Jason King
AmyHuangRockmelon - My New Fruity Obsession
February 6th 2010 06:39
Like I have been mentioning a few times in recent articles if I do not like a food I try it again every year to see if my tastebuds have developed an interest.
This has been very succesful in me eventually liking coffee, avocado, beer, wine, am slowly growing to like oysters. It still does not work for bananas and although I can't stand them I eat them in cakes, smoothies, cooking of all different types. I also am not a fan of eggplant and Helen from Rouchcooking.com suggests it could be I am against the texture. This could be highly possible - bananas do feel like eating a bleached pooh hahahaha
But one I have recently discovered and am now obsessed with is rockmelon - also known as rockmelon = cantaloupe = nutmeg melon = muskmelon = netted melon. God, just pick one and stop the confusion.
It is possible the other melons I have been eating over the years have not been the rockmelon and have just looked like them.
I have learnt that these are popular because they're easy to select and very sweet. Ripe cantaloupes have dull yellow backgrounds with raised netting. Avoid those with protruding stems, or tears in the rind at the stem end - it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. After checking the stem end, flip the melon over and check the blossom end. It should be fragrant and yield a bit when pressed. Cantaloupes are cheapest in the summer and are fully ripe and cheap at present. These are helping me because I have been so poor of late and for about $3- I have my dessert for three or four nights. Throw in some berries and I am in heaven
Rockmelons are related to honeydews, watermelons, cucumbers squashes and pumpkins.
Rockmelons are a good source of Vitamin A (immune booster also potent antioxidant) and C (supports collagen and immune system).
I am going to start cooking some more with rockmelon and considering it is very similar in texture to mango I am thinking a rockmelon and mango jam is in order But a recipe I will do very soon that I have not used yet and cannot take credit for (until I tweek and change it, am thinking something spicey like some chilli) is:
Prosciutto wrapped rockmelon and bocconcini - This recipe is care of Taste.com.au
Ingredients (serves 12)
1 small rockmelon, quartered, peeled, deseeded
6 bocconcini cheese, each sliced into 4
24 thin slices prosciutto
extra-virgin olive oil, for drizzling
Method
1) Cut rockmelon crossways to make 24 small wedges.
2) Place 1 slice bocconcini on each melon wedge. Wrap 1 slice prosciutto around each. Arrange on a serving plate. Drizzle with oil. Season with pepper and serve.
Very easy and a nice and refreshing appetizer
Have you got any rockmelon recipes you want to share with me??
This has been very succesful in me eventually liking coffee, avocado, beer, wine, am slowly growing to like oysters. It still does not work for bananas and although I can't stand them I eat them in cakes, smoothies, cooking of all different types. I also am not a fan of eggplant and Helen from Rouchcooking.com suggests it could be I am against the texture. This could be highly possible - bananas do feel like eating a bleached pooh hahahaha
But one I have recently discovered and am now obsessed with is rockmelon - also known as rockmelon = cantaloupe = nutmeg melon = muskmelon = netted melon. God, just pick one and stop the confusion.
It is possible the other melons I have been eating over the years have not been the rockmelon and have just looked like them.
I have learnt that these are popular because they're easy to select and very sweet. Ripe cantaloupes have dull yellow backgrounds with raised netting. Avoid those with protruding stems, or tears in the rind at the stem end - it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. After checking the stem end, flip the melon over and check the blossom end. It should be fragrant and yield a bit when pressed. Cantaloupes are cheapest in the summer and are fully ripe and cheap at present. These are helping me because I have been so poor of late and for about $3- I have my dessert for three or four nights. Throw in some berries and I am in heaven
Rockmelons are related to honeydews, watermelons, cucumbers squashes and pumpkins.
Rockmelons are a good source of Vitamin A (immune booster also potent antioxidant) and C (supports collagen and immune system).
I am going to start cooking some more with rockmelon and considering it is very similar in texture to mango I am thinking a rockmelon and mango jam is in order
But a recipe I will do very soon that I have not used yet and cannot take credit for (until I tweek and change it, am thinking something spicey like some chilli) is:Prosciutto wrapped rockmelon and bocconcini - This recipe is care of Taste.com.au
Ingredients (serves 12)
1 small rockmelon, quartered, peeled, deseeded
6 bocconcini cheese, each sliced into 4
24 thin slices prosciutto
extra-virgin olive oil, for drizzling
Method
1) Cut rockmelon crossways to make 24 small wedges.
2) Place 1 slice bocconcini on each melon wedge. Wrap 1 slice prosciutto around each. Arrange on a serving plate. Drizzle with oil. Season with pepper and serve.
Very easy and a nice and refreshing appetizer
Have you got any rockmelon recipes you want to share with me??
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Comment by Lara M
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But then again, I saw on the Chef and the Cook (The Cook and the Chef?) the other day and he was making grilled watermelons.
So I guess anything is possible!!!!
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I find rockmelon very similar to mango so am thinking I could do the same stuff with it and you never know unless u experiment.
Ma - I totally remember you calling it cantaloupe - I think this is how I first got confused with the names. Yay to strawberry and yoghurt but I want to branch into something unusual - am think a red curry duck with rockmelon and lychees
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Sydney Table
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And I had no idea it was on ABC!!!