I stumbled across some Tuscan-Style Extra Sweet Cantaloupes this week, and they certainly live up to their name.
They are produced by Dulcinea Farms which focuses on providing reliably great-tasting fruit—as opposed to a high yield and long shelf-life.
Choosing a delicious melon can be a gamble, even when following the tasty melon guidelines.
Have you ever brought home what you thought to be a great-tasting melon or peach, only to sink your teeth into a piece of mush? UGH!
Since this company prides itself on controlling the growing, shipping and marketing of their produce, I feel a bit more confident tossing their fruit in my buggy. There were even tips on the label to help me find a ripe melon.
A ripe cantaloupe will have beige, tan, creamy yellow or golden rind. Green rind indicates that the fruit is unripe.
I found these cantaloupes at Costco, two per net bag. It’s the “one for now, one for later” principle. Since they both smelled ripe, I put my second one in the fridge (intact) to keep it from getting overly so.
Dulcinea Farms produces a variety of melons (including mini-seedless watermelons), grapes, cherries, peaches, nectarines, plums, and oranges. If you spot fruit with their sticker, you may want to give some a try.
While their produce may be a bit pricier than other brands, your tastebuds may tell you it’s worth it.
Remember to always wash the outside of your melons before cutting them in order to avoid spreading any bacteria to the inner fruit.
Here’s a summer salad that fits the criteria of healthy, light, tasty, simple. (I found a salad using cantaloupe, but it was much more complex. Never mind.)
Dulcinea® Pureheart® Watermelon Mediterranean Salad (Yields 6 servings)
- 5-oz bag Baby Romaine lettuce
- 3/4 cups crumbled goat cheese
- 2 cups cubed Dulcinea® PureHeart® Mini Seedless Watermelon
- 1/4 cup extra-virgin olive oil
- 1/3 cup white balsamic vinegar
- Sea salt and freshly ground pepper to taste
- 3/4 cups walnut pieces (optional)
Toss lettuce, cheese and watermelon in serving bowl. Whisk oil and vinegar in small bowl until well blended, season to taste with salt and pepper. Toss salad with dressing. Top salad with walnuts, if desired.
Note: White balsamic vinegar has a sweet, subtle flavor and a clean color. This vinegar is mainly used in marinades, salad dressings and light-colored sauces. It is aged up to 12 years. Oxidation may occur over time, causing a darkening of the lighter product from gold to deep amber. The quality is not affected. Dark balsamic vinegar is considered to be the real balsamic and is the most commonly used vinegar. It’s aged for a minimum of 12 years. Both types are made from white grapes, usually Trebbiano, grown in Modeno, Italy.
If you’re trying to lose weight, I know that it can be complicated. I’ll help you simplify the process and even eat your favorite foods. Give me a call. 219-765-8600.
“The longer it takes you to select a cantaloupe, the worse it is!” — Kin Hubbard