Tips from the Chef: How to choose a good melon

Article publié par Pascal Brot, chef de cuisine le 21/05/2011 à 11:20
Catégories : Tips from the Chef
Tags : Tips from the Chef, melon
We are slowly easing into the season of one of the most aromatic and delicate fruits – the melon. The dilemma of choosing the right melon is going to start in the markets because, as they say, you don’t know it’s good until it’s cut open but you buy it whole. (can’t cut into it until you buy it.
 
So here’s a few tips on how to choose the right one. You can judge the ripeness of a melon by the appearance of a crack at the base of the peduncle (fruit stem), where it’s starting to come off. The melon can also “pearl” or sweat. The skin should be green, but with a lightly yellowish hue. The melon should be dense and heavy. Avoid buying a melon with blemished skin.  I hope this bit of information will help you in your quest. And don’t forget, sugar, port or well-chilled Muscat de Beaumes de Venise can rescue an unfortunate choice.
 

Happy shopping! 

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