Canary melon
Cucumis melo · Melon
Top 10 pairings
The canary melon is a brilliant, canary-yellow winter melon, the smooth, oblong fruit of the trailing gourd vine Cucumis melo (Inodorus group). Named for the vivid plumage of the bird, it has firm, pale-white flesh that is mildly sweet with a faint, distinctive tang — softer and a touch sharper than honeydew — and it is eaten chilled in wedges, cubed into fruit salad, and prized as a striking, long-keeping market melon.
Picking a good onedrag
Green-cast, rock hard, muteSlack, dull, weeping
Firm yellowBuy itCubes and balls cleanly - fruit salad, skewers, wedges with prosciutto.
Rind colourYellow coming up, a green tinge at the ends
Blossom endFirm, the faintest give under a thumb
Cut stem endStub dry and corky, scar tight
Smell at the blossom endClean cucumber-green, nose on the skin
What you get from one
60%
Edible part
rind and seeds out · casaba's figure
Keeping ittap a temperature
Below about 7 C the smooth rind pits and stains and ripening stalls - a cool larder, not the fridge. Cut melon is the opposite: wrap it and chill.
90-95%
Humidity
Open, uncovered
Airflow