An Ogen Melon refers to a type of melon (or cantaloupe) that has a netted skin or rind that can be dark green to pale yellow, light green suture stripes and a characteristic pale flesh. Belonging to the Cucurbit family, it is produced on a fruiting vine with a distinct aroma and sweet taste. The ogen is very a specific hybrid resulting from a cross between a traditional rockmelon and a muskmelon. Typically around 1kg, the fruit are highly desirable and popular throughout Asia, South America, Mediterranean countries and Europe.
This melon is so called after a kibbutz in Israel - the Ha Ogen, where it was cultivated for the first time.
How to prepare
Cut the melon in half, then into slices or wedges and trim out the seed cavity. Serve as is, or cut off the skin, slice and cube.
Use a special melon baller to scoop out the flesh, serve and enjoy.
Buyer's and storage guide
An ogen melon is ripe when there is a sweet aroma to the skin, and the bottom end of the fruit yields slightly. Occasionally there will be a discoloured patch on one side of the fruit, this is acceptable as it is where the fruit has rested on the ground.
It is best not to store any whole melon products in the refrigerator as this can affect the ongoing ripening process and taste. Keep out on the bench and use within a week. Any unused cut portions should be wrapped in cling film or stored in air tight containers, which can then be kept in the refrigerator for up to one week. It is not advisable to freeze.
