Melons Quotes

“You’re hurt.”

“No. No, I’m fine. It’s not blood. The militiamen were adjusting Sir Lewis’s trebuchet, and there was a mishap. You took a melon for me.” She smiled, even though her lips trembled.”
― Tessa Dare, A Lady by Midnight

“If honeydew melons disappeared from the planet, would anyone even notice? We would just continue to eat prosciutto like God intended us to.”
― Jim Gaffigan

“The greenhouse was made entirely of glass. Its ceiling reached five stories high, tall enough to fit a variety of fruit-bearing trees and vines. Butterflies flitted between sparkling flowers. Honeybees collected pollen for their hive, which conveniently drip honey right into glass jars. And watermelons, root beer melons, and orangeade melons grew along trellises.”
― Suzanne Selfors, Once Upon A Pet : A Collection of Little Pet Stories

“The ibex ran off with her neighbor, after five days, to do some environmental and social reform campaigning in the Mexican mountains hoping to see some casaba melons, as well as houses for sheep, and informed the penguin he would do well.”
― J.S. Mason, The Ghost Therapist...And Other Grand Delights

“Sometimes people simply did not want to find things out. Nobody was missing, nobody was cheating on their wives, nobody was embezzling. At such times, a private detective may as well hand a closed sign on the office door and go plant melons.”
― Alexander McCall Smith, The Sunday Philosophy Club

“In Turkey, better cooks than me do not waste the rind, instead soaking the strips in water laced with pickling lime, then boiling it in sugar syrup for melon-rind jam. Sometimes, confectioners candy the rind into glacé sweets. So intense is the sugariness of certain Turkish melons that vendors pitch them to customers by calling out, 'Sherbet, sherbet!' Some of Turkey's finest, most-prized, and largest, melons are found in Diyarbakir, the de facto capital of the country's Kurds, in the south-east. Dovecotes there, especially by the banks of the Tigris River, where vine fruits thrive in the alluvial soil, hint at the location of melon fields. Nitrate-rich guano (manure) from pigeons and doves is said to heat and enrich the ground, thus adding to the uncommon sweetness of the often tiger-striped melons. Camels once brought these weighty fruits from the field to the city. There is much to learn about Turkish melons.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels

“The scent, though, is its own feast. In the cutting and cubing of it, more of its hard-to-pin-down ambrosial smell is dispensed, rising up like fresh-cut grass melding with cool iris. Batting away the temptation to eat a few coral-red wedges over the sink, I indulge, instead, in the anticipation of pleasure, imagining how, when I finally get to it, the melon's singular watery crunchiness-- it is a cousin of the cucumber-- and its copious juiciness will be sorbet-like on the tongue, as fresh and awakening as a glass of soda.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels

“These are all winter melons. This one is called "old lady melon." It is very sweet, very soft,' Karim said, running his hand over the melon's tight folds.
Round as a football, heavy and full, its skin was ribbed like thick corduroy, its wrinkly stalk curved as a coat hook. Taking his knife, Karim carved a sickle moon from the seaweed-green melon, exposing, almost indecently, the melon's flesh, creamy as magnolia. In the middle, a tightly packed jelly-ball of seeds-- unlike watermelons, which have their seeds scattered throughout-- managed to hold its form despite the cut. From this strange melon came a uniquely robust fruitiness, mixing overripe pear with Bourbon vanilla. He held up the melon proudly, an example of the fruit in its prime, the cross-section of its seed house, glistening in the sunshine. In Uzbekistan it is the trader who decides when a melon is ready. There are no stickers ordering the buyer to 'ripen at home'.
He handed me the slithery wedge and I tried to unpick the flavors as grievous wasps landed drunkenly on the scattered rinds. First, sherbet. Then a little honey mixed with almond extract and, finally, pineapple and the smoothness of rum.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels