Crop Of The Week: Camouflage Melon

• The majority of melon production in Yuma County is in the spring. Desert melons are dominated primarily by cantaloupe, watermelon and honeydew. Camouflage melon production is considered within the miscellaneous or “mixed melon” category.

• The green and gold-to-bright yellow striped camouflage melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavored pale greenish flesh very similar to that of honeydew but not as sweet. The brighter the yellow of the outside, the riper and sweeter it is.

• A ripe camouflage melon should have some give when pressure is applied to the blossom end. It should also be relatively heavy for its size and have a pleasant aroma.

• Slice vertically through the melon and scoop out the seeds and pulp. Camouflage melon is usually served by itself, not in a fruit compote or other mixed melon dishes. Some fans suggest pairing chunks of the melon with fresh raspberries.

• Camouflage melon is great for breakfast, lunch, dessert or as a snack. Some simple instructions for preparing and enjoying a camouflage melon: It should be slightly soft, especially on the ends. Wash the melon, split it in half lengthwise and spoon out the seeds. The flesh can be scooped out with a melon baller, sliced into smaller wedges or cut into manageable chunks.

• Like all melons, the camouflage melon is low in calories, sodium and fat-free. They contain no cholesterol and are a source of vitamin C and dietary fiber.

• Research studies reveal that the word "melon" was first written in print around 1395. John Ayto's Dictionary of Word Origins supports that "melon" is most likely a derivative of Melos, the Greek Cyclades Islands.

• Also known as December or Christmas melon, camouflage melon is considered in some cultures as a special treat for Christmas.

Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.