If necessary, add more syrup until melon is covered and place a small piece of water-resistant paper on top to keep them submerged. Pour 1/2 cup of syrup into the freezer container and add melon. If necessary, add more syrup until melon is covered and place a small piece of water-resistant paper on top to keep them submerged. Combine sugar and water in a saucepan and bring to a boil until the sugar is dissolved. Combine sugar and water in a saucepan and bring to a boil until the sugar is dissolved. Use a light syrup (9 cups of water or fruit juice to 2 1/4 cups sugar). The Canary melon is a brightly colored melon that is slightly larger than your average cantaloupe or honeydew melon. The GI of a Persian melon was found to be much lower, in the range of 44☒2 (3). Flesh is thin and pale green to with with an orange cavity lining.2.60 to 31. Syrup PackThe syrup pack method is useful if you plan to serve the watermelon in desserts or fruit cocktail, because it preserves the melon's flavor and texture the best. In the end, we would like to mention an older Iranian study from 1998, including Persian melons. 105 Days Rind is yellow with longitudinal corrugations and very tough. The flesh has the color and texture of a pear but is. The exterior is bright yellow to orange in color while the inside flesh leans towards white.
They even taste similar, albeit a bit more tangy in flavor but still sweet. Sweetened Dry PackAdd 1 pound of sugar to each 5 pounds of fruit mix well. The Inodorus melon, referred to by normal people as canary melons, are visually very close to the cantaloupe inside and out. Winter melons include the well-known honeydew melon but also lesser known melons like casaba, Crenshaw, Juan Canary, and Santa Claus types. Leave 1/2 inch of headspace for expansion during freezing. Once firm, transfer to containers or plastic freezer bags. Unsweetened Dry PackThe simplest and fastest method for freezing melons is to spread them in a single layer on a cookie sheet and tray freeze them until firm.
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