Title: Can't Escape Cantaloupe
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Choose cantaloupes that are slightly golden -- not dull green -- under their netting. The netting should cover the whole rind.

Look for melons with stem ends that are smooth and well-rounded. The stem end should yield to light pressure when given a gentle poke. Avoid melons with bruises and discolorations (although it's perfectly all right for one side to be "bleached" where the melon touched ground).

They should feel heavy; the heavier the melon the juicier the flesh.

But the surest sign of a tasty cantaloupe is a sweet, musty aroma.

Here are some serving ideas for the popular orange-fleshed melon:

1. Slice and wrap with prosciutto (dry-cured Italian ham); serve with a squeeze of lemon.

2. Slice and sprinkle with crumbled feta cheese or sprinkle with a little salt and garnish with finely chopped mint.

3. Cut in half and fill the cavity with chilled wine sauce, made by combining 2 1/2 cups full bodied red wine (such as zinfandel, shiraz or Cotes du Fhone), 1/2 cup sugar and a cinnamon stick in a heavy-bottomed saucepan; boil until reduced to about 1 cup. Strain and chill. Pour into chilled melon halves and serve.

4. Pile blueberries in cantaloupe halves and add a dollop of yogurt. Garnish with fresh mint.

5. Use cantaloupe halves as a bowl for cold summer salads, such as chicken salad tossed with curry mayonnaise, grapes and toasted pecans; or tuna salad with basil-scented mayonnaise (stirred with a little Dijon-style mustard), capers, celery and finely minced red onion.

6. Use slivers of cantaloupe as a garnish for crisp green salads.

7. Combine with other fruit for a fruit salad. Drizzle with a little orange liqueur or raspberry wine.

8. Fill small cantaloupe halves with port or dry white wine.

9. Slice and cover with a syrup made by boiling 1/3 cup sugar, 1/3 cup lime juice, 1/3 cup water and 1/4 tsp ground cardamon for 2 minutes; chill.

"How to pick & serve cantaloupe" by Cathy Thomas ** Dallas Morning News -- Food section -- 17 July 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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