Melon : Fruit
Many melons originated in the Middle East and gradually spread its popularity across Europe. Ancient Egyptians and Romans enjoyed cantaloupes or muskmelons. Melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California.
Melons are in the same gourd family as squashes and cucumbers. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. So what’s the difference between melons and squashes? It’s the way that they’re used. Squashes are considered vegetables, while melons are known as fruits with sweet and juicy flavor.
Melons are a good source of vitamin C and potassium. They have high water content are relatively low in Calories, and also fat and cholesterol free.
Varieties
There are many melon varieties. Cantaloupe, honeydew, and watermelon are the most well known varieties.
Cantaloupe — Also called a muskmelon, this familiar fruit with orange flesh and khaki netted colored skin provides the most beta-carotene in the entire melon family. Select melons that are slightly golden with a light fragrant smell (an indication of its ripeness). Cantaloupe is typically available year-round, with a June through August peak season.
Casaba — Unlike the other melons, casaba melons do not have an aroma. This is a large melon that is pale yellow when ripe and has white flesh with a sweet taste. This melon peaks in the fall, but starts showing up in markets in July through December.
Crenshaw — These melons can weigh up to ten pounds and deliver a unique sweet and spicy flavor. They are a hybrid between the casaba and Persian melon with a yellowish skin and salmon-colored flesh. Peak season for Crenshaw melons is August through September, with the fruit season beginning in July and ending in October.
Honeydew — The sweetest of all the melons and averaging five to six pounds, honeydew melons have a creamy yellow rind when ripe and pale green flesh. It’s best from June through October, but is available year round.
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