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I checked the stems on all my ambosia melons on Monday, and none popped off, then worked the rest of the week. Today they're ALL ripe or over ripe, so I took them all. Quite a few went straight into the compost. Now what am I to do with 3 doz melons at once!? The fridge is full, so they're in coolers with a bit of ice and DH and I are eating 2 right now! If they're still OK on Tues, everyone at work is in for a treat!
Anyhow,...though they are still flowering, the vines look diseased (?, I'll post a pic later), so I want to start some more from the seeds I'm collecting now.
Will it work?
If you ferment them like tomato seeds, you will get cleaner seeds and better germination. Ambrosia is a hybrid isn't it? Melons won't be exactly like the parents, but should still taste good.
To preserve your harvest, peel and cut the melon into cubes and store in a baggie. It will keep longer this way and takes up less room in the fridge.
Some years ago I was gifted with a pile of dead ripe cantaloupes. I made cantaloupe butter and it put apple butter to shame. Ambrosia, indeed! People that I gave jars to as gifts begged for more. Unfortunately, I didn't use an officially approved recipe since I was a newbie and didn't realize how important that was, but I would think there has to be an approved and tested recipe out there somewhere. A glut of melons is hardly unusual.
Frozen melon cubes get a little rubbery but are another way to store them. If you ever make smoothies they worked beautifully for that.
burgawjan - I freeze our excess melons. Just remove the rind, cut into lumps, and freeze in freezer bags. As Nicole said, they will have a "rubbery" texture when defrosted, but the sweetness will still be there.