It’s the peak of melon season so for the next month we’ll be spoiled with some of the most unbelievably sweet, refreshing, and locally grown heirloom melons and common favorites. I find myself most excited for this time of year knowing the intense flavor and aromas of the specialty melons come from local farmers.

Melons are the perfect antidote for high temperatures as they help keep body temperatures lower than foods that take longer to digest. Melons are composed almost entirely of water so they have a low glycemic index, and are filling and refreshing without being heavy on calories. They’re also full of electrolytes, minerals, and vitamins.

We encourage our customers to support the local farmers who grow pieces of the past as the revival of heirloom products, especially melons, has been a gift. Following are some of the heirloom melons we carry. Of course, there are more in the store.

The Crane melon was developed in Santa Rosa, California in the early 1900s by Oliver Crane. It’s a hybrid of several melons, including a Japanese melon, a Persian melon, and an Ambrosia melon. Sweet and juicy Crane melons are round like soccer balls and have an aromatic, light orange flesh.

The Haogen melon is a Hungarian heirloom that’s characterized by its ribbed, dark green, and orange-brown skin. It has a spicy-sweet green flesh that’s smooth, cool, and juicy.

The Kharbouza melon originated in the Middle East. They can grow to be nine to ten pounds. They’re sweet, but not too sweet, and are described as refreshingly crisp; they’re not soft-fleshed, but are still packed with water. I imagine Kharbouzas were carried through the desert hundreds of years ago as a water source.

Melon-Mint Salad

Great as a side or an after-dinner snack. Ask children to help scoop out seeds or dice melon.

• 1 melon of your choice
• ½ c. mint leaves, slivered
• 1 ½ TBL Balsamic (e.g. Sigona’s Vanilla Bean Balsamic)

Halve melon, remove seeds. Dice melon into bite-size pieces and place in four bowls. Sprinkle each dish with mint. Stir to mix. Drizzle 1-2 tsp. balsamic on top.