovideadeeper,more
savorydimension.
SomeMelonVarieties
SummerMelons:veryaromatic,keepone
totwoweeks
Cantaloupe: smooth or lightly netted,
orange flesh, rich flavor (Charentais,
Cavaillon)
Muskmelon: deeply netted (most U.S.
varieties,
sometimes
misnamed
“cantaloupe”)
Galia, Ha Ogen, Rocky Ford: green
flesh,sweetandaromatic
Ambrosia,SierraGold:orangeflesh
Persian:large,orange,mild
Sharlyn/Ananas:translucentpaleflesh
Pancha (charentais x muskmelon):
nettedandribbed,orange,veryaromatic
WinterMelons:lessaromatic,keepweeks
tomonths
Honeydew: smooth rind, green or
orange flesh, sweet, mild aroma (many
varieties)
Casaba, Santa Claus: wrinkled or
smooth rind, white flesh, less sweet or
aromaticthanhoneydew
Canary: slightly wrinkled rind, white
flesh,crisp,aromatic
Hybrids
Crenshaw (Persian x casaba): greenyellow wrinkled rind, orange flesh, juicy,
aromatic
Minor Melons In addition to the Western
melons, there are several groups of Asian
melons, including Japanese pickling or tea
melons, many of them crisp-fleshed, and the
