Farmers market report: Melons are a slice of summer

What’s in season: One of the quintessential fruits of summer, melons will be around for the next few months, through mid- to late autumn; the season typically runs from July until October. Melons can be divided into three main families: smooth-skinned melons, including honeydew; melons with netted rinds, such as cantaloupe; and waxy-skinned watermelons. Look for a number of unique and heirloom melons, such as the smooth-skinned Snow Leopard melon, which has a white rind with green stripes and white to pale peach flesh; and French Charentais, a greyish-green melon that is sweet and fragrant. As always, it’s a good idea to consult with the farmers for suggestions and specific flavor characteristics.

What to cook: At its ripest, a great melon is best enjoyed fresh, cut into wedges or served as part of a simple fruit salad. Blend the melon and add to aguas frescas, cocktails and other beverages, or use the purée as a base for a sweet cold soup or spicy gazpacho. Melons also work well on the grill, thick slices seared for a minute or two on each side to caramelize the outer sugars, then served with a scoop of ice cream or flavored whipped cream as a simple dessert.

What’s on the horizon: Asian pears are just beginning to make an appearance. O’Henry peaches are here for the next week or two.

Click on the photo gallery for some of our favorite melon recipes.

1/10

Recipe: Watermelon curry

  (Bob Chamberlin / Los Angeles Times)

2/10

Recipe: Curried cantaloupe slaw

  (Ricardo DeAratanha / Los Angeles Times)

3/10

Recipe: Tierra Sur’s heirloom melon gazpacho

  (Ricardo DeAratanha / Los Angeles Times)

4/10

Recipe: Watermelon preserve

  (Bob Chamberlin / Los Angeles Times)

5/10

Recipe: Watermelon unleaded

  (Ricardo DeAratanha / Los Angeles Times)

6/10

Recipe: Grilled watermelon with mint, lime, honey and yogurt

  (Kirk McKoy / Los Angeles Times)

7/10

Recipe: Smoked chicken and cantaloupe salad

  (Gary Friedman / Los Angeles Times)

8/10

Recipe: Iced honeydew and Gewurztraminer soup

  (Gary Friedman / Los Angeles Times)

9/10

Recipe: Watermelon salad with feta, mint and cumin-lime dressing

  (Gary Friedman / Los Angeles Times)

10/10

Recipe: Melon salad with shrimp and wild arugula

  (Francine Orr / Los Angeles Times)

WATERMELON CURRY

Total time: 20 minutes | Serves 2 to 4

Note: Is it an appetizer, a salad, a side dish, a curry or dessert? From “The Great Curries of India” by Camellia Panjabi.

1/4 of a large watermelon

1/8 teaspoon paprika

1 1/2 teaspoons ground red pepper

1/8 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon garlic purée

1/2 teaspoon salt

2 teaspoons oil

1/4 teaspoon cumin seeds

1 tablespoon lime juice

1/2 tablespoon sugar

1. Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes. (You’ll need about 10 cups.)

2. Purée 1 cup of flesh to make juice. Add the paprika, ground red pepper, turmeric, coriander, garlic and salt to taste.

3. Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds. Immediately add the juice. Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes.

4. Add the lime juice and sugar to taste. Cook 1 minute. Add the watermelon pieces and cook over low heat 3 to 4 minutes, tossing to coat until heated through.

Each of 4 servings: 155 calories; 299 mg. sodium; 0 cholesterol; 4 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 3 grams protein; 2 grams fiber.

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