Be Free For Me Blog

In Boston there are certain foods & drinks that are a huge part of our heritage and history. And the sweetest of all? The official dessert of Massachusetts, the Boston Cream Pie.

But being on a gluten-free diet, I need to resort to baking my own sweet custard filled and chocolate glazed disk of sweetness… right in my own kitchen. But by the time, I make the cake, make the cream filling and then whip up the chocolate glaze I’ve ending up spending hours in the kitchen, and most of my day is gone.

That is why I am so excited to share this recipe for a super-easy Gluten-Free Boston Cream Pie. Made with Betty Crocker Gluten-Free Yellow Cake Mix, Jell-O Instant Vanilla Pudding and a one-saucepan super quick chocolate glaze. I guarantee you can have this dessert on the table in no time. And said like a true Bostonian… it’s wicked, wicked good.

Wicked Good Gluten-Free Boston Cream Pie

1 package of Betty Crocker Vanilla Cake Mix (Check label for allergens)
Note: To make the cake you need ½ cup butter (softened), 1 teaspoon gluten-free vanilla, 2 eggs and ½ cup of milk or butter)

1 5.1-oune package of Jell-O Instant Pudding & Pie Filling (Check label for allergens)
Note: To make the pudding you need 3 cups cold milk

4 tablespoons water
2 tablespoons light corn syrup
2 tablespoons butter (or substitute)
2-3 teaspoons corn starch
2 tablespoons cocoa powder
1 ½ cups Confectioners sugar
1 teaspoon vanilla extract (Check label for allergens)

Make the cake according to package directions, baking in two 8-9” cake pans. Let the cakes cool before removing from the pan. (Note: Short on time? You can make the cake a day ahead, if needed).

Prepare the pudding mix according to package directions. Allow to set.

While the pudding is setting, prepare the glaze. In a medium saucepan, over high heat, bring the water, corn syrup and butter to a boil. Remove from the heat and stir in the cornstarch and the cocoa powder. Next add the Confectioners sugar and the vanilla, and whisk until well blended.

Place one of the cakes on a large cake plate, and evenly spread the pudding on top. Next, set the second cake on top. With a spoon, drizzle half of the chocolate glaze over the top of the cake, letting the glaze drizzle down the sides of the cake.

Refrigerate for about 1 hour before serving – and serve with the additional chocolate glaze for additional drizzling.

Serves 1 to 10… depending on portions   =)

I love good old fashioned competition. Especially when it has to do with cooking that’s involves delicious gluten-free foods!

In case you haven’t heard, Rudi’s Gluten-Free Bakery is hosting a recipe contest and is inviting all of their Facebook fans to submit their most delicious gluten-free recipe using any one of the Rudi’s gluten-free products (bread, hot dog rolls and hamburger rolls).

Once a recipe is submitted, other Facebook fans will do the voting, which ends on June 6th.

The prize? The ten fans that have submitted one of the top ten recipes will receive a $250 gift card from William-Sonoma, Rudi’s products and giveaways and (here’s the really exciting part….) move onto the next round of judging!

The next round of judging is done not by your peers, but a line-up of chef’s, Rudi’s executives and other in the gluten-free community. These judges will select three finalists from the top ten who will win a trip to beautiful Boulder, Colorado from June 23 to 26 – to compete in a gluten-free cook-off!

Then the exciting grand prize! The grand prize winner of Rudi’s Gluten-free Bakery’s recipe contest will get to star in an episode of the Alternative Appetites (National Foundation for Celiac Awareness) cooking show (watch out Rachael Raye!), and will also be featured in a national Rudi’s Gluten-Free Bakery advertisement.

And at the end of the program all the recipes that were submitted will be added to the Rudi’s Gluten-Free website recipe sections –so we can all have at our fingertips (by easily typing on our keyboards!) another great resource of tried-and-trued gluten-free recipes!

I plan on submitting a recipe… are you? Reply to this blog and let us know if you enter to win so your BeFreeForMe friends can check out your recipe and vote!

Be Free!

The snow is thawing, the days are getting longer – and our beloved Red Sox have started to practice down in Fort Myers: All true signs that Spring is surely on the way.

And with every thought of another World Series pennant and warm evenings spent at Fenway Park, I can’t help myself from yearning a hot & fresh soft pretzel sprinkled with salt and smothered in yellow mustard – one of the things I miss the most since going gluten free.

