A hybrid of the casaba and cantaloupe melons, Crenshaws are particularly sweet and luscious, with tender, salmon-colored flesh and a slightly oval shape. As with all melons, choose heavy ones that yield a bit when pressed. It should also whiff of perfume. Keep (and serve) at room temperature. Wash rind before slicing; after cutting, wrap melon in plastic, refrigerate, and use within five days.
For a refreshing sorbet, blend 4 cups chopped melon with 1 tablespoon fresh lemon juice; fresh ginger, mint, or lemon verbena; and about 1/2 cup sugar (to taste) until smooth. Freeze in an ice-cream maker until creamy. For granita, pour into a freezer-safe pan and place in freezer; stir with a fork every 30 minutes or so until fluffy and frozen.
Gently toss chopped Crenshaw, pineapple, mango, jalapeño, red onion, cilantro, lime juice, and salt for a tropical, unusual salsa.
Dress arugula with a fruity olive oil and lemon juice vinaigrette. Top with Crenshaw chunks and salty bits of prosciutto. Drizzle with additional dressing and sprinkle with toasted pine nuts.
