199: Smoked Salmon-Wrapped Melon

The other day I bought a melon, a huge lemon-shaped one with green-tinged bumpy wrinkles running the length of its yellow body. Inside, it was the color of honeydew:

yellow melon

Its flavor was similar, but with a strong taste of cucumber. Cucumber melon, I thought. What goes with melon? Proscuitto popped into my mind first. How cliche. Salmon and cucumber are so often paired together, why not switch it up?

Smoked Salmon-wrapped Melon 1

Simple. Delicious. Healthy. Fast.

Does anyone know my melon’s name?

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9 Comments

Filed under appetizers, fish, fruit

9 responses to “199: Smoked Salmon-Wrapped Melon

  1. gina ricordati

    … based on your pictures, i’m betting on the piel del sapo (frog skins) melon.

    i’m also itching to try this combo!

  2. I don’t have much experience with frogs’ skins, but I see the resemblance!

  3. Amy

    I am going for a Casaba Melon. Very common in California. makes Florida jealous. Crenshaw melons are a close cousin. as is a cantaloupe. Casaba was my mother’s favorite melon. Something she never saw in Canada before she moved to the states.

    The casaba is a native of Asia Minor. Most commercial production of casabas is located in the southwestern United States, particularly California. In Florida it is grown occasionally in home gardens. The main drawback to production is casaba’s late maturity (120 days), which means it must ripen in the hot months of early summer. Also, it is susceptible to leaf diseases.

    The casaba melon grows on a vine similar to that of a cantaloupe. While about the same size, fruits are not netted like the cantaloupes, or smooth like the honeydews. Instead, they are profusely marked with deep wrinkles (longitudinal corrugations).
    Skin color varies with the variety. `Golden Beauty’ fruits are pointed at the stem end, with green skin that turns yellow at maturity. The `Crenshaw’ variety produces a slightly wrinkled, dark green fruit that turns pale yellow-tan at maturity. `Winter Pineapple’ is light green even when mature. `Santa Claus’ is much longer than thick (almost cylindrical), fairly smooth-skinned, and colored with blotches of black and yellow.

    The flesh of casabas is usually thick, and either white, yellow, or orange. Although generally sweet- flavored, its flesh is not as sweet as a honeydew. Casabas do not have the musky odor and flavor of the cantaloupes. Fruits do not “slip” from the vine at maturity; rather they are harvested by cutting the stem when the melons are reasonably mature and held in storage until the blossom end becomes soft.

  4. Sami

    Hmmm. I wonder how this would work with smoked trout? Perhaps not – smoked trout goes oh-so-well with avocado, and I can’t think of anything that is less like a melon that avocado …

  5. Where do you get cold-smoked trout with that same wrappable texture, anyway?

    But yes, a fave: whole wheat crostini, mashed avocado, trout salad.

  6. Carole

    I am with Amy–I’m pretty sure it’s a Casaba not a Crenshaw but they are both very similar–only the true foodie would know the difference!!! Thanks for the easy idea!

  7. Sami

    Jess – Oh, I’m gonna get crafty and flake the trout into chevrons, which I will insert into whatever melon I can find at my fav Farmer’s Market. I’ll report back next week. It will either be wonderful or …

  8. Good lord. Take pictures.

  9. Ha! My crappy market in RI calls these “golden honeydew.” Brillant. But, yes it’s a casaba. You guys have so much better stuff than us!

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