109. CANTALOUPES AND MUSKMELONS.--The variety of melons known as
muskmelons consists of a juicy, edible fruit that is characterized by a
globular shape and a ribbed surface. Cantaloupes are a variety of
muskmelons, but the distinction between them is sometimes difficult to
understand. For the most part, these names are used interchangeably with
reference to melons.
Considerable variation occurs in this fruit. Some cantaloupes and
muskmelons are large and others are small; some have pink or yellow
flesh and others have white or light-green flesh. All the variations of
color and size are found between these two extremes. The flesh of these
fruits contains considerable water; therefore, their food value is not
high, being only a little over half as much as that of apples.
110. If melons suitable for the table are desired, they should be
selected with care. To be just at the right stage, the blossom end of
the melon should be a trifle soft when pressed with the fingers. If it
is very soft, the melon is perhaps too ripe; but if it does not give
with pressure, the melon is too green.
111. Various ways of serving muskmelons and cantaloupes are in practice.
When they are to be served plain as a breakfast food or a luncheon
dessert, cut them crosswise into halves, or, if they are large, divide
them into sections lengthwise. With the melons cut in the desired way,
remove all the seeds and keep the melons on ice until they are to be
served. The pulp of the melon may also be cut from the rind and then
diced and used in the making of fruit salads. Again, the pulp may be
partly scraped out of the melon and the rinds then filled with fruit
mixtures and served with a salad dressing for a salad or with fruit
juices for a cocktail. The pulp that is scraped out may be diced and
used in the fruit mixture, and what is left in the rind may be eaten
after the contents have been eaten.
112. CASABA MELONS.--The variety of melons known as casaba, or honeydew,
melons are a cross between a cucumber and a cantaloupe. They have white
flesh and a rind that is smoother than the rind of cantaloupes. Melons
of this kind are raised in the western part of the United States, but as
they stand shipment very well, they can usually be obtained in the
market in other regions. They are much enjoyed by those who are fond of
this class of fruit. Their particular advantage is that they come later
in the season than cantaloupes and muskmelons, and thus can be obtained
for the table long after these other fruits are out of season. Casaba
melons may be served in the same ways as cantaloupes.
113. WATERMELONS.--A very well-known type of melon is the watermelon. It
is grown principally in warm climates of the Southern States, as the
season in the North is not sufficiently long to allow it to develop.
This is a large fruit, having a smooth green skin that is often mottled
or striped, and a pinkish pulp containing many seeds and having a sweet,
watery juice. The large amount of water contained in this fruit makes
its food value very low, it being lower in this respect than muskmelons
and cantaloupes. The volatile oil it contains, which is responsible for
its flavor, proves irritating to some persons who eat it.
114. Watermelon is delicious when it is served ice cold. Therefore,
before it is served, it should be kept on ice for a sufficient time to
allow it to become thoroughly cold. Then it may be cut in any desirable
way. If it is cut in slices, the slices should be trimmed so that only
the pink pulp that is edible is served, the green rind being discarded.
As an appetizer, watermelon is delicious when cut into pieces and served
in a cocktail glass with fresh mint chopped fine and sprinkled over the
top. Small pieces of watermelon cut with a French vegetable cutter make
a very attractive garnish for fruit salads and other fruit mixtures.