Act fast as the brieflocal season is half over

Melons have been available most of the summer, trucked up from warm, dry places such as Texas and California. Locally grown melons just recently hit the stands, bringing an impressive choice of flavors and colors from the few farmers willing to accept the challenge of growing them in our iffy climate. They're harvested when ripe because they don't have to travel far, and you can taste the difference.

But, the window to enjoy local melons is about 4 to 6 weeks, and we're at the mid-point.

Half the intrigue of melons is buying one we've not seen before and discovering a new flavor. The other half is hearing their names (e.g. Ambrosia, Sorbet Swirl, Charentais, Tiger Baby, New Orchid, Honey Pearl). Gone are the days of a choice between enormous red watermelons that will feed a whole soccer team (with some leftover) or a cantaloupe that might or might not be ripe. Melons come in smaller sizes now, perfect for experimenting, mixing and fitting into the refrigerator.

Because melons are sweet and juicy, we think of them as a dessert-like treat. In reality, they're more healthful than you might think. If you need reasons to indulge, here they are:

Watermelon

In spite of being more than 90 percent water, watermelons pack a lot of vitamins C and A, including the carotenoid antioxidants beta-carotene and lycopene (famous in tomatoes). These powerful antioxidants are attributed to fighting heart disease and various cancers. They may alleviate symptoms of asthma and arthritis, as well. The antioxidants tend to increase in melons stored and consumed at room temperature (just under 70 degrees), rather than chilled. At only 48 calories per cup, what's not to love?

Cantaloupe

Cantaloupe has even more beta-carotene, which converts to vitamin A to help vision, and vitamin C, critical for immune function. In fact, one cup - just 56 calories worth - contains more than 100 percent of the recommended daily amount of vitamins A and C. It's also a good source of potassium, vitamin B6, fiber and folate.

True cantaloupe originated in Italy and is a bit different from what we call cantaloupe, which actually is a muskmelon. An unripe cantaloupe can be left at room temperature until it ripens (seems heavy, the skin is creamy, not green, the stem end is smooth and slightly indented and the other end is slightly soft, with a fruity fragrance). Once the melon is completely ripe, it must be refrigerated to prevent Salmonella contamination. All cut cantaloupe should be refrigerated.

Honeydew

This is the other muskmelon common in the U.S. and the trickiest to grow in our area. Muskmelons are so-named because of their musky scent.

Honeydews have about 64 calories in one cup of melon balls, and are high in vitamin C, B6, folate and potassium. They usually have a smooth, whitish skin and greenish flesh. However, it does not have a scent when ripe. That's indicated when the skin is slightly sticky and "freckles" appear.

All melons should be washed thoroughly before cutting.

Fresh Sheet alerts readers to the seasonal foods that make the mid-Willamette Valley such a rich culinary area. Through tips from farmers, ranchers, fishers, cheese-makers and other food producers, as well as chefs and restaurateurs, Chris Peterson tracks what's flowing from soil and sea to local plates. Readers can contact her at localfood@peak.org.