So I got my measuring cups, bowls and thinking-cap out and started playing around in the kitchen to come up with a gluten-free soft pretzel recipe that would rival any ball parks concession stand – and came up with this winning recipe. I think you’ll find it a home run too.

ADDITIONAL NOTE: So many (and I mean tons!) of people have contacted me about purchasing the Pamela’s Gluten-Free Bread Mix to make these pretzels. For quick and easy ordering, check out this link for ordering the mix on Amazon:

Pamela’s Products Wheat-Free & Gluten-Free Bread Mix, 19-Ounce Packages (Pack of 6)

Or for a larger size check out this link:  Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)

BeFreeForMe’s Gluten-Free Soft Pretzel Recipe

One 19-ounce package of Pamela’s Gluten-Free Bread Mix (includes the yeast packet)
1 teaspoon granulated sugar
½ teaspoon salt
1 1/3 cup warm water
¼ cup canola oil

For boiling pretzels:
10 cups of water
½ cup of baking soda

For brushing on pretzels:
1 egg
1 ½ tablespoon milk

Butter or margarine, for lightly greasing parchment paper

Some ideas for sprinkling on pretzels:
Pretzel salt / Kosher salt / Sea salt
Cinnamon and Sugar
Parmesan cheese
Sesame seeds
Poppy seeds
Garlic Salt

In a large bowl combine together the bread mix, the enclosed yeast packet, sugar, ½ teaspoon salt, 1 1/3 cup of water and the canola oil. Using a stand mixer, mix for about 3 minutes (or carefully using a hand-blender, on lowest speed, blend until almost blended. Note: Be very careful since the dough will be sticky so it will require a constant stopping of the blender to remove dough from the attachments. After blending, remove from the bowl and knead by hand on a surface dusted with gluten-free flour or corn starch until well combined.

Next, divide the dough into seven equal portions. Working one portion at a time and using the palms of your hands, roll the dough into 18″ to 22 inch “snake-like” lengths. Next make the length of dough into a “U” shape (Figure 1). Cross over the top ends (Figure 2) – and then bring them back towards yourself, to make a pretzel like shape (Figure 3). After each pretzel is made, place on a parchment lined baking sheet.

Let pretzels sit, unrefrigerated for about 1 to 1 ½ hours.

When ready to cook, preheat oven to 400 degrees F.

In a large sauce pan or crock pot, bring 10 cups of water combined with the baking soda to a boil. Using a slotted basket (or a large slotted spoon) place each pretzel – one at a time – into the boiling water for about 40 seconds. Remove the pretzel from the boiling water, and place them side-by-side on a baking sheet, that is covered with parchment paper which has been lightly greased with butter or margarine.

In a small bowl whisk together the egg and the milk.

Pat each pretzel dry and brush with the egg and milk combination. Next, sprinkle with your choice of topping. (Some ideas: Kosher / pretzel salt, cinnamon & sugar, Parmesan cheese, sesame seeds, poppy seeds).

Bake in the oven just about 15 minutes – or until pretzels are browned.

Serve immediately. Note: Serve with yellow mustard or other dipping sauce if desired.

Makes 7 pretzels.

When I was a little girl my dad would come home from work every Valentine’s Day with one big red heart for my Mom and three more mini-versions for me and my sisters, all jammed packed with assortment of chocolate candies.

These are sweet memories. I’m not sure if it was the way these chocolates were presented, each in their own little brown paper holder, nestled side-by-side inside this shiny heart or the fact that these chocolates were a gift from my dad – but these Fanny Farmers were the best chocolates in the whole wide world.

But as Forrest Gump reminds us, “Life is like a box of chocolates… you never know what you’re gonna get”, and in our worlds what we’ve “got” are things like Celiac disease, nut allergies, dairy allergies and other food intolerances. These are the things that life throws our way that sometimes make the red heart moments in life a little more challenging.

But luckily for us, there are companies out there that make gluten and allergen free chocolates that are excellent – companies like gluten-free Angell Crisp Bars, nut, egg & dairy free  Divvies and gluten and allergen friendly Enjoy Life Foods. Also, be sure to check out this blog post on BeFreeForMe that lists resources to help you find candy that is free of gluten and other allergens.

