Seasons/Availability
Canary melons are generally available in the summer through mid-fall.
Culinary Uses
Canary melons can be eaten fresh out of hand after washing and slicing. The crisp flesh is perfect for salads, salsas, or smoothies to add a fragrant sweetness to the dish. Canary melons are also great for grilling with olive oil and herbs like basil or oregano as a side dish. They pair well with tart fruits such as raspberries and citrus flavors like lime or grapefruit. Additionally, Canary melons make an excellent sorbet when blended with other seasonal fruit juices or purees.
Nutritional Value
Canary melons are a good source of potassium, vitamin A, and dietary fiber as well as antioxidants. They contain little fat and sodium and are low in calories, making them an excellent choice for those looking to lose weight or maintain a healthy lifestyle. In addition to being delicious, Canary melons provide a variety of health benefits such as aiding digestion, reducing inflammation, and nourishing the skin.
Storage
Canary melons should be stored at room temperature until ripe. Once ripe, they can be refrigerated for up to four days. If storing longer than four days, it is best to freeze the melon chunks or slices by wrapping them in plastic wrap or foil and then placing them into resealable bags. Frozen chunks of Canary melon will keep for up to six months in the freezer. To thaw frozen pieces of Cannery melon, simply allow them to sit at room temperature for 20-30 minutes.
Preparation
Canary melons can be eaten raw, added to salads and fruit bowls, juiced, or cooked into a variety of dishes including soups, stews, pies and jams. Before cutting into the melon, it is best to rinse with cold water and then pat dry with a paper towel. To cut the melon open, simply slice through it with a sharp knife beginning at one end and finishing at the other end. Scoop out any seeds from within the melon using a spoon before serving or consuming.
