For melon lovers looking for something a little different, a canary melon may be just the thing. Here are some things you should know about the canary melon, including a couple of tips on how to pick one that is ripe and ready for consumption.

Canary melons are a large and brightly colored melon that is often slightly larger than cantaloupes or honeydew melons. Sometimes referred to as a Juan Canary Melon, the canary melon is characterized by a deep rich yellow outer skin. The meat of canary melons are usually a green that is slightly paler than found with honeydew melons. In some cases, the meat may appear to be almost white with just a hint of green.

Crops in the United States generally produce from June until October of each year, with the peak period of production taking place in the month of July. South American canary melons usually begin to produce around the first of November and continue through the winter months.

When choosing a good quality canary melon, it is important to make sure the body of the melon is firm. The presence of any soft spots along the body is an indication that the melon has passed the desirable stage. At the same time, it is important to have a small amount of softness around the stem area of the canary melon. If the stem area is still firm, then the canary melon is not yet ripe enough for consumption.

Along with the general firmness of the canary melon, play close attention to the color of the rind or skin. A ripe canary melon will be bright yellow with few or no blemishes. Be especially sure to check closely for hints of green on the skin. This will tell you that the canary melon was picked early and will need to ripen before the meat will be ready to eat. The sweet flavor of the canary melon will not be fully developed until the ripening is complete, so there is no point in choosing a green canary melon if you plan on chilling and serving it the same day.

Blueberry Recipes & Preparation Tips from The Produce Lady

Producers and Consumers... check out this video for Blueberry Recipes & Preparation Tips from The Produce Lady.

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How Do Producers Grow Watermelon?

Producers generally grow watermelon in rows, 8-12 feet apart, in raised beds 4-12 inches high composed of fertilized sand or sandy loam.

Tiny watermelon plants from a transplant nursery are implanted in the beds. Honeybees must pollinate the yellow watermelon blossom. Even the sterile, seedless watermelon requires pollination in order to fruit. A bee has to pollinate a single bloom up to seven times for pollination to occur. In a month, a vine may spread to as much as 6-8 feet. Within 60 days, the vine produces its first watermelons and the crop is ready to harvest within 90 days.

The rind of a watermelon is deceptively hardy looking, but is actually quite fragile, requiring handpicking. Watermelon producers look for a pale or buttery yellow spot on the bottom, indicating ripeness.

Did you know this about Watermelon?

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
Over 1,200 varieties of watermelons are grown worldwide in 96 countries.
In some Mediterranean countries, the taste of watermelon is paired with the salty taste of feta cheese.
Watermelon is 92% water.
Watermelon's official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is cousins to cucumbers, pumpkins and squash.
By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
Early explorers used watermelons as canteens.
The first cookbook published in the U.S. in 1796 contained a recipe for watermelon rind pickles.
In 1990, Bill Carson of Arrington, TN grew the largest watermelon at 262 pounds that is still on the record books (1998 ed. Guinness Book of World Records).
Watermelon has no fat or cholesterol and is an excellent source of vitamins A, B6 and C and contains fiber and potassium.

Provided by Watermelon.org

Watermelons for July 4th

Try these yummy Watermelon recipes...

Watermelon-Basil Vinaigrette
4 cups
fresh Florida watermelon, chopped and drained
1/4 cup
red onion, diced small
2 tablespoons
honey
1/4 cup
champagne vinegar
3/4 cup
canola oil
2 tablespoons
fresh basil chopped
1 tablespoons
fresh parsley, chopped

salt and pepper to taste
Combine all ingredients in blender and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced Florida watermelon. Yield: 2 cups.
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Watermelon Salsa
3 cups
fresh Florida watermelon, diced medium
1/2 cup
red onion, diced small
1/2 cup
sweet red pepper, diced medium
1 teaspoon
jalapeno pepper, minced
2 tablespoons
fresh cilantro, chopped
1 tablespoon
fresh lime juice
2 tablespoons
olive oil

salt and pepper to taste
Combine all ingredients and refrigerate for 2 hours. Serve cold or slightly warm with your favorite Florida seafood or chicken. Yield: 4-6 servings.
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Watermelon Cream Supreme
8 ounces
lemon low fat-yogurt
3/4 cup
skim milk
1 package (3.4 oz.)
French vanilla instant pudding mix
1 container (8 oz.)
nonfat frozen whipped topping, thawed, divided
1 package (10.75 oz.)
frozen reduced-fat pound cake, thawed
5 cups
watermelon, about 1-inch cubes, seeds removed
Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into ½-inch think slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cakes. Repeat layers of pudding mixture, cake, and watermelon. Top with reserved whipped topping. Refrigerate, covered at least 2 hours before serving. Yield: 10 servings.
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Watermelon Sorbet
2 quarts (9 pounds)
watermelon, cubed and seeded
1/2 cup
sugar
1/2 cup
water
1/2 cup
light corn syrup
2 tablespoons
lemon juice
Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool to room temperature. Puree watermelon cubes in blender; stir in cooled syrup. Freeze in ice cream maker according to manufacturer’s directions.
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Watermelon Sweet Onion Salsa
2 cups
watermelon, chopped, seeds removed
3/4 cup
sweet onion, chopped
3/4 cup
canned black beans, rinsed and drained
1/4 cup
jalapeno chilies, chopped, seeded
1/4 cup
fresh cilantro, chopped
1 large
clove garlic, finely chopped
1 tablespoon
brown sugar
1/2 teaspoon
salt
Stir together all ingredients in bowl. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.
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Watermelon Waldorf Salad
2 cups
watermelon, about 3/4-inch cubes, seeds removed
1/2 cup
celery, sliced
1/2 cup
seedless red grapes halves
1/4 cup
nonfat coleslaw dressing
2 tablespoons
sliced almonds, toasted

Dash of salt
Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into coleslaw dressing. Pour mixture over fruit and stir until coated. Sprinkle with almonds. Yield: 6 servings.
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Fresh Watermelon Fruit Dip
8 ounces
cream cheese, softened
1 cup
sour cream
1/3 cup
powdered sugar
2 teaspoon
vanilla
4 cups
watermelon, cubed and seeded
With an electric mixer, beat cream cheese and watermelon until smooth. Blend in powdered sugar and vanilla. Fold in sour cream. Serve with a variety of fresh fruits. Yield: 4 cups.