The BeFreeForMe staff has also come up with recipes for delicious Valentine Day candies to make yourself, or with your loved ones, at home. Making Valentine Day candies is easy, fun and doesn’t require any fancy equipment.  These recipes include Chocolate Candy Clusters and many more that will be featured this whole week on the BeFreeForMe website.

So enjoy all these Valentine Day candy ideas – I promise they’ll taste just as good as those that come in those red valentine hearts… Cross my heart.

Question: Before my household became gluten and dairy free I baked all sorts of traditional holiday favorites. I would love to bake again –but need help on where to start? Shelley, can you help?

There’s nothing as special as homemade baked goods during the holiday season. But those concerned with a gluten or allergen free diet often struggle with “relearning” how to bake and adapt to these special dietary needs. By understanding a few basics in gluten-free and allergen-free baking, using a gluten-free flour mix and using your imagination when it comes to creating desserts, you will find that piping-hot cookies, cakes and other goodies can once again be enjoyed… even when on a restricted diet.

Here are the answers to a few of the most common questions I am asked about gluten-free baking.

Do you know any good gluten-free flour blends? It seems so overwhelming, and confusing!

Making your own flour blend for gluten-free baking does not have to be complicated or expensive. Carol Fenster, the President and Founder of Savory Palate, Inc., author of several best-selling gluten and allergen-free cookbooks, and an internationally recognized expert on gluten-free cooking developed an extremely versatile blend of flours that can be used as the basis for many gluten-free baked goods. Keep the following blend in a tightly sealed container in your pantry so you’re always ready to bake whenever the need arises. Here’s Carol’s recipe:

Carol’s Sorghum Blend
1 ½ cups sorghum flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour
Whisk ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to 3 months. You may refrigerate or freeze the blend, but bring it to room temperature before using. You may double or triple the recipe.

For more of Carol’s gluten-free flour blend recipes using different flours check out this link.

Are there any tricks to convert my favorite recipe to be gluten and dairy free?

To answer this question I turned to Jean Duane, gluten-free, dairy-free (GFCF) expert and author of “The Complete Idiot’s Guide® to Gluten-Free Cooking”. Jean shares with us her secrets learned from years of GFCF baking trials and errors. What follows are general guidelines to convert a traditional wheat-flour recipe packed with dairy into a gluten-free and/or dairy-free version.

How to Convert a Traditional Recipe to Gluten and/or Dairy Free:
1. Start with a combination of flours in these ratios: 50% grain flour (brown rice or sorghum), 25% starch (cornstarch, tapioca or potato starch) and 25% protein flour (navy, fava, garbanzo, soy, gafava flour) or different grain flour. One cup of wheat flour translates into 1/2 cup of grain flour, 1/4 cup of bean flour and 1/4 cup of starch.
2. Add 25-50% more leavening (baking powder, baking soda or yeast) than the original recipe.
3. Add 1/2 to 1 tsp. acid (vinegar, citric acid, ascorbic acid dough enhancer, cream of tartar or citrus juice) to the original recipe.
4. Add 1/2 tsp. of either xanthan gum to the dry ingredients or guar gum to the wet ingredients for every cup of flour, or 1/4 tsp. of each. For smaller baked items, gums can be omitted.
5. Substitute butter with oil, cow’s milk with nut or rice milk (ideally with the same fat content).
6. Let the batter sit for a few minutes to absorb liquids before baking.

After you get the hang of it, it really is easy to covert your favorite recipes to a gluten-free and dairy-free version. For an example, check out Jean’s blog to see how easy it is to covert a simple brownie recipe.

Why do gluten-free recipes often contain xanthan gum or guar gum? What are they? Why are they needed in gluten-free recipes?

Gluten plays a big roll in the composition of flour. Specifically, gluten helps make dough more pliable, stretchy and “doughy”… all the attributes that is associated with gluten-containing flours.
While creating recipes with gluten-free flour blends, adding in a small amount of xanthan gum or guar gum will give the flour blend the elasticity that gluten would normally add. These gums, in essence, make the dough sticky!

Shelley, do you have any other ideas of baking without gluten?

There are plenty of delicious recipes that don’t use any flours at all. Recently, there have been many “flourless” cake recipes popping up in even the fanciest of restaurants. Other gluten-free and flourless recipes include Crème Brulee, meringues, custards, puddings, flans and desserts that include fruit as the main feature.

