Santa Claus melon

The Santa Claus melon, sometimes known as Christmas melon or Piel de Sapo, is a variety of melon that grows to approximately 1 foot in length and is oblong in shape. It has a thick outer green-striped rind with a pale green inner pulp that provides a mild melon flavor, that can be as sweet as honeydew melons, if not more so.

A Santa Claus melon is usually consumed for breakfast, lunch, dessert, or as a snack. The melon should be slightly soft, especially on the ends, and should be washed, split in half length-wise, and its seeds spooned out. It is similar to a cantaloupe on the inside.

Growing season

Grown in California and Arizona, Santa Claus melon season is harvested from June through October. During the winter months, Santa Claus melons are imported from South America.

Description

This variety is similar to the canary melon except the rind of the Santa Claus variety is a mottled green and yellow.

The attractive green and gold-to-bright yellow striped Santa Claus melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavored pale greenish flesh very similar to that of a honeydew but much sweeter. The color of the characteristic stripes on its hard shell is a sign of this melon's ripeness. The brighter the yellow, the riper and sweeter it is. The ripest Santa Claus melon will have soft blossom ends that yield to gentle pressure and a vibrant yellow hue. Because of its thick skin, this melon doesn't release a telltale aroma when ripe.

This melon was named in recognition of its long keeping qualities...until Christmas. Even though it is a very good keeper, this holiday melon was actually named because its peak season is in December. Maturing about one hundred-ten days after planting, this melon can grow to twelve inches in length and be six inches in diameter.

Nutritional Value

Low in calories, sodium and fat-free, melons contain no cholesterol. A source of vitamin C, nutritious melons offer a source of dietary fiber.

Uses

The flesh of uncut melons is juicier and softer if kept at room temperature one or two days before serving. Once ripened or cut, it should be refrigerated in plastic. An excellent keeper, this hardy melon can be kept up to six weeks longer than other varieties.