Melon

Melon is a herbaceous plant that is grown for its edible fruit. Exact origin is unknown but there is evidence of its existence and in ancient Egypt.


There are over 800 varieties of melon, with different characteristics in its bark, flesh color, shape, size, etc.

In Spain the main growing areas are Almeria, Melon Castellón, Valencia, Murcia, Ciudad Real Madrid and Alicante. The most popular varieties are:

Yellow melon, of Spanish origin with yellow bark and creamy white flesh. In this species include Yellow Canary Yellow and gold.
Spanish Green melon.   Includes Piel de Sapo melon, yellow pulp and crunchy, sweet and aromatic and somewhat elongated. And Tendral melon, very rough skin, hard and green.
Cantaloupe Melon, of American origin. It is the most cultivated worldwide. The flesh is orange-salmon, sweet and aromatic.
Melon Galia, of Israeli origin, rounded with green bark and yellow when ripe. The flesh is greenish white and quite soft.
Golden Ball, with bright yellow rind when ripe and white pulp orange, very sweet, juicy and soft texture. It is a Spanish variety.
Tendral, late variety melon shelf stable. Rough skin, hard and green, also the pulp is greenish.
Depositphotos_9172961_m Melon Uses
Melon The best time is the summer, when we consume as much as table fruit and in different recipes and desserts, as well with many ingredients.

So, prepare jams, creams, gazpacho, slush, sorbets, jams, etc.. As an appetizer, it is delicious accompanied by ham and salads. And increasingly used as a garnish for meat and fish.

The melon is a fruit diuretic, very good as purifying and hydrating. Has a high water content, vitamins C and A, minerals such as calcium, magnesium, potassium and phosphorus. But given its low calorie content, it is also excellent in the diets.