INGREDIENTS

INSTRUCTIONS

+ Honeydew: This large oval melon has smooth, creamy-white to
yellow-green skin. Its pale green flesh is crisp, juicy and, when
ripe, it is very sweet. Some say it is the sweetest of melons. Choose
melons that are on the creamy-white side with a honey-like aroma. The
blossom end should be slightly soft. Skip those with flat white or
greenish color. Ditto those that are as hard as a baseball.  +
Orange-flesh honeydew: Part of the honeydew family, this sweet  melon
is more like a cantaloupe in color, taste, texture and aroma.  When
ripe, the rind is light salmon pink.  + Juan canary: Sweet, fragrant
and juicy, this oblong melon has a  pleasantly crisp texture. It is
ripe when the rind has turned canary  yellow.  + Crenshaw: A cross
between a casaba and a Persian melon, this melon  has dense,
salmon-colored flesh. The flavor is both sweet and spicy.  When ripe,
the melon will be medium yellow all over. Handle with care  ~-
crenshaws are fragile. Refrigerated, it will keep longer than a  week.
+ Santa Claus: Striped like a watermelon, these melons have
creamy-white to yellow flesh. Crisp and juicy, they taste similar to  a
casaba. The brighter the yellow in its stripe, the riper and more
flavorful it will be. Both ends should give slightly under pressure.  +
Sharlyn: Sweet and fragrant with creamy-soft, juicy flesh that is  good
down to its rind. It is fully ripe when then skin under the  netting is
a uniform orange.  Published Wednesday, August 27, 1997, in the San
Jose Mercury News.  Copied with permission. Posted to Digest
eat-lf.v097.n228 by Reggie  Dwork <reggie@reggie.com> on Sep 10, 1997

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