The Picasso Melon is a relatively new variety of melons. With its vibrant colors and unique patterns, this melon is as much a feast for the eyes as it is for the palate.
The Picasso Melon is best enjoyed during the summer months when it’s at its peak of ripeness. The taste of a Picasso Melon is sweet but not overly so, with a subtle creaminess that sets it apart from other melons.
This article will delve into the taste of the Picasso Melon, its nutritional benefits, and how to best enjoy it. So, let’s get started, shall we?
How Does Picasso Melon Taste?
The Picasso Melon has a just right sweetness, not too overpowering, but enough to satisfy your sweet tooth. It’s the kind of sweetness that lingers, making you want to take another bite.
But it’s not just about the sweetness. The Picasso Melon also has a creamy texture that’s quite unique. It’s smooth and buttery, adding richness to the overall taste. This creaminess makes each bite feel indulgent, a real sensory treat.
And then there are the subtle flavors that come through. Some people say they can taste a hint of honey, while others mention a slight floral note. These nuances add a layer of complexity to the Picasso Melon’s flavor, making it an interesting fruit to savor.
Varieties Of Picasso Melon
While the Picasso Melon is a unique variety, it shares some similarities with other types of melons. Here’s a quick comparison:
- Cantaloupe: Known for its sweet and slightly musky flavor, cantaloupes are less creamy compared to Picasso Melons.
- Honeydew: Honeydews offer a light sweetness and a slight crisper texture, unlike the rich creaminess of Picasso Melons.
- Watermelon: Watermelons are juicy and refreshing with a more watery texture, while Picasso Melons have a denser, creamier texture.
Comparing Picasso Melon With Other Fruits
Let’s see how Picasso Melon stacks up against other fruits in terms of taste:
- Peaches: Peaches have a sweet and slightly tart flavor, which is different from the consistent sweetness of Picasso Melons.
- Mangoes: Mangoes are tropical and sweet with a fibrous texture, while Picasso Melons are creamy and subtly sweet.
- Pineapples: Pineapples have a vibrant tartness that contrasts with the balanced sweetness of Picasso Melons.
Do Picasso Melons Taste Good?
The taste of a Picasso Melon is something that most people find enjoyable. It’s balanced sweetness and creamy texture make it a pleasant fruit to eat. The subtle flavors of honey and floral notes add an interesting twist, making each bite delightful.
However, like any fruit, the taste of a Picasso Melon can greatly depend on its freshness and ripeness. A perfectly ripe Picasso Melon is a treat, but it can be a bit bland if it’s underripe. On the other hand, an overripe Picasso Melon can be too soft and lose some of its delightful creaminess.
Eating a Picasso Melon raw is the best way to enjoy its unique flavors. Cooking or freezing it will cause it to lose some of its distinctive taste and texture.
So, if you enjoy sweet, creamy fruits with a hint of complexity, then a Picasso Melon could be a good choice for you.
What Does Picasso Melon Look Like?
The Picasso Melon is round, similar to a cantaloupe, but that’s where the similarities end. The skin of the Picasso Melon is a vibrant mix of colors, with orange, green, and yellow patches. This unique color pattern gives the Picasso Melon its name, reminiscent of the abstract works of the famous artist Picasso.
A melon that looks very similar is the Dino Melon.
When buying a Picasso Melon at the grocery store, look for one that feels heavy. This is usually a good indicator of its juiciness. The skin should be firm but give slightly to pressure, similar to how you’d check an avocado for ripeness.
Also, pay attention to the color of the melon. It might be overripe if the colors are dull or the melon has soft spots.
Do Picasso Melons Have Seeds?
Picasso Melons have seeds. Much like other melons, the seeds are located in the center of the fruit, surrounded by a slightly softer pulp. The seeds are small and flat, with a light tan color. They’re clustered in the middle, making it easy to scoop out with a spoon.
While the seeds of Picasso Melons are edible, they’re usually not eaten. They have a slightly bitter taste that contrasts with the sweet flesh of the melon. However, if you don’t mind the taste, you can eat them. Some people even dry and roast them, similar to pumpkin seeds.
So, when you cut into a Picasso Melon, don’t be surprised to find a cluster of seeds in the middle. Just scoop them out and enjoy the sweet, creamy flesh of the melon.
How To Make Picasso Melons Taste Good
Here are some tips to make your Picasso Melon eating experience even better:
- Choose the Right Melon: Start with a ripe Picasso Melon. It should feel heavy for its size and have a sweet, slightly musky aroma. The skin should be firm but yield slightly to pressure.
- Chill It: Picasso Melons taste best when they’re cold. After you’ve cut the melon, store the pieces in the fridge for a few hours before eating.
- Add a Sprinkle of Salt: A tiny pinch of salt can enhance the sweetness of the melon. Just a sprinkle will do if you don’t want to overpower the melon’s natural flavor.
- Pair with Fresh Mint: Fresh mint leaves can complement the sweet flavor of Picasso Melons. Just tear a few leaves and scatter them over your cut melon pieces.
- A squeeze of Lime: A squeeze of fresh lime juice can add a refreshing tanginess that balances the sweetness of the melon.
How To Use Picasso Melon
Here are some popular recipes and side dishes that you can try with this unique fruit.
Picasso Melon & Mint Salad
This is a simple yet refreshing salad you can whip up quickly. All you need is some chopped Picasso Melon, fresh mint leaves, a drizzle of extra virgin olive oil, and a sprinkle of Tajin for a bit of spice. Mix all these ingredients, and you have a vibrant salad that’s bursting with flavor. The sweetness of the melon pairs beautifully with the freshness of the mint, while the olive oil adds a smooth richness to the dish. The popular Mexican seasoning Tajin gives it a slight kick that balances out the sweetness.
Melon, Feta, and Basil Salad
This salad recipe is perfect for a light lunch or a side dish. You’ll need a cup each of chopped cantaloupe, honeydew, and Picasso Melon. Add some lemon juice, torn basil leaves, and crumbled feta cheese. Combining sweet melons, tangy lemon, aromatic basil, and salty feta creates a symphony of flavors that will impress.
Picasso Melon FAQs
How do you pick a good Picasso melon?
When choosing a Picasso melon, look for ones with a uniform shape and feel heavy for their size. The skin should be firm but yield slightly to pressure. The color of the skin can also give you a clue about its ripeness. When ripe, the splotches of color on the outside lighten up.
How was the Picasso melon made?
The Picasso melon is a variety exclusive to Five Crowns and is of Japanese origin. It was developed through selective breeding to achieve its unique flavor and appearance. It’s a relatively new variety, having debuted in June of 2021.