Experiment while baking and before you know it you’ll become a master patisserie baking up delicious and mouth-watering holiday favorites in your very own kitchen!

Note: A special thanks to Carol Fenster and Jean Duane for their contributions to this feature blog…

Carol Fenster, PhD, and President and Founder of Savory Palate, Inc., a gluten-free publishing and consulting firm. As well as being an internationally recognized expert on gluten-free cooking, she is  also the author of nine gluten-free and food-sensitivity cookbooks including 1000 Gluten-Free Recipes; Wheat-Free Recipes and Menus: Delicious, Healthful Eating for People with Food Sensitivities; Cooking Free: 220 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities.

Jean Duane, Alternative Cook, LLC produces instructional DVDs (Chocolate, Mexican, Italian and Kids’ Meals), video streams (alternativecook.com) and Bake Deliciously! Gluten and Dairy Free Cookbook. She shows how to cook without gluten, dairy and other food-allergens. She has produced several spots for Comcast’s Video on Demand, made television appearances on PBS and has been a featured speaker at the 2009 and 2010 International Association for Culinary Professionals’ Conferences. She has developed recipes for Betty Crocker and for Beautiful Sweets bakery and is featured in the Better Homes and Gardens 2010 Christmas Cookies publication. A regular speaker and magazine writer, she won Kiplinger’s “Dream in You” contest in 2006.

Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case is a Registered Dietitian, Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. Visit Shelley and get more gluten-free tips & info at: www.glutenfreediet.ca

As the holiday’s approach, visions of gingerbread – not sugar plums – are dancing in my head. The sweetness of the sugar, mated with the tangy spice of the ginger, make this one of my favorite gluten-free holiday desserts.

And thankfully, those with food allergies or on a gluten-free diet can also enjoy the tradition of making, decorating and, most importantly, eating, these traditional holiday sweets.

I love all types of ginger bread. The soft spicy cakes and breads, which are great for brunches and desserts; as well as the “hard” type of gingerbread and is typically known for constructing gingerbread men, decorated with allergen-free icing, chocolate chips, small candies… and, let’s not forget the gumdrop buttons! (Need Recipes? Check these out! Spicy Gluten-Free Cake recipe, an Allergen-free Gingerbread Man recipe, and a Gluten-free Gingerbread Man recipe).

Decorating gingerbread men and houses is also a great holiday project for the little ones to get involved in. So, turn on those ovens, get out those baking pans and start baking your new gluten-free holiday tradition!

A slow smile crept across my face this morning when I read that today was National Play-Doh Day.

And what a perfect Play-Doh Day it is on this dismal & misty Saturday here in New England.

Play-doh brings back such fond memories. We were never the type of family that had all the contraptions they sold that twisted and formed Play-Doh into some animal creature, jewelry, or food product.

Nope – good old fashioned creativity was required in our house.

My two sisters & I would keep busy for hours, while we kneeled on the chairs at the kitchen table, mixing and blending colors to make psychedelic Play-Doh twists and rolls, using Mom’s rolling pin, potato masher and spatulas to whip-up the best creations ever molded out of this marvelous, molding clay.

But unfortunately, kids that have celiac disease and food allergies are unable to use the traditional store-bought Play-Doh brand since it contains gluten – it’s primary ingredient is wheat flour.

That is why I am glad that there are companies out there that make gluten and allergen free play dough. These companies include Aroma Dough (Gluten-free), Soy-Yer Dough (Gluten, Dairy, Egg, Nut Free – plus they have an option for Soy Free if you check that off as a preference during check-out) and Colorations (Gluten, Nut, Egg, Dairy, Casein Free) or get real creative and make some gluten-free Play-Doh yourself by using this gluten-free play dough recipe found on the Celiac Sprue Association website.

So celebrate National Play-Doh Day gluten & allergen free! Pull up a kitchen chair, dig out the rolling pins and potato mashers, use your imagination and get the creativity flowing this afternoon!

In the crazy and hazy days of mid-August most of us enjoy a scoop of good ice cream. Our favorite flavors topped with sprinkles, or mixed in with our favorite allergen or gluten free add-in’s make the whole ice cream experience something to scream about.

But often times, when a food allergy, intolerance or celiac disease is involved a trip to the local ice cream parlor can turn into a plain old vanilla type of experience. Plus, the cost of treating a family to ice cream can be another reason to scream.

