Good morning from the Valencian countryside!
Today, I'm writing to you with hands smelling of summer and a jacket that’s been forgotten for weeks. Our bodies are calling for it: the juicy, sweet fruits with a siesta soul are starting to arrive.
Today, I want to tell you about one that’s getting ready to be a hit in the coming months: Salvador's "Toad Skin" melon.
Do you like to eat melon? At home, the first melon marks the official start of summer.
But, come on, if you're like me, you know that buying melon at the supermarket is a real lottery... You never really know what you're going to get when you try it.
This one, grown by my colleague Salvador, what can I tell you... It has the true taste of melon.
It's pure summer fruit. If you ever doubted that nature has a sense of humor, try slicing into a toad skin melon and see how your kitchen fills with the scent of vacation.
It's more than 85% water, just enough to hydrate you when you feel your thoughts melting like forgotten ice cream in the sun.
Look at Salvador here in his field with the toad skin melons in full sun:
The toad skin melon arrives with a strong presence: its dark green, rough rind, with speckles that would make a amphibian blush.
In fact, that's why it's called "toad skin." Apparently, some wise farmer from the past (probably with a good sense of humor) compared its rough skin to that of a toad, and the name stuck. But don't be fooled: inside, it's a different story.
Its flesh is white, sweet, and incredibly fresh. They say around here that the uglier it is on the outside, the sweeter it is on the inside. Like old friends, you know.
Melon is a plant that grows close to the ground, like pumpkins or cucumbers. Its cycle begins in spring, and in about 70 to 100 days, it's ready for harvest.
Melons ripen little by little, and when the skin begins to change from intense green to a more yellowish tone – and the plant starts to separate from the fruit on its own – it's a sign that this melon is ready to be loved.
It’s important to note that if they didn't receive direct sun, good soil, and the constant care of farmers, these melons wouldn't be what they are.
Behind every piece of melon that refreshes your afternoon are months of monitoring, pruning, irrigation, and preventing pests from falling in love with the plant before you do... In short, it's not just a click at the supermarket and done.
So now you know, if you're looking to cool off in these scorching days, look beyond horchata – which also has its place, mind you – and fill your fruit bowl with real summer goodness.
We're still here, with dirt on our boots and hands full of good fruit. The best part is that you can already order the first toad skin melons of the season...
And you know that when we say "freshly harvested," we mean picking them in the morning and having them at your home in less than 24 hours.
Just like the blueberries and cherries we continue to harvest.
Until next time, and don't melt too much this week! ☀️
A very cool hug from the countryside,
