Canary melons, like many melons, are harvested when ripe. However, they keep maturing a bit after harvesting, at which time they become softer and sweeter. Ripe canary melons will have bright yellow, taught, waxy rinds that are free of blemishes. Inside, the flesh is the whitish color of an asian pear, with a similar texture. At the very center, the flesh around the seed cavity is peachy pink around its hard, brown seeds. For a week or two after harvesting, the skin will take on a slightly wrinkled texture (often referred to as corrugation), which is a sign that they’re ripe and juicy!
Canary melons can be prepared in many different ways for countless foods and drinks. Enjoy raw chunks of tangy canary melon, either plain or zhuzhed up with honey, cheese, charcuterie or seasonings. They can be frozen into sorbets, granitas or fruit pops. Grill them to bring out natural sugars for your next warm fruit salad, cook canary melon into sweet confections or use their juice in flavorful beverages.