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Farmers market report: Melons are a slice of summer

Cantaloupe from Weiser Family farms at the Santa Monica farmers market.
Cantaloupe from Weiser Family farms at the Santa Monica farmers market.
(Noelle Carter / Los Angeles Times )
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What’s in season: One of the quintessential fruits of summer, melons will be around for the next few months, through mid- to late autumn; the season typically runs from July until October. Melons can be divided into three main families: smooth-skinned melons, including honeydew; melons with netted rinds, such as cantaloupe; and waxy-skinned watermelons. Look for a number of unique and heirloom melons, such as the smooth-skinned Snow Leopard melon, which has a white rind with green stripes and white to pale peach flesh; and French Charentais, a greyish-green melon that is sweet and fragrant. As always, it’s a good idea to consult with the farmers for suggestions and specific flavor characteristics.

What to cook: At its ripest, a great melon is best enjoyed fresh, cut into wedges or served as part of a simple fruit salad. Blend the melon and add to aguas frescas, cocktails and other beverages, or use the purée as a base for a sweet cold soup or spicy gazpacho. Melons also work well on the grill, thick slices seared for a minute or two on each side to caramelize the outer sugars, then served with a scoop of ice cream or flavored whipped cream as a simple dessert.

What’s on the horizon: Asian pears are just beginning to make an appearance. O’Henry peaches are here for the next week or two.

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Click on the photo gallery for some of our favorite melon recipes.

WATERMELON CURRY

Total time: 20 minutes | Serves 2 to 4

Note: Is it an appetizer, a salad, a side dish, a curry or dessert? From “The Great Curries of India” by Camellia Panjabi.

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1/4 of a large watermelon

1/8 teaspoon paprika

1 1/2 teaspoons ground red pepper

1/8 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon garlic purée

1/2 teaspoon salt

2 teaspoons oil

1/4 teaspoon cumin seeds

1 tablespoon lime juice

1/2 tablespoon sugar

1. Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes. (You’ll need about 10 cups.)

2. Purée 1 cup of flesh to make juice. Add the paprika, ground red pepper, turmeric, coriander, garlic and salt to taste.

3. Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds. Immediately add the juice. Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes.

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4. Add the lime juice and sugar to taste. Cook 1 minute. Add the watermelon pieces and cook over low heat 3 to 4 minutes, tossing to coat until heated through.

Each of 4 servings: 155 calories; 299 mg. sodium; 0 cholesterol; 4 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 3 grams protein; 2 grams fiber.

Love cooking as much as I do? Follow me @noellecarter

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