The Santa Claus melon, also known as the Christmas melon, is a thick-rinded melon with a long shelf life. It is available from June to October and can be stored at room temperature to ripen. It can be used in various ways, including fruit salads, smoothies, and appetizers.
A Santa Claus melon is a melon in the melon family that is famous for its long shelf life. People may also hear it referred to as the “Christmas melon.” Despite the implications of these names, they are not in season in December in the Northern Hemisphere. However, they are sometimes available this time of year because their sturdy rinds and long shelf life allow for shipment from South America, allowing people to eat cantaloupe in the dead of winter.
At first glance, this melon looks like a greenish butt. It is oblong in shape, with a deep green rind mottled with yellow and darker green spots. The flesh is creamy yellow, with a mild flavor and the skin is very thick. The closest substitute would be a casaba melon, another thick-rinded melon that keeps well.
Because of the rind, it can be hard to tell when a Santa melon is ripe. These melons are typically available from June to October, peaking in July. They are ripe when the rind gives lightly under pressure and when the flower end of the melon easily gives a slight push. The best melons may be marked with sugar scars, indicating that the fruit is particularly sweet, and they should also feel heavy for their size, indicating that they are very juicy.
If a melon isn’t ripe enough when purchased, it can be stored at room temperature until it ripens. To slow down the ripening process, it can be stored in a cold pantry, though not refrigerated, thus extending its shelf life. Once opened, the melon must be refrigerated and consumed within five days. Like other melons, Santa melons have a strong melon scent when opened, which can become cloying if a cut melon is discovered.
There are several ways to use Santa’s melon. It can be eaten neat, sliced and added to fruit salads, pureed into smoothies, creamy for melon sorbet, added to fruit punch, or wrapped in various cured meats as an appetizer. Some people find the mild flavor a little less exciting, but it also pairs well with a range of cream cheeses, other fruits and crisp white wines, making it a versatile addition to the dessert menu.
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