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maltatoday, SUNDAY, 22 MAY 2011 31 RECIPE OF THE WEEK THERE'S nothing quite as refreshing as a cold piece of melon straight out of the fridge after a long day at the beach. But which mel- ons make for the juiciest kind and how do you spot a good melon without cutting it open? Botanists consider melons, squashes and cucumber to be one and the same, coming from the family of vine fruits. For culinary purposes, all are treated as vegetables save the melon, which is treated as a fruit due to its high sugar content. Though there are a huge variety of melons, Maltese supermarkets and greengrocers usu- ally sell local watermelons, cantaloupes and honey dew melons. Cantaloupe and honey- dew melons are closely related, however a cantaloupe is generally round and the fleshy part of the fruit is orange as opposed to the oblong shape and white flesh of the honeydew melon. Melons are eaten when ripe, when the fleshy part of the fruit turns sweet. Although recog- nising a good melon is not always easy, there are a number of characteristics that indicate how good the fruit is likely to be. In the case of a watermelon, the first thing you need to do is check the shape of the melon. A good watermelon has a symmetrical shape. It does not matter if the fruit is round or oval in shape as long as it is regular in shape. Check the bottom of the watermelon. There is a discoloured spot at the bottom where the watermelon has been in contact with the ground while it was growing. If the spot is light green in colour then the watermelon is probably not ripe yet. If the spot is yellowish- white then it is probably ripe. You can also tell if any melon is ripe by thumping it, if you know what you are listen- ing for. When you thump the side of a ripe watermelon it will sound hollow. If you hear a thud or a tone that is high in pitch, the fruit has not ripened yet. When you pick up the melon pay attention to how heavy it is. Melons are 90% water so the ones that seem heavy for the size are go- ing to be the juiciest watermelons. Most of these tips can be used in to pick a good cantaloupe or honeydew melon. In ad- dition, the skin of either of these should have a sweet smell. Melons are generally non-toxic, non-fat and low in calories, but due to their high wa- ter content have a modest nutritional value, making them particularly good for weight- loss diets. Melons need almost no digestion and, on an empty stomach, will go straight through. Melons come in a variety of colours and in- cluding as many colours in one's diet has been thought to reduce the risk of some cancers. Melons are found in red, orange, white, green and the less popular blue/purple. maltatoday, SUNDAY, 29 JUNE 2014 FINE FOOD OF THE WEEK Juicy summer melons Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Classis Riesling - Framingham, Marlborough - New Zealand Another gorgeous expression from yet another riesling-devoted winery. The minerally, toasty, wildflower scents are intriguing; the way the wine opens out into juicy, citrusy lushness is pure pleasure. Ideal with casseroled chicken made with riesling. Extremely delicate, low alcohol wine, inspired by the elegant Spatlese styles of Germany. Showing varietal characters of lemon meringue pie, mandarin and apple with a stony, taut, mineral finish. Harmless crystals may form in the bottle. CRITICAL COMMENT "Very Mosel-like Riesling with rapier purity. Lime, mineral, white rose and a suggestion of honey from very ripe and concentrated grapes. Another dazzling wine under this top label." – Bob Campbell MW, 2013 Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Serves 6 (as a starter) Ingredients 12 slim slices melon • 6 slices Parma ham • 120g feta cheese • 24 walnut halves • A few salad leaves • for garnish Dressing ¼ cup olive oil • 1 lemon, juice only • 2 tbsp pomegran- • ate molasses (or balsamic vinegar) Salt and pepper • Method Whisk the ingredi- 1. ents for the dressing and set aside. Halve each slice of 2. melon. Cut feta cheese into 3. similar sized slices. Grill the Parma ham 4. and remove when crisp. Layer the melon 5. with the feta cheese, repeat once again. Top with grilled 6. Parma ham. Garnish with 7. walnut halves, salad leaves and drizzle with dressing. Melon with feta and Parma ham As melons are 90% water, a melon that seems heavy for its size is likely to be the juiciest fruit By Gaby Holland