Originated in Israel. Lime-green flesh; netted rind is yellow when ripe. Flavor has been described as banana-like. Harvest at full slip; may ripen some after harvest. Many other types have flesh colors ranging from white to deep orange, and gourmet flavors. Some require longer growing seasons than ours, so pay attention to the description!
Whenever possible, select melon varieties that have tolerance or resistance to powdery mildew, Fusarium wilt, and downy mildew. Melons are warm-season crops, so they should not be planted until the soil is thoroughly warm and all danger of frost is over. They may be direct-seeded or transplanted.
Melon transplants are easily damaged — those with more than two or three true leaves are likely to stall out when planted, giving direct-seeded plants the advantage. Direct-seeded plants also tend to develop much deeper roots, useful during dry spells. Using black plastic mulch can help the plants get off to a good start by warming the soil and decreasing weeds. For best flavor, control foliar diseases such as powdery mildew or leaf spots, so the plant can put maximum energy into sugar production in the fruit.
Withholding water the day before harvest can help concentrate those sugars. Store whole fruit at room temperature; chill damage will occur after a couple of days in the refrigerator. Cut fruit should always be stored in the refrigerator, for food safety reasons. Melons are high in Vitamins A and C, fiber, and are low-calorie.
Its texture is firmer than mealy watermelon, like a pear. They also pair beautifully with fresh citrus and herbs. Due to its bitterness, bitter melon is used like a vegetable more than a fruit. This hybrid of a Persian melon and Casaba melon boasts an extra sweet flavor and vegetal aroma. Its texture is tender and juicy, making it great to eat raw in fruit salads or with charcuterie meats.
Crenshaw melons also make for delicious sorbet, frozen cocktails and smoothies. Its other Christmas-inspired names are due to its long shelf life that makes it possible to enjoy the melon in late winter. Its flavor is similar to honeydew, but more refreshing and a bit earthier. This heirloom melon dates back to the s. Its netted rind is similar to that of a cantaloupe. Scientific name: Cucumis melo Taste: Very sweet, juicy, floral.
If you come across one of these California-bred beauties at the farmers market, scoop one up while you can—their short shelf life makes them a rare find. The Crane melon is the result of cross-farming Japanese, Persian and Ambrosia melons, among others. Despite its appearance, this melon is much sweeter and more floral than the common cantaloupe. Its extra sweet flavor makes it the perfect pairing for salty cheeses and meats, like salami and capicola.
Much like Crane melon, the honey globe variety is tough to come by due to its short harvesting period. Honey globes get their name from their round shape.
Scientific name: Cucumis melo Taste: Very sweet, watery, tender. Autumn sweet melons get their name because they ripen between mid-summer and fall. This tiny melon is famous for its extra sweet taste, golden rind and white flesh.
Its high liquid content makes it ideal for juices and smoothies. Flexuosus Taste: Crisp, juicy, mildly sweet. This long, slender fruit was cultivated in the s and grown throughout Armenia, Egypt and other areas of Western Asia. It tastes refreshingly similar to a cucumber, but a bit sweeter.
Scientific name: Momordica cochinchinensis Taste: Buttery, mild. On the outside, the gac melon is covered in orange-brown, spiky, dimpled skin. Grown mostly in Southeast Asia and Northern Australia, the melon has a unique flavor, like a cross between cantaloupe and avocado. Due to its lack of sweetness and mellow taste, gac melons are often used in stews, soups, curries and rice dishes. Most melons are a fantastic source of vitamin A and vitamin C, and you likely have tried a handful of melon varieties from your local grocery store.
Of the roughly 95 Cucurbitaceae genera, a few of them are of the most commercial and human importance. Within each of these families, there are many species.
In some instances, like with genus Citrullus, each variety of melon is its own species. In other instances, like with genus Cucumis, one species — C. Each of these varieties is considered a distinctly different melon. You can think of this in the same way that we think of dog breeds.
All dogs are species C. Remember, all melons fall within the family Cucurbitaceae. It is not a round melon, but instead, it has an elongated shape and a dark-green skin. It also has a taste that is very bitter, hence its name, and comes from a vine that is grown in Asia, Africa, and the Caribbean. Although it is very bitter, the melon is very popular in certain parts of the world and is often eaten as a vegetable, instead of a fruit.
Popular as a dessert or even a snack, the canary melon is very large in size and bright yellow in color. It has an elongated shape and white or pale-green flesh, and its bright color resembles that of a canary bird, hence its name.
The Canary melon is also very sweet, which is one of the reasons for its popularity. Feel free to pick your favorite. However, these melons originated in Spain so Piel de Sapo is perhaps the most accurate. The skin of the melon closely resembles the amphibians they were named after but the colors are also similar to traditional camouflage colors.
Dark greens and browns dominate the shell of these melons but the interior is a sweet creamy white that is similar to the honeydew. Cantaloupe is the most famous melon available, particularly in the United States. They can be served as part of a fruit salad, as a desert with custard or ice cream, or eaten plain. It has a light and sweet flavor, and it can grow from less than one pound to more than 11 pounds in weight.
Cantaloupes are also very nutritious , being high in Vitamin A and numerous antioxidants, making it healthy, as well as delicious. In addition, cantaloupes are easy to digest, give you a natural burst of energy, lower your risk of a condition known as Metabolic Syndrome, improve vision and eye health, and have a high beta-carotene content, which is great for fighting off free radicals.
Healthy and delicious — two very important characteristics of a good melon. As opposed to the netting that appears on North American Cantaloupes, these European melons have that beach ball look consisting of lines called sutures that stretch from end to end.
These lines typically are a dark green and stand out against the grey-green color of the melon. Interior-wise, the European Cantaloupes are similar to other varieties with a soft orange flesh. Some Cantaloupe varieties combine these two features. Casaba melons have only been in the United States since the late s and are related to the honeydew melon and cantaloupe. Typically served raw in a fruit platter or salad, the casaba melon has a cucumber-like flavor, is available during the winter and summer months, has a very long shelf life, and it turns bright yellow whenever it is ripened.
The casaba has a smooth skin and longitudinal, wrinkled furrows. Although less popular than many other types of melons, casabas can ripen at different times of the year, depending on their country of origin. If you squeeze some lemon or lime juice on the fruit before eating it, the flavor is greatly enhanced, and it can be eaten alone as a snack or as part of a fruit dish.
Reaching up to two feet in length and displaying rinds of fiery magenta colors, the Casabanana melon is immediately noticeable. Other variations may be shades of orange, yellow, and dark purple. Inside, the Casabanana is mostly yellow and orange and while the flesh is soft and sweet, you can often notice an aroma before even cutting into it. This melon is native to South America and can be eaten as a fruit or vegetable depending on ripeness.
One of the things that makes this melon a bit unique is its fragrance, which is very noticeable and pleasant. It originated in France in , and it is currently being produced on a large scale in North Africa.
Its production is limited in the United States, although you can still find it there. It also has flesh that is bright orange in color. The Crane melon is one of several heirloom melons that was developed in California in the early s.
They are known for an orange flesh with exceptional sweetness and juiciness. Crane melons are typically usually hybrids that utilize Japanese, Persian, and Ambrosian melons, among other varieties.
From the Latin Cucumis Melo, the Crenshaw melon is a hybrid type of melon that has flesh that is very juicy and sweet, not to mention orange in color. The Cucamelon is a very interesting fruit that is native to Mexico and Central America but you can usually grow them in your own garden.
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