The Story of Sprites
- The sprite melon was “born and bred” in North Carolina.
- The N.C. Specialty Crops Program developed the sprite melon in the 1990s.
- The natural sugar content is 25 to 30 percent higher than other melons.
- The sprite melon is grown almost exclusively in its home state.
- Annual production volume roughly doubled from 2008 to 2009.
The sprite’s sweet taste makes it hard to believe it’s nutritious, but that’s not the case.
- No fat: lowers risk of heart disease, high blood pressure and obesity.
- Low in calories: helps prevent stroke, heart disease, hypertension and high blood pressure.
- Vitamin C: promotes healthy gums, teeth and bones; assists the immune and nervous systems.
Selection & Storage Tips
What to look for
- A healthy pearl or pale yellow color.
- Brown markings or stripes – called “sugar cracks” – near the stem end. These are a sign of optimal sweetness.
- Sniff for a sweet fragrance.
How to preserve your produce
- Uncut sprite melons will continue to ripen at room temperature.
- Keep cut fruit in sealed containers in the refrigerator.
- Sprite melon will keep in a refrigerator for up to three days.
- To freeze, cut into slices and place pieces on a cookie sheet using wax paper to separate layers.
- Once frozen, put in plastic storage bags or containers until ready to thaw and enjoy.
Sprite Melon Mousse
- 1 ½ cups sprite melon
- 2 cups fat-free whipped topping
- Salt, to taste
Mash sprite melon and sprinkle with a dash of salt. In a bowl, mix with whipped topping. Spoon the mixture into a container and freeze. To serve, spoon into a dessert dish and garnish with mint leaves.