melons are a cross between a cucumber and a cantaloupe. They have white
flesh and a rind that is smoother than the rind of cantaloupes. Melons
of this kind are raised in the western part of the United States, but as
they stand shipment very well, they can usually be obtained in the
market in other regions. They are much enjoyed by those who are fond of
this class of fruit. Their particular advantage is that they come later
in the season than cantaloupes and muskmelons, and thus can be obtained
for the table long after these other fruits are out of season. Casaba
melons may be served in the same ways as cantaloupes.

113. WATERMELONS.--A very well-known type of melon is the watermelon. It
is grown principally in warm climates of the Southern States, as the
season in the North is not sufficiently long to allow it to develop.
This is a large fruit, having a smooth green skin that is often mottled
or striped, and a pinkish pulp containing many seeds and having a sweet,
watery juice. The large amount of water contained in this fruit makes
its food value very low, it being lower in this respect than muskmelons
and cantaloupes. The volatile oil it contains, which is responsible for
its flavor, proves irritating to some persons who eat it.

114. Watermelon is delicious when it is served ice cold. Therefore,
before it is served, it should be kept on ice for a sufficient time to
allow it to become thoroughly cold. Then it may be cut in any desirable
way. If it is cut in slices, the slices should be trimmed so that only
the pink pulp that is edible is served, the green rind being discarded.
As an appetizer, watermelon is delicious when cut into pieces and served
in a cocktail glass with fresh mint chopped fine and sprinkled over the
top. Small pieces of watermelon cut with a French vegetable cutter make
a very attractive garnish for fruit salads and other fruit mixtures.