Itâ€™s the height of melon season, the heat shrivels up the vines and the fruit sucks up as much moisture as it can manage and its sugars develop just before the plant dies of heat exhaustionâ€¦ The success with a â€œJapanese Green Melonâ€ I bought last week made me shell out PHP150 for this â€œJapaneseâ€ cantaloupe variety from one of my favorite provedores in the the city, Fresh Fields at Market!Market! It certainly looked terrific with a uniform webbing on an unblemished outer skin that was an appealing pale tan color with an undertone of orange. It still had part of its stem attached and the freshness of that indicated that it had just been pickedâ€¦
I let it sit on the kitchen counter for two days to develop a bit more juiciness then chilled it thoroughly before cutting myself a generous slice. Perfect. It was absolutely delicious. It had just the right density, flavor and sweetness. The thin line of green near the skin was clear and fresh looking. This was a really good melon. Perfect as a dessert or breakfast item, it went superbly well with thinly sliced prosciutto or an even saltier and drier Jamon Serrano. It was pricey at say PHP100-120 a kilo but considering how good it tasted, I thought it was fair value. I hate buying lots of melons at a cheaper price only to find out only 1 out of 4 is edible.
I wonder how consistent the crop of this variety will be but I was thrilled to find a great melon in the middle of the city. There is hope for fresh produce as long as provedores and farmers continue to experiment and bring new crops to market and buyers such as us take a risk and buy and consume these attempts to diversify our fruits and vegetables!