That is why I love to host my own ice cream parlor style Ice Cream Socials. As with anything you make, bake or cook at home, versus dining out, you have complete control over what food is on the menu, and also how it is prepared and served.

The concept of having an ice cream social is simple. Just remember to keep the any items you serve at the ice cream social away from all other items that impose an allergy concern (i.e. keep the nuts, on a completely different counter top, or better yet, omit them completely, if nut-allergies are a concern), also make sure that you prevent any cross-contamination issues, by providing separate serving spoons or ice cream scoops for every item served.

When planning your Ice Cream Social, make sure you have a large enough area to set up “salad bar” style. The idea is to have your guests mix and match their toppings based upon their tastes and allergens. Have the guest form a line “buffet style” to serve themselves. Here are a few pointers to make your ice Cream Social a screaming success:

Take Orders: Consult your guests to find out if they are concerned with any food allergies prior to choosing what ingredients will become part of your ice cream buffet. Also, make sure you keep the labels and packaging in case someone wants to read the items ingredients.

Start with the Basics: Select a few type of basic ice creams to serve, or non-dairy ice cream, if a dairy allergy or intolerance is an issue. Chocolate, Vanilla, Strawberry & Coffee, are good choices. Some of my favorite types of gluten-free ice cream include Edy’s and Hood, which also makes a Lactaid Ice Cream, which is free of lactose too. Also, a really good dairy-free ice cream is Rice Dream. Whatever type you choose, set it out a few minutes before serving for easier scooping.

Mix-ins: Next start with the mix-ins. Gluten free cookies from Glutino or Allergen free cookies from Home Free are great cookie mix-in choices. I also love the Cinnamon riceworks brown Rice Crisps as mix in’s too – plus they are full of fiber! Other mix-in ideas include M&M’s, jelly beans, gum balls or Skittles. Mix it up and get creative!

Topping: toppings can include, traditional sprinkles (or jimmies), candy, nuts (if nut allergies are not a concern), whip cream, hot fudge, caramel, popcorn,  marshmallow fluff, gluten free cereal, shredded coconut, fruit (canned, frozen or fresh), and of course… maraschino cherries!

Think outside of the bowl: Let your guests make Ice Cream Sodas, Root Beer Floats, cones and milkshakes too, by supplying a blender, tall glasses, straws, gluten and allergen free ice cream cones, milk (soy milk, if dairy is an issue) and root beer.

Menu: Some people, especially kids, may get overwhelmed trying to figure out what kind of sundae to make. This is when you can help out! Make up some “recipes” for suggested sundae ideas on index cards, and scatter them along the sundae making table.

Some of my favorite sundae concoctions?

Pina Colada = Vanilla Ice Cream (or dairy free substitute) + Canned Pineapple + Shredded Coconut

Snickers = Chocolate Ice Cream (or dairy free substitute) + Caramel Sauce + Hot Fudge + Peanuts

Classic Banana Split =  One scoop of Vanilla Ice Cream (or dairy free substitute) + One scoop of Chocolate Ice Cream (or dairy free substitute) + One scoop of Strawberry Ice Cream (or dairy free substitute) + Banana + Caramel Sauce + Hot Fudge Sauce + Frozen Strawberries (thawed with juices) + whipped cream + nuts (optional, omit for nut free)

Cherry Crisp = Vanilla Ice Cream (or dairy free substitute) +  Canned Pie Cherries + dollops of cooked gluten-free oatmeal + sprinkle of cinnamon

Triple Chocolate Brownie = Chocolate Ice Cream (or dairy free substitute) + Gluten-free Chocolate Brownie (heated) + Hot Fudge + whipped cream (optional) + Chocolate sprinkles

Classic Hot Fudge = Vanilla Ice Cream (or dairy free substitute) + Hot fudge sauce + whipped cream + chopped walnuts (optional, omit for nut-free) = maraschino cherry

What is your favorite kind of ice cream, and ways to enjoy it?

Without a doubt Chelsea Clinton’s July 31st wedding will be dubbed the event of the year, if not the century.

The wedding was picture-perfect: The bride’s Vera Wang wedding ensemble, and the Oscar de la Renta dress worn by Hillary; the swanky Rhinebeck, New York venue, Astor Courts Estates, which hosted the 500-plus guests; and the absolutely perfect weather for the estimated $3 to $5 million dollar extravaganza, which ultimately proved to me the Weather Gods absolutely, positively, and without a single-doubt have to be Democrats.

