Dry Farmed Melons

There’s nothing a melon likes more than intense sun, hot temperatures, and not a drop of rain in sight. Where other plants shrivel and wilt, melons swell and concentrate their flavor and sweetness. That makes Oregon a great place to grow dry farmed melons: while we’re known for our wet winters, it’s our hot, dry summers that can ripen exquisitely flavored melons.

Dry farming relies on soil moisture and smart timing – not irrigation – to grow extra sweet melons with dense flesh and unbeatable flavor. Dry farming uses significantly less water and relies on organic soil amendments to help plants make the most of the groundwater. Not only does this conserve resources, but it also concentrates the flavor in the fruit.

A few special varieties are especially suited to dry farming. They don’t necessarily look much like cantaloupe or honeydew melons, but they taste and smell delicious.

Charentais

Charentais is a French heirloom variety of muskmelon. It has green stripes and deep orange and silky flesh that’s rich in flavor with a pleasant muskiness, as well as being super aromatic. Charentais are on the smaller side, so are perfect for two! Charentais don’t keep very long once ripe, so be sure to eat it right away!

Enjoy Charentais melons in granita, as part of your favorite Sangria recipe, paired with chèvre or feta, and herbs like basil and mint.

Piel de Sapo

With its yellow-green mottled skin, you could be forgiven for thinking that Piel de Sapo is a small watermelon, but its white flesh tastes like a blend of honeydew and pear. Its name means “toad skin,” but your kiss might just reveal a prince. It is also called a Christmas Melon or Santa Claus Melon due to its long storage life–you could harvest in the fall and it would keep until Christmas! Dry farmed Piel de Sapo is ripe when its skin becomes more yellow than green, and it feels heavy for its size. You may see a darker green variety of this melon at LifeSource–these are grown with traditional organic farming methods.

Try Piel de Sapo in a summery salad with cucumber, mint, a sprinkle of sea salt, and olive oil. Like most muskmelons, it pairs well with salty cured meats like ham or capocollo, fresh goat cheese and creamy brie.

Sugar Cube

Sugar cube is a small hybrid variety of cantaloupe with intensely sweet flavor, deep orange flesh, and a delicious scent. Sugar cube melons are small, usually weighing between 2 and 4 pounds–just enough for one hungry person or to share with a friend! Buy two if you want left overs because these are amazing!

We love sugar cube melons cut fresh in fruit salads, grilled with a little salt, lime, and chili powder, or paired with salty prosciutto, crumbly feta, and tangy blue cheese on a charcuterie board.

Enjoy delicious dry farmed melons chilled and sliced, or blend them up with our Melon Margarita recipe!

Learn more about local dry farmed produce by reading all about locally grown Delicious Delicata–look for it this fall!