Rockmelons, also known as cantaloupes, are not sold by variety. They have beige-coloured skin with distinct netting, a sweet aroma and orange flesh.
Pick rockmelons with a sweet, but not overpowering, smell. Don’t buy bruised or damaged rockmelons. Make sure pre-cut rockmelons are refrigerated.
Store at room temperature. Once cut or peeled, wrap in plastic and refrigerate within two hours; store in the crisper for three days.
Rockmelon is best eaten raw; peel before eating. Cut in half, remove seeds and use as required.
4 quick ways with rockmelon
Toss a quick salad with slices of rockmelon, prosciutto or ham, salad leaves and crumbled feta cheese. Dress with olive oil, balsamic vinegar, lemon juice and a sprinkling of brown sugar.
Rockmelon salsa makes a delicious side. Combine diced melon, sliced red onion and cucumber, cherry tomatoes, chopped coriander and chilli (if desired). Toss with olive oil, freshly ground black pepper and lime juice. Serve with grilled chicken or fish.
Whip up some rockmelon sorbet: Bring to the boil 3/4 cup water and 2/3 cup brown sugar; stir until sugar dissolves. Cool. Blend half a chopped rockmelon. Transfer to a bowl and add cooled syrup. Mix well. Freeze for 3–4 hours or until icy. Remove from freezer and blend with 1 whisked egg white until soft. Freeze for 4–6 hours or until firm.
For a refreshing drink, process rockmelon, strawberries, ice cubes and honey until smooth. Pour into glass, add a mint leaf and serve.
Did you know? Cut rockmelon, if chilled, retains almost all of its nutrients for at least six days.