Trying Every Type Of Melon | The Big Guide | Epicurious

Chef Adrienne Cheatham breaks down everything there is to know about getting the most out of melons. From knowing how to tell when each is ripe to demonstrating a few crowd-pleasing ways to serve them up, chef Adrienne will get you up-to-speed on every aspect of working with melons in the kitchen.

Follow Chef Adrienne on Instagram at @chefadriennecheatham

Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Host and Expert: Adrienne Cheatham

Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner

Culinary Producer: Kat Boytsova
Line Producer: Jen McGinity
Associate Producer: Michael Cascio, Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Jake Robbins
Audio: Kurt Pierce
Production Assistant: Nikki Ligos

Hair & Make Up: Nina Blue
Culinary Assistant: Jessica Do, Leslie Raney
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao

Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward

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0:00 Introduction
0:20 A Brief Note On The Family
0:57 Chapter 1 - Cucumis
1:03 Cantaloupe
2:51 Tuscan Cantaloupe
4:04 Honeydew
5:49 Canary Melon
7:18 Galia Melon
8:54 Ivory Gaya Melon
10:09 Zerbinati Sun Sweet
12:20 Hami Melon
13:47 Crenshaw Melon
15:28 Korean Melon
16:41 Christmas Melon
17:48 Chapter 2 - Citrullus
17:50 Watermelon
19:47 Yellow Watermelon
21:28 Wrap Up


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[doubles]

I bought a seed mix that included “banana melon.” I planted some and I have two banana melons developing on the vine. I watched this in hopes of finding out what’s in store for me, but alas, banana melon wasn’t included so I’m still clueless what I will be getting with these melons.

[doradodo]

OMG! I used to love cantaloupe. My dad used to buy them in the summer and would throw the flesh in a blender with ice and sugar or just scoop it out with a spoon. It was a family activity eating cantaloupe together. I haven’t had it since he passed away. May he rest in peace ❤

[KamekazeKuban]

I love seeing these videos with her in it!!
I like her puns, jokes and the way she conveys the information. She seems like a genuine person! Always a must watch! Can’t wait to see her in more videos like this!!

[lunacy]

I’ve been waiting for one of these type of videos to come out again😭 they’re always so interesting

[CamiBolivar]

It’s impossible not to love her, and not get as excited as she does about every discovery of flavor with each bite. Definitely going to try and get hold of a couple of these to try out some of the recipes. So informative! Thanks!

[staticvoidmain]

Filipino cantaloupes, locally just known as "melon" are sweet and very orange like the zerbinati. It tastes almost the same as a very ripe and sweet honeydew, which is why it is common to find them in juice form. I was hoping you'd show that here with a maybe a different name, but it seems like I've yet to find that variety here in the US.

[errhka]

I never noticed the difference between the regular and italian cantaloupe! Good to know. I tried a Hami Melon once cus it was on sale and they were great - my family loved how subtle and crunchy it was. Would definitely buy it again if I saw it

[douglasmijangos]

I love this girl .. she’s so into everything she does ❤️

[JYMBO]

Here in the UK Cantaloupes are not that common, Yellow Honeydew is the most common one you will see & you're also more likely to find a Watermelon before you find a cantaloupe

[brandonkign]

When you eventually got to the Korean melon, I was hoping you are the seeds. The seeds/fiber packs the most sugars and are actually the best part.

[ayaaahmed]

I love her so much! I don’t even care about melons but I love watching her :) my teachers should watch and take notes.

[mohammadnaqvi]

So I noticed the origin of a few were Persia. In the North east of Iran we have a melon called "Kharbozeh Mashhadi" or Mashhadi Melon. Its super super good! Can't wait for the season to start again to get some!

[haveyoutakenyourmeds]

The Christmas melon is known as piel de sapo in the UK. You can usually get them in bigger supermarkets, they tend to be on the pricier side, probably because they arent as popular as a honeydew (the name we give canary melon) or watermelon. Lidl had them for 95p this week!

[moiraness]

Adrienne is my absolute favourite to watch and learn from! We love this series. Please keep making more!

[Torakosama]

i love Adrienne Cheatham so much. her enthusiasm is what turned mw around on citrus fruits.

[hlclkhi]

You describe flavors better than anyone I’ve ever seen! Thank you for this

[fufufuaru]

how I wish i was crew in that shoot, I want to try them all 😭I really like how chef Adrienne describes them very specifically

[FujitheChef]

On videos like this, along with the country of origin, it would be cool to see what season the fruit/veggie should be planted.
Gardeners would much appreciate that :)

Keep making these videos! I love getting ideas of what to plant next in the garden.

[emiliogonzales]

These guides are always so full of great historical information, and recipe ideas! Please do one for chile peppers.

[brokenglassshimmerlikestar]

I got a French cantalope and some Spanish jamón in the fridge. Time to see if they go together!