Don’t let the name fool you: the canary, or “winter,” melon is in peak season at your local Brookshire’s right now.
Distinguishable by it’s bright yellow color, oval shape and corrugated rind, the canary melon is in season from spring until fall, peaking in mid-summer.
Its flesh is firm and juicy and a pale color, similar to a pear. The innermost part will be a blush color with seeds. Weighing 4 to 5 pounds each, they are ripe and ready to eat when there is no more green left on the bright yellow exterior.
Canary melons are high in vitamins A and C, and they have an abundance of fiber. They are also very low in calories: just 25 per half-cup. To store, keep uncut melons at room temperature until fully ripe. Then, refrigerate for up to five days. Refrigerate the cut melon in a covered container for up to three days.
Eat a canary melon as you would a cantaloupe, by slicing it into wedges, removing the inner seeds and pith, and scooping out the pale flesh to slice or cube. Do not eat the bright yellow rinds.