Uses of Muskmelon

There are many varieties of muskmelon fruit, from a cantaloupe to a pepino. Whether you eat a fresh slice of a muskmelon for a snack or use it as a colorful addition to salads or the showcase ingredient of a refreshing beverage, this fruit contributes a boost of flavor and nutrition.

Types

Muskmelons are a variety of fruit referred to as "melons." In the United States, cantaloupes top the list of best-known muskmelons. Yet cantaloupes are only one of a 1,000 other types of muskmelons, characterized by smooth or rough, bumpy (netted) skin and flesh from white and palest green to shades of yellow, pink and orange. Muskmelons include honeydew, casaba, Crenshaw, pepino, Spanish Canary, Christmas or Santa Claus, Galia, Charentais, crane and Oka.

History

Muskmelons originated in Persia (now Iran) and Central Asia, first cultivated more than 4,000 years ago. Persian Empire traders brought the fruit into Europe and China, popularizing the so-called sweet-smelling melon "apple." Columbus included muskmelon seeds in his stores for his second voyage and is credited with introducing muskmelon to the New World. By the 1600s, North American Indians and settlers commonly grew muskmelons along with other crops, and farming of the fruit extended into South America.

Uses

Ripe, chilled and sliced or cubed muskmelon of any kind is eaten raw as a snack or fruit side dish or tossed with other fruits in a salad. Muskmelon is featured in several beverages, especially in India, where pureed muskmelon and water combine in a simple drink touted for its numerous health benefits. Pureed muskmelon is also used to flavor sorbets and ice cream. In China, Japan and Korea, kwaci and kwatji--dried, salted melon seeds--are sold as snacks. The seeds also are sometimes pressed to produce melon oil and or ground into powder and taken as a natural remedy. Strips of muskmelon flesh are dried for fruit leather. Fewer dishes call for cooked muskmelon, but winter melon varieties, with their crisp, cucumber or squash-like flavors, are used in stews and curries or stir-fried with vegetables or other fruits. Sweeter muskmelon types can be blended into jam.

Benefits

Abundant in vitamin C and fiber, low in calories and virtually fat and cholesterol free, muskmelons easily fit into a healthy diet. Cantaloupe in particular boasts an additional nutritional boost from its high levels of vitamin A, folate and potassium. The natural sweetness of many muskmelons makes the fruit a satisfying replacement for sugary, high-calorie desserts.

Considerations

There's no surefire way to tell if a muskmelon is ripe and flavorful. Select fruits with a firm, blemish-free rind by tapping the rind with your knuckles. The sound should be similar to a rap on your forehead or chest; reject muskmelons if the sound resembles a tap to the stomach. Check the blossom end of the muskmelon; a slight softness and a sweet scent indicates ripeness. Ripen melons by storing away from direct sunlight, at room temperature, for two to three days.

Recipe

For a light, refreshing treat, try this recipe for muskmelon milkshake.

Ingredients:
1 small ripe cantaloupe or other muskmelon, cut into cubes (about 2 cups)
2 cups of low-fat (2 percent) milk
¼ cup orange juice
2 tablespoons sugar (optional)

Freeze the muskmelon cubes until hard.
Combine the frozen muskmelon, milk, orange juice and sugar (if using) in a blender and puree until smooth.
Pour into two glasses and serve immediately.

References

• Urday
• Plant Answers
• The Food Museum