Fruit
Red-fleshed melon
赤肉メロン あかにくめろん
Also known asmeron, orenjimeron
At its best in May, Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Eaten fresh
Judge the moment it ripens; sweeter than the green type.
With prosciutto
Salt against sweetness, and a fine contrast of colour.
Sorbet
The flesh frozen, giving a vivid orange.
Juice
Blended; the colour comes out deep.
How to choose
Clearly raised netting and a fruit that feels heavy for its size. It is ready when the base gives a little under the thumb.
Storage
Ripen at room temperature. Once it smells fragrant, chill two or three hours before eating. Too cold and the sweetness is lost.
Main areas
Good to know
A melon with orange flesh, coloured by the carotene it carries. It smells stronger than the green-fleshed type and tastes sweeter. Hokkaido fruit peaks in July and August, later than the green type.
