If you’ve grown up with melons, you’ve probably had some that appeared perfectly fresh, and were as watery-flavorless as damp cardboard. Ouch. It is a disappointing moment in the kitchen. Then there’s this: the Lemon Drop Melon. With its crisp white flesh and smaller oval shape (like a variation on canary melon), it’s a good one to know about.
How does it taste? It is sweet, balanced by a lively citrus tang and hints of honey. If only all melons were so tasty, but like any produce, the trick is not to rush things too much; they take a little care to get right.
How to Pick a Ripe Lemon Drop Melon
To help you judge ripeness… Or even just tell if they’re progressing toward the goal or just starting, it comes with a visual color progression chart (above), from pale green through deep yellow. When do you bite in for treat or just chew blandly? Weight is less accurate than color change. Look for an evenly colored deep golden yellow skin. Any green spots indicates that the sugars haven’t matured yet. It’s still pale yellow-green and flesh will be bland and firm. More days at room temp, or better yet more time on the vine, is required before it changes from starch to sugar.
If you see a bright yellow color, the fruit is close to prime. Hold off a few more days until then. As the skin turns a rich gold, it’s ready. Gently press your thumb against blossom end and it will give slightly. It’s soft but not mushy. That’s because the inside has softened enough so that juices and aromas can be released.
Another key: smell it. Ripe Lemon Drop Melons has a very typical sweet-lemony aroma around their blossom end. Don’t pick if you can’t smell it! Another day or so will do. Fermented-sour? No good; that’s the sign of over-ripe melons, dull, mottled, orange-tinted skin and mushy flesh. They are not for fresh eating yet.
Because melons don’t keep as well as winter squash, storage is an issue after choosing your ideal specimen. At room temperature (but never directly exposed to sun), store those still-green fruits. Avoid storing them with any other produce that produces ethylene gas, such as apples and bananas. This gas will cause the fruit to ripen unevenly, affecting it texture. When it’s ready to eat, at its best when it turns fully gold, move the fruit to the fridge, where it’ll keep three to five more days in the crisper drawer. If cutting into it, cover the cut melon snugly with beeswax cloth or plastic wrap; this will prevent water loss and browning.
Melon can be eaten cold, but letting it rest on the counter for 20 minutes before eating allow for its aromatic complexities to return. What’s good about this fruit: A solid source of nutrients: Vitamin C and potassium, but not many calories. And given its high water content, it’s hydrating, good in hot weather.
Because it has a bit of an acidic taste that cuts through richness, it plays nicely off savory ingredients. Chilled wedges draped with prosciutto are delicious, as are cubed pieces tossed into a salad with arugula, feta cheese and vinaigrette. The mix of sweetness from the melon against the saltiness of the meat or the tartness of the greens balance out to create a nice bite. Sophisticated, yet no fuss at all.
If you’re growing them in your home garden, consistent watering is key. Too little water will cause the skin to crack (which is unsightly but the inside remain edible). Powdery mildew can be a problem; make sure the vines has good air circulation. Give it at least eight hours of sun each day. Because this is a warm-season plant, start seeds indoors after the last frost date.
Tasting fresh and vibrant, it’s worth waiting for. So how to pick out a fine Lemon Drop Melon? Like everything else, picking one is about looking and smelling as much as it is luck: Go by color, go by smell; be gentle around the blossom end. If all goes well, you’ll taste an equal match for the melon’s colorful rind, a juicy crunch to satisfy. It could of been a better experience if the fruit was ripe. You should of checked the weight too. Actually, it’s moddern tech that helps us understand these things naturaly.