Fruit elongated like a rugby ball or round, depending on variety. The skin ranges from green to yellow with different shades, also depending on the variety. The flesh is compact, sweet and very juicy. The center contains a large number orange seeds that are not consumed.
Family: Other fruits
Scientific Family: Cucurbitaceae
Varieties: Yellow (Rounded: Yellow Gold, Moncayo, elongated: Canary Yellow, Yellow Donal), Small (Galia type: Gredos, Yuma; Type cantaloupe), Green (Rochet Type: Category, Future Early Verde Piel de Sapo type: Bardina, Braco, piñoncito), See delayed (Type Tendral: Tendral Black)
Nutritional value: 31 calories per 100 grams
Grams per serving: 150 grams
Features / Benefits: For its wealth of vitamins A and B and containing cellulose, the melon is a laxative food. It is also a good cleanser and detoxifier and an excellent way to provide water in the body. Also, the high water content for the smooth functioning of the kidneys. The fruit is ideal for thirst thanks mainly to its content of potassium, calcium, phosphorus, magnesium, iron, zinc and iodine. The melon is a catalitzants fruit properties, mineralitzadores, appetizing, laxative, cooling and diuretic, but not suitable for diabetics.
Season: May to December (outdoor)
Production areas: The main producing countries are Italy melon, Japan, Egypt, China, USA, France, Mexico and Spain (Ciudad Real, Murcia, Almería, Toledo, Badajoz, Valencia, Cadiz, Cordoba, Huelva and Seville).
Plant Name: Melonera
Trivia: The place of origin of the melon is very controversial, as some experts place it in Asia and Africa. In the tombs of Egyptian pharaohs (dating from 2400 BC) have been found paintings of melons. Sea where the truth is that the melon is one of the first fruits cultivated man and today is a fruit grown in its many forms and varieties for almost all the warm parts of the world. There are three foolproof tricks to choose a good melon: a) If the tail of melon resists warping, the melon is not ripe. There needs to be broken, therefore, to be. b) The short of melon should be drawn on the skin. c) Between melon that looks good and very smooth skin and a melon with reticular and granular skin, you must choose the latter.
Preparation and consumption: The melon is recommended for everyone. It is generally eaten raw, either as an appetizer or dessert. It can be eaten seasoned with salt, pepper, sugar, etc.., And also in the form of jam, syrup, jam, in syrup or in its own juice. The melon is a fruit that is recommended to consume on an empty stomach or before eating. If you eat dessert, reaches a high level of fermentation because it is retained in the stomach. The best way to preserve melons ready to eat them is leaving them in a cool, ventilated, but not in the refrigerator. Recommended only have the melon in the refrigerator an hour or two before serving, since cold is very refreshing, and more in summer. Some varieties are used as a starter, for example the typical melon with ham.