Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE There are Plenty of "Simply Delicious" Lopes This Year Some of the Best Tasting Yet August 7, 2008 This year’s cantaloupes “are some of the best I’ve tasted” reports Lancaster County grower Chris Powell. He attributes the excellent flavor to the bright sunny weather much of the state has enjoyed this summer. Pennsylvania producers annually grow about 1,100 acres of cantaloupes, which ranks the Keystone State as seventh in the production of cantaloupes, plus over 500 acres of watermelons. Pennsylvania cantaloupes and watermelons are plentiful now and are usually available statewide through September. Many Pennsylvania growers plant their melons in black plastic mulch to increase soil temperature and conserve soil moisture, producing a better melon. Growers also commonly lay drip irrigation lines under the plastic mulch to allow them to apply water and fertilizer directly in the root zone to make the most efficient use of the water and nutrients. Although some consumers have their own standards for choosing cantaloupes, there's no disputing some basic ripeness indicators. A good cantaloupe will have no trace of a stem and will have a pronounced cavity where the melon was pulled from the vine. These two characteristics indicate that the cantaloupe was harvested when it was fully mature which is important because melons do not increase their sugar content after they have been harvested. When buying cantaloupes, select melons that have a thick netting and a rich golden color underneath. They should also have a delicate aroma. A cantaloupe that is still firm can be stored uncut at room temperature to let the flesh become softer and juicer but, as mentioned above, it will not become sweeter. – more -- Watermelons should have neither a very shiny or very dull rind but rather a waxy “bloom”. They should be yellowish on the underside – not greenish-white. If they have a stem, it should be brown and dry, not green. The traditional “thump” test, besides almost being an art, is not particularly accurate. Each serving of cantaloupe contains only 35 calories and is a good source of vitamins A and C plus potassium. Watermelon has only 32 calories and is also a source of vitamins A and C. Here are some tasty melon recipes from the 2008 Pennsylvania Vegetable Recipe Contest: “Can’t Get Enough” Cantaloupe Salsa Serves 4 1 c. Cantaloupe - finely diced 1/2 c. Cucumber – seedless, finely diced 1 T. Jalapeno Pepper - finely diced 1/3 c. Red Onion - finely diced 1 T Lime Juice - fresh squeezed 1/3 c. Cilantro - chopped Salt and Pepper - to taste Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips.
Finalist recipe submitted by Teresa DeVono, Red Lion
Spicy Melon Balls Wrapped in Prosciutto 1/4 c. Lime Juice 1 tsp. Wasabi Sauce with Ginger (I use already prepared from Gold's) (Chili-Garlic Sauce could also be substituted for the Wasabi) 1/2 Honeydew - flesh removed with a melon baller 1/2 Cantaloupe - flesh removed with a melon baller 9 oz. Prosciutto - thinly sliced Mint - fresh Stir Wasabi sauce into the lime juice and sprinkle over the melon balls in a bowl. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a toothpick. Sprinkle fresh mint over the melon and arrange on a serving tray. Refrigerate until serving.
Finalist recipe submitted by Joan Sarisky, Danville
Watermelon Salsa
1 1/2 c. Watermelon - chopped 1 c. Cucumber – chopped 1/2 c. Red Onion – chopped 2 T. Cilantro – fresh, chopped 2 T. Olive Oil 2 tsp. Serrano Chile Pepper - minced 1/4 tsp. Sea Salt
Mix all ingredients until well blended. Serve with corn chips Finalist recipe submitted by Kathy Rohrbaugh, Shrewsbury.
Cantaloupe & Spinach Salad 4 c. Spinach Leaves - fresh 1 c. Cantaloupe - sliced 1 c. Avocado - sliced 1/2 c, Red Bell Pepper - diced 2 T. Mint Leaves – fresh, chopped 1 T. Mint Apple Jelly 1 1/2 tsp. White Wine Vinegar 3 T. Vegetable Oil 1 clove Garlic - minced 6 T. Almonds – toasted, slivered
Arrange the cantaloupe and avocado in a circular pattern over a platter of spinach. Sprinkle with diced red pepper and fresh mint. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Top with toasted, slivered almonds.
Submitted by Joan Sarisky, Danville
Quick buying tips for Fresh Pennsylvania Melons The Pennsylvania Vegetable Marketing and Research Program offers these tips when buying melons: -- Select cantaloupes that have a rich golden color, thick netting, a delicate aroma and give a little on the blossom end. -- Select watermelons with a waxy “bloom” on the rind, neither very shiny or very dull. The melon’s underside should be a yellowish color, not greenish-white. -- Cantaloupes can be refrigerated. However, let them warm to room temperature before serving to allow the meat to soften and become juicier. Watermelons should be served icy cold.
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