418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Melons 


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 50F (10C). 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.

Nutritional Value

Melons are a good source of vitamins A, B, and C and potassium.

Watermelon and Tomato Salad

  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 cup grape or cherry tomatoes, cut in halves
  • 1/3 -1/2 cup chopped watercress
  • 1 1/2 cups diced watermelon, well chilled
  • Freshly ground black pepper to taste
  • Watercress sprigs, for garnish
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
(makes about 6 side servings)

3 cups fresh cantaloupe, or Crenshaw melons diced to small cubes
2 cups fresh Armenian cucumber (leave skin on) or marketmore cucumber, diced to equal-sized cubes (keeping skin on if unwaxed)
juice from 1 lime (2 tablespoons or more)
zest from the lime
1/4 cup onion, finely chopped
1/4 cup tomato, diced to small cubes
2 scallions (or fresh onion tops), thinly sliced
1 bunch cilantro, coarsley chopped
pinch of salt
pinch of pepper
1 tablespoon fruity, extra-virgin olive oil
1/2 fresh jalapeno, seeds removed and chopped very finely (optional, or choose a milder pepper as an alternative)

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