Ahhh! The sweet goodness of Carter's melons! We grow a wide variety of melons including muskmelons, seedless red watermelons (Farmer's Delight), the ever popular Sugar Baby watermelons, traditional watermelons, sweet and juicy yellow babies (yellow watermelons), and occasionally you'll even find some old-fashioned black diamonds weighing up to 25 pounds each or more! Stop in round about the beginning of August for that taste of summer nothing else can beat!
CANTALOUPE - Actually called a muskmelon, this fruit with orange flesh and khaki netted colored skin provides the most beta-carotene in the entire melon family. Muskmelons have been masquerading as cantaloupes in the United States for many years. Find melons that are slightly golden with a light fragrant smell (an indication of its ripeness).
True cantaloupes are not netted, have deep grooves, a hard warty rind, and orange or green flesh. These are grown only in Europe where the population easily makes the distinction between muskmelons and cantaloupes. Muskmelons that most Americans call cantaloupes have a distinct netted or webbed rind.
Abundant in potassium, cantaloupes may be beneficial for those with high blood pressure. Because of their high water content, they serve as a diuretic.
The bright orange color of cantaloupes is a dead giveaway that cantaloupe is loaded with an important antioxidant, beta-carotene.
Cantaloupe is also high in vitamin C, and a good source of potassium and folate.
STORAGE - Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.PREPARATION - Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings.
Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
Watermelon - Producing a good watermelon is a bit tricky in the short northern season. The sweetest watermelons grow during long hot summers. Harvesting is particularly critical because watermelons do not continue to ripen after they have been removed from the vine. They should be picked at full maturity. No amount of thumping, tapping, sniffing, or shaking can actually give a clue to ripeness.
Look for melons that are very heavy and have a hard rind. Ninety percent of watermelon is water. The rind color should be right for the variety with a waxy bloom. Probably the most important indicator of ripeness is the underside which sets on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green the melon is not ready to harvest.
The flesh should be deep colored with mature seeds. Most watermelons have dark brown or black seeds. The seedless variety produces a few white seeds. Once picked, uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.
Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.
Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.
The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.
Watermelons are native to southern Africa, but have been known in India since prehistoric times, and in Egypt for 5-6,000 years. Watermelon seeds were brought to this country by African slaves. Today there are more than 100 different varieties of watermelons. The flesh may be red, pink, orange or yellow. There are seedless varieties and super-sweet round ones that fit nicely into the refrigerator.
When Moses led the Hebrew people into the desert where they wandered for 40 years, one of the foods they craved was melons, possibly a variety of cantaloupe. In Numbers 11:5 the Hebrews remembered, "the fish, which we did eat in Egypt freely; the cucumbers, and the melons."
Watermelon is truly one of summertime's sweetest treats. It is fun to eat, and good for you.
Florida led the U.S. in watermelon production in 2006 with 835 million pounds.
In 1939 seedless watermelon was developed by treating the unpollinated flowers of watermelons with a specific acid, which resulted in the seedless watermelon.
Cordele, Georgia claims to be the Watermelon Capital of the world.
The first recorded watermelon harvest took place 5,000 years ago in Egypt. Pictures of the fruit were found in paintings on the walls of ancient buildings. From there, the fruit spread to other countries by merchant ships.Library of Congress Local Legacies Project
Richard LeFevre holds the world record for eating Watermelon. He ate 11 1/2 pounds in 15 minutes.
Medieval alchemists claimed that melons "promoted blood moderately, and suited phlegmatic and bilious temperaments." It was said that they relieved "the pain of calculi and cleansed the skin, but caused flux from the belly which could be treated with syrup of vinegar."
A Chinese herbalist claims that sweet melons cool fevers, moisten the lungs, and benefit the urine. In addition, the seeds will clear phlegm and benefit the intestines.
The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.
True cantaloupes are not netted, have deep grooves, a hard warty rind, and orange or green flesh. These are grown only in Europe where the population easily makes the distinction between muskmelons and cantaloupes. Muskmelons that most Americans call cantaloupes have a distinct netted or webbed rind.
Abundant in potassium, cantaloupes may be beneficial for those with high blood pressure. Because of their high water content, they serve as a diuretic.
The bright orange color of cantaloupes is a dead giveaway that cantaloupe is loaded with an important antioxidant, beta-carotene.
Cantaloupe is also high in vitamin C, and a good source of potassium and folate.
STORAGE - Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.PREPARATION - Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings.
Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
Watermelon - Producing a good watermelon is a bit tricky in the short northern season. The sweetest watermelons grow during long hot summers. Harvesting is particularly critical because watermelons do not continue to ripen after they have been removed from the vine. They should be picked at full maturity. No amount of thumping, tapping, sniffing, or shaking can actually give a clue to ripeness.
Look for melons that are very heavy and have a hard rind. Ninety percent of watermelon is water. The rind color should be right for the variety with a waxy bloom. Probably the most important indicator of ripeness is the underside which sets on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green the melon is not ready to harvest.
The flesh should be deep colored with mature seeds. Most watermelons have dark brown or black seeds. The seedless variety produces a few white seeds. Once picked, uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.
Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.
Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.
The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.
Watermelons are native to southern Africa, but have been known in India since prehistoric times, and in Egypt for 5-6,000 years. Watermelon seeds were brought to this country by African slaves. Today there are more than 100 different varieties of watermelons. The flesh may be red, pink, orange or yellow. There are seedless varieties and super-sweet round ones that fit nicely into the refrigerator.
When Moses led the Hebrew people into the desert where they wandered for 40 years, one of the foods they craved was melons, possibly a variety of cantaloupe. In Numbers 11:5 the Hebrews remembered, "the fish, which we did eat in Egypt freely; the cucumbers, and the melons."
Watermelon is truly one of summertime's sweetest treats. It is fun to eat, and good for you.
Florida led the U.S. in watermelon production in 2006 with 835 million pounds.
In 1939 seedless watermelon was developed by treating the unpollinated flowers of watermelons with a specific acid, which resulted in the seedless watermelon.
Cordele, Georgia claims to be the Watermelon Capital of the world.
The first recorded watermelon harvest took place 5,000 years ago in Egypt. Pictures of the fruit were found in paintings on the walls of ancient buildings. From there, the fruit spread to other countries by merchant ships.Library of Congress Local Legacies Project
Richard LeFevre holds the world record for eating Watermelon. He ate 11 1/2 pounds in 15 minutes.
Medieval alchemists claimed that melons "promoted blood moderately, and suited phlegmatic and bilious temperaments." It was said that they relieved "the pain of calculi and cleansed the skin, but caused flux from the belly which could be treated with syrup of vinegar."
A Chinese herbalist claims that sweet melons cool fevers, moisten the lungs, and benefit the urine. In addition, the seeds will clear phlegm and benefit the intestines.
The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.