Magnificent melon recipes

By: Carolyn Malcoun  |  Tuesday, August 4, 2009

A good melon can be downright magical. This week I bought a cantaloupe and I’m greeted with its heady fragrance each time I open the fridge. My husband and I love melons so much we’ve been known to devour an entire, perfectly ripe cantaloupe in one sitting. At farmers’ markets I'm discovering other melon varieties, too, like canary and galia. Here are tips about five of my favorite melon varieties and recipes to enjoy them in. Get more recipes for melons and other fresh summer produce from EatingWell.
Cantaloupes have bright orange, firm, sweet flesh. These round melons have tan netting over yellow/green background. Try it in: Thai-Style Melon & Beef Salad
Cut into watermelon’s thick, variegated rind and enjoy its soft, red/pink or yellow/orange flesh. To see if one’s ripe, look at the side where it rested on the ground while growing; the skin there should be yellow, not white. Try it in: Chilled Melon Soup
Oval-shaped canary melons have bright yellow, smooth skin. Deliciously sweet and soft-textured, the yellow-green flesh is great for soups, desserts and scooping right off the rind. Smells fragrant when ripe. Try it in: Melon & Apple Granita
Galia melons are a cross between cantaloupe and honeydew. The skin looks like a cantaloupe and the firm and juicy green flesh resembles honeydew. Fragrance and pale yellow skin under the netting indicate ripeness. Try it in: Melon Panzanella
Large and round, honeydew have white to pale green skin with yellow spots when ripe. Their flesh can be either green or orange, with a soft texture and juicy, sweet flavor. Try it in: Grilled Shrimp with Melon & Pineapple Salsa