Chelsea made some fabulous choices when planning the details of her wedding, but what really caught my eye, and I’m sure had millions of others across the globe pining to find out more, was the gluten-free wedding cake.

From the bottom of my celiac-heart, thank you, Mrs. Mezvinsky.  (That’s Chelsea for those of you that didn’t know her married name).

With Chelsea saying “I Do” to a gluten-free wedding cake, she brought world-wide recognition to the gluten-free diet. The world has been abuzz with this wedding, and having a gluten-free wedding cake being the choice, and in the spotlight, of this former sweetheart of a first-daughter’s wedding, is big time for me, and the rest of the gluten-free set.

This 4-foot tall, nine-tiered, vanilla sponge cake layered with dark-chocolate mousse,  made by La Tulipe Desserts in Mount Kisco, New York, has sweetened the concept of being gluten-free. This famous cake has people chatting about the gluten-free diet and celiac disease; how “everyone knows someone with celiac disease”;  and most importantly, asking question about the disease, the reason why I and over 3 million other folks, just in the US alone, should be adhering to a gluten-free diet – not by choice, or by fad, but by medical necessity.

I am not exactly sure why Chelsea Clinton-Mezvinsky decided to choose a gluten-free cake on the day she said “I Do”, but thanks to her choice of cakes, and the publicity this famous gluten-free cake has garnered, my hope is that those with undiagnosed celiac disease all around the globe will become more aware of the disease, more conscious of the symptoms and have them questioning their doctors that maybe “I Do” have celiac too.

Want to find out more about Chelsea Clinton’s Gluten-Free wedding Cake? Check out this links:
Today MSNBC Article

or video
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It’s that time of year again when the melons are ripe, the price for them is great, and a bit of fruit juice running down your chin after that the first juicy bite is totally acceptable and downright savored.

But after visiting my local farmers market and the supermarket over the past few weeks, I’ve seen firsthand the tons and tons of melon varieties available. It is then that I realized I am a melon bore.

Being gluten-free I have found that my diet, at times, can be quite limited. That’s why I always love to try new foods whenever possible. But for some funny reason I find myself reaching for, squeezing, and only purchasing the three basic melons that have been in my life since my childhood: Watermelon, Cantaloupe and Honeydew.

This summer I decided to “break out of the same old rind”, broaden my melon-knowledge and get myself out of this melon-slump. My goal: To try as many new types of melon as possible. And to assist all of you gluten-free, melon-seeking folks that would also like to partake on this journey I have put together the following “Melon 101”:

Watermelon: The juiciest and most popular melon in the United States, this melon is 92% water (hence, the name)! A cousin to cucumbers, pumpkins and squash, the redder the flesh the sweeter the taste. They come in tons of varieties, including seeded, seedless and even a personal size watermelon. Want to find out some fun watermelon facts? Check out the National Watermelon Board for tons of “everything watermelon” information!

Cantaloupe: To contain the juices avoid cutting into this thick netted skinned melon, until just ready to eat. Very juicy, and so sweet, this melon is a favorite served in fruit salads and breakfast buffets. Not sure when a cantaloupe is ripe? Look for one that is heavy for its size!

Honeydew: There are two types of honeydew melons – one with green flesh and the other with orange flesh. Perfect for those on a gluten-free diet that are watching their weight (ahummm – that would be me!) these low-calorie melons contain no fat, no sodium and are high in vitamin C. I like to cut honeydews in half, scoop out the flesh and use the shell as a “salad bowl” filled with a nice diced chicken and melon salad.

Crenshaw: With a salmon colored orangish-pink flesh, Crenshaw melons make a statement in any salad or dessert. Slightly spice and fragrant, they are a great addition to a fruit salads too.

Santa Claus: This mild flavored melon resembles a small watermelon at first glance. The green flesh is similar to the honeydew melon, but not as sweet. Perfect for melon salsas, chutneys and fruit salads.

Casaba: This pumpkin shaped melon with a thick, hard, grooved rind has a unique mild cucumber flavor. I love this melon chopped in a salad instead of using cucumber!

Canary: With a firm & crisp whitish to light green flesh, this melon is shaped like a football. While it is not as sweet as many other melons, it is still great for snacking and tossing in salads.