418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Melons will keep in the refrigerator for 2 to 4 weeks. Some sweetness and flavor will be lost after a few days. Following harvest, cantaloupes should be cooled as rapidly as possible to about 50°F (10ºC). Cooling rapidly decreases the respiration rate and loss of sugars.
Keep ripe melons in the refrigerator but wrap them in plastic so that other foods do not absorb their odor. Melons produce ethylene gas which hastens the ripening of other fruits and alters flavor of other foods.
For maximum flavor, take melons out of the refrigerator shortly before serving.
An unripe melon can be kept at room temperature until it has a delicate aroma.
Melon balls can be frozen and served later.
Cut a melon into quarters or halves, scoop out the seeds of the portion you intend to use and leave the seeds in any unused portion to keep it from drying out.
Serve melon cut into slices or cubes or scoop out the flesh with a melon baller.
Melons are a good source of vitamins A, B, and C and potassium.
Watermelon and Tomato Salad
In medium bowl whisk together olive oil, vinegar, salt and pepper. Put tomatoes in vinaigrette mixture and gently toss until tomatoes are well coated.
Let tomatoes marinate for 30 minutes at room temperature.
Add watercress and watermelon to tomato mixture. Toss gently. Refrigerate for 15 minutes.
Add pepper to taste and garnish with watercress sprigs.
Makes 4 servings.
From AICR's test kitchen
Cucumber Melon Salad
3 cups fresh cantaloupe, or Crenshaw melons
diced to small cubes
Fold all the ingredients together in a serving bowl. Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips
Recipe from noteatingoutinny