Melons come in many varieties and in different sizes. Fresh slices, fruit salad, juicing, savoury combinations with lean ham, prawns, smoked chicken, roast duck or prosciutto.
Varieties include:
Green skinned with paler green stripes with dark pink flesh and black glossy seeds. A new variety is seedless.
Selection:
All melons should be heavy and firm for their size. Avoid damaged or soft melons. Watermelon should sound hollow when tapped.
Storage:
Under refrigeration and when cut cover with plastic film.
Preparation:
All melons should be served chilled. Remove skin and seeds with a sharp knife.
Serving suggestion:
Watermelon cubes with thinly sliced onion rings and cubes of feta for a refreshing salad.
Try this recipe that uses watermelon: