Varieties

Athena:   A melon variety that closely resembles a cantaloupe but is more oval in shape with striped indentations.  Athenas have distinctly sweeter flesh and are firmer wich makes them a heartier melon for shipping.   Once cut from the vine, they do not continue to ripen which gives them a longer shelf-life.

Care & Handling

Selection

Since cantaloupes have no starch reserves to convert to sugar, they will not ripen further once they have left the vine. They're picked when they are ripe but still firm, to protect them during shipping.

Unless the melon is cut, the only clue to ripeness is the condition of the rind. Cantaloupes should be slightly golden--not a dull green--under the rind's meshlike "netting," which should cover the whole rind; reject those with slick spots. The stem end should have a slight indentation (called a "full slip") if the melon was picked at the proper stage. The blossom end will be slightly soft if the melon is ready to eat and, unless the fruit is chilled, a flowery fragrance will be apparent. Cantaloupes may be football shaped or spherical, and while it's natural for the melon to be slightly bleached on one side from lying on the ground as it grew, it should not be flattened or lopsided.

Storage

Athena melons in the grocery store should already be ripe.  If an Athena is not ripe, place it in a paper bag and let it sit out for a few days.  Once fruit is cut, place the cut fruit in tightly sealed plastic bag and refrigerate.

Preparation

Simply cut the melon open and remove the seeds and strings. It can be served in many attractive ways: cut into halves, quarters, wedges, or cubes; or the flesh can be scooped out with a melon baller.

For melon rings, cut a cantaloupe into thick crosswise slices, scrape out the seeds, and remove the rind, if desired.