Cucumis Melo

The mighty melon is indeed a member of the gourd family which includes cucumbers, pumpkins and squashes/zucchinis. Even though hard-skinned, strong-stemmed gourds are mostly New World plants, the origin of the melon is Africa.

A bewildering number of cultivars have evolved from the wild melon plants, among the more popular: cantaloups/summer muskmelons (bright orange flesh with a netted, scaly exterior), honeydew (celery-green flesh, hard smooth skin), Ambrosia (looks like a canteloup but flesh is softer, more fragrant), watermelon (bright pinkish-red, grainy, slightly sweet flesh with a green and white hard smooth skin).

I bought my melon (pictured) at Fiesta Farms (mentioned in NOW magazine as a good, cheaper alternative to big box store produce) on Christie Street north of Bloor where their extensive Ontario produce (huge heads of Ontario broccoli with their 'hoods' still on!) looks fresh and bountiful. I assumed it was a crenshaw melon but as I researched melons I realized it was probably a muskmelon. It has scallopped edges if you put it on its stem end and cut through its middle. The skin is carved into perfect melon slices if you cut it lengthwise. I picked a melon that wasn't too ripe so the flesh is still firm, slightly crisp and watery and less pungent and perfumey than one that has become soft to the touch.

Melon is wonderful served in an antipasto fashion with slices of cured meat; the sweet crisp flesh undercuts the saltiness of the meats. It is also delicious served after dinner with a digestif. But I like it simply cut up and doused in fresh lime juice as the start to my day.