4 Recipes Of Crenshaw Melon: Salads For Enjoying The Summer Heat When It Is Scorching Hot 2021

Crenshaw melons can weigh up to ten pounds and deliver a unique sweet and spicy flavor. They are a hybrid between the casaba and Persian melon with a yellowish skin and salmon colored flesh. The outside of this melon resembles the casaba, with a yellow to beige inedible rind and an oblong shape, but the inside is more like the Persian melon.

Crenshaw melons are an excellent source of Vitamin C, which also promotes healthy skin by encouraging the production of collagen. Its carbohydrate content is associated with energy stores; they also keep your heart and other muscles working at optimal levels. According to recent research, the fiber in Crenshaws may also help make nutrients such as antioxidants more available for use in the foods you consume.

Good-quality Crenshaw melons will be fairly large and firm with a small amount of softness at the stem end. Select melons with a rich, salmon-pink flesh. The skin should be golden and have a waxy texture when ripe. The fruit produces a rich melon aroma at the peak of ripeness. The rind should be soft at the large end. Avoid melons with blemishes or bruises or melons that are too firm, too soft, or extremely green-colored.

Peak season for Crenshaw melons is August through September, with the fruit season beginning in July and ending in October.

Source: www.produceoasis.com, www.livestrong.com

Fresh Mint and Cilantro Melon Salad

Ingredients:
4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
agave syrup to taste

Prep Time: 15 mins
Total Time: 2 hrs 15 mins

Directions:
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Servings: 10

Summertime Three Melon Soup

Ingredients:
2 cups orange juice , freshly squeezed
1 ½ cups cantaloupes , peeled and finely chopped
1 ½ cups crenshaw melon , peeled and finely chopped
½ cup fresh lime juice
¼ cup honey
2 tablespoons fresh mint , minced
2 cups asti spumante sparkling wine (or other sparkling white wine)
1 cup watermelon , peeled, seeded and finely chopped
fresh mint sprig (garnish)

Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 25 mins

Directions:
1. Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
2. Mix in honey, sugar and mint.
3. Pour puree into a nonmetal container.
4. Add wine and watermelon and mix well.
5. Cover and refrigerate several hours or overnight.
6. Garnish each serving with a mint sprig.

Servings: 6-8

Mexican Style Fruit Salad

Ingredients:
3 cups bite-sized chunks watermelon
1 ½ cups bite-sized chunks cantaloupe
1 ½ cups bite-sized chunks crenshaw melon
1 ½ cups bite-sized chunks casaba melon
¼ cup fresh lime juice
½ cup fresh mint , torn
2 teaspoons agave syrup

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Toss together all ingredients and chill for 1 hour.
2. Stir gently and serve.

Servings: 8

Thai Melon Salad

Ingredients:
6 cups cubed honeydews or 6 cups cantaloupes or 6 cups crenshaw melon
2 cucumbers , halved lengthwise and sliced
6 tablespoons lime juice
¼ cup honey
1 grated lime, zest of
¼ teaspoon salt
1 red Thai chile , diced with seeds
2 tablespoons chopped fresh cilantro

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Directions:
1. Combine melon and cucumber in salad bowl.
2. Mix dressing ingredients in a small bowl.
3. Pour dressing over fruit, toss and serve or chill up to 2 hours.

Servings: 4