Showing posts with label melon. Show all posts
Showing posts with label melon. Show all posts

Thursday, September 17, 2009

Episode 20 - Watermelon


On this episode learn how to choose, what might be the most difficult fruit to pick right, the watermelon.

The watermelon is approximately 92 percent water and for this reason it's important to choose watermelons that are heavy for their size, very heavy!

Watermelons possess many clues that you can feel, hear, and see which tell you whether or not they are ripe. Most important of these are a watermelon's shape, weight, and the sound it makes when tapped.

In order to perform the "thump" test (the test that allows you to hear if a melon is ripe) you must follow a few basic steps. First you want to make sure you are holding the melon away from your body. Next use an open hand to tap the watermelon as you would a bongo drum. Finally listen for a sound that is similar to a bongo drum except with a slightly deeper sound.

This technique is a skill as well as an art and the more times you perform it, the better you'll get at picking ripe watermelons.

All of these tips, tricks, and techniques require practice. Try to find as many of these tips as possible in each watermelon you choose but don't feel the need to find them all in each and every melon. The more clues you can find to a watermelon's ripeness the better your chance of getting that perfect melon will be. Get out there and practice but most of all enjoy!

Show notes (i.e. the script from the show)

I refer to the watermelon as the holy grail of fruit selecting technique because it's probably the hardest item in the produce department to pick out right and it's probably the number one item I was asked to help peolple choose.

I like to say picking out watermelons is 70% skill, 20% art, and 10% luck.

So let's learn the skills that you'll need to pick out your prefect watermelon.

The watermelon you are choosing should be symmetrical meaning that it should be the same shape all around the melon, no flat spot or one side being bigger than the other. The skin should be a dull green as opposed to shiny which could mean the melon isn't quite ripe.

Look for a pale, creamy, yellow spot on one side of the melon, this spot is where the melon sat on the ground while it ripened in the sun. A spot that is white instead of yellow is good indicator that it was not allowed to fully ripen and you want to avoid these melons.

Next pick up the melon and notice why its called a WATERmelon, it's heavy or at least it should be, very, very heavy especially for it's size. The watermelon is appropriately names since it is made up of 92% water!. For this reason each melon you choose should be heavy for its size. This is hard to understand at first but after you pick up enough melons you get used to what this feels like. So always make sure to pick up more than just one melon when shopping for that perfect fruit.

Other indicators of ripeness include a still attached dry stem and sugar spots or "bee stings." These look like little black, molasses spots on the melon or small areas of dry patches.

Finally and maybe the most difficult part, this is where the skill meets the art, the all important tap or thump test.

I know you've seen that person standing in the produce department over a large bin of watermelons tapping, thumping, flicking or listening to many different melons. But what are they listening for? Would they know the right sound when they heard it? Probably not.

The answer is simple but perhaps a little hard to perfect. The melon should sound like a bongo drum when tapped. Make sure to hold the melon away from your body and using an open hand, tap it like you would a bongo drum. Listen for a deeper sound than you would hear from a bongo drum. A solid sound or one that sounds too hollow should probably be passed. You may also notice that the bottom of the melon, the part that you are holding with your other hand, the one not doing the tapping, vibrates. This is also a good indicator of ripeness.

In the end, try to put all of these indicators together into one melon however do not expect to find them all in each melon. Try to get as close as possible with the main indicators, heavy, symmetrical, and a bongo drum sound mixed with vibration and you should get yourself a good tasting watermelon each time!

Sunday, May 4, 2008

Episode 13 - Kiwano Melon


In this episode of The Produce Picker Podcast I introduce you to a unique, tropical fruit, the Kiwano Melon.

Enjoy the many uses of the Kiwano or just use it as a conversation piece. Either way the Kiwano is an interesting and fun fruit.

Show Transcript:

Welcome to another episode of the produce picker podcast, on todays episode we're going to take a look at an interesting and little lesser known fruit, the Kiwano melon.

Native to the Kalahari desert in Africa, the Kiwano Melon goes by many names. Some of these are the horned melon and you can see why when you look at this little guy...the African horned cucumber which will be a little more evident when we cut this open = an English tomato = a hedged gourd = jelly melon = and a melano.

Now grown in New Zealand and California, the Kiwano melon is widely available year round.

You'll want to choose Kiwanos that are bright orange and don't have any bruises or or soft spots. Look for the melon which has its horns most intact as this is a good indication of its freshness or that at the very least it hasn't been mishandled.

I guess the biggest question besides what is it would be what do you do with it, what do you use it for? Well, the Kiwano actually has many uses.

Use the Kiwano in desserts as a topping for cheesecakes, flans, mousses, soufflés, and sundaes It can also be an added as an ingredient to smoothies. Also try the Kiwano in fresh fruit salads or served as a garnish with roasted meats.

The Seeds of the Kiwano are edible and the shells can be used in a unique way. Hollow out the shells and use them as unique serving bowls for your deserts such as sorbets. I'm going to cut this guy open so you can see its unique insides and show you how you can use it to serve up unique deserts.

Another great use for the Kiwano is simply as decoration. Place this fruit on your table and its sure to start conversation. its one of a kind look and contrasting colors, the bright orange on the outside and the luminescent green of its interior are a sure fire way to get your dinner guests talking.

Now lets look how to cut open the Kiwano and what to do with it once you've got it open.

Here's where the Kiwano really shines. notice the bright green jelly like texture of the Kiwano. The taste is similar to bananas and lime with a hint of tartness and perhaps a little cucumber thrown in. Quite unique in appearance and taste.

You'll find the Kiwano melon in the produce department usually located next to other unique, tropical fruits such as star fruit, red tamarillos, persimmons, lechee nuts and other specialty fruit. You can store the Kiwano for up to a week on your counter top as this is a fairly sturdy item that shouldn't be placed in the refrigerator.


Selected still pictures used in this episode provided by:
starfruit http://www.flickr.com/photos/7304492@N06/417785923/
red tamarillo http://www.flickr.com/photos/ultimorollo/522864879/
persimmon http://www.flickr.com/photos/santos/62362526/
lychee nut http://www.flickr.com/photos/santos/62362526/