Fruit

Green-fleshed melon

青肉メロン　あおにくめろん

Also known asmeron, aarusumeron, masukumeron

At its best in May, Jun, Jul

Green-fleshed melon (melon), Japanese fruit — Green-fleshed melon (meron) is at its best in May, Jun, Jul.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Green-fleshed melon: Eaten fresh — Eaten fresh

Judge when it is ripe.

Green-fleshed melon: Served with prosciutto — Served with prosciutto

Salt and sweetness together.

Green-fleshed melon: Sorbet — Sorbet

The flesh frozen.

Green-fleshed melon: Juice — Juice

Blended.

How to choose

A fine, evenly raised netting. Press the base; slight give means it is ready.

Storage

Ripen at room temperature. When the base softens and the aroma strengthens, chill two or three hours before eating.

Main areas

Shizuoka
Ibaraki
Kumamoto
Aichi

Good to know

A melon with pale green flesh. The Earl's type is the best known, and greenhouse fruit from Shizuoka ships almost all year. It is prized for its scent and its refined sweetness. The netting is scar tissue from the skin splitting as the fruit swells; the finer and more even it is, the better the melon.

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