Shakespeare has it that among the many wiles Cleopatra cast in her seduction of Marc Anthony were “melons lush in flavor, firm and sweet, newly-plucked from the narrows of the Nile.” Cleo’s melons changed the course of history, but melons had enraptured mankind far before the last Ptolemy wrought havoc among the Romans. Melons, along with other indispensable things such as coffee, algebra, tulips and zero, came to us through the Middle East, whose cultures, at peace or at war, have always served as a disseminating platform for goods and ideas between East and West. Here in the South, two melons – watermelon and cantaloupe – are queens; both have ripened on the banks of the Nile for over five thousand years, and they thrive on the banks of the Mississippi as well.
Buy a watermelon that is proportionate; do not get one that is narrow at one end, because the smaller end will be unripe; the stem and flower scab should both be in the very center of their respective ends of the fruit. Another good sign of a ripe watermelon is a yellow bottom, sure evidence that it has ripened on the ground. When it comes to thumping a watermelon, don’t thump it: knock on it; take your knuckles and rap on it like you would a door. Listen for a hollow sound, not a tight sound. It should also be quite firm and heavy for its size. Cantaloupes, like all smaller melons, should be on the soft side of firm and aromatic. The blossom end of a ripe cantaloupe should give slightly and the fruit itself should be yellowish between the mesh and — since they are a type of muskmelon — have a fairly strong odor. Watermelon should be served chilled, but cantaloupe (along with all muskmelons such as honeydew, Santa Claus, casaba and the rest) should be served at room temperature. Both types benefit from a salty accent, but instead of salting, try this:
Melon with Bacon
Fry or broil lean bacon until crisp. Season with freshly-ground black pepper, crumble and sprinkle over sliced or cubed melon.