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Melon
Melon Recipe
Wonderfully delicious and unique flavored cantaloupe or “muskmelon” is the member in large cucurbitaceae family. Some of popular fruits and vegetables in the cucurbita family include squash, pumpkin, cucumber, gourd...etc and like its relatives, melons grow on the ground surface as a trailing vine.
Muskmelons thought to be originated either from India or ancient Persia or Africa. They grow best on draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons, just as mangoes, watermelon...etc, are actually summer crops. Their season runs from April through August when they are at their best.
Different varieties of muskmelons grown all over the world; but two varieties that named after their place of origin have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong to this category. The North American cantaloupe (Cucumis melo reticulatus), popular in the United States and in some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering. Honeydew melon has sweet, pale green succulent flesh.
In general, melons feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 450 – 850 gm. Internally, flesh range from orange-yellow to salmon color, has soft consistency and juicy texture with a sweet, musky aroma that emanates best in the ripe fruits. At the center, there is a hollow cavity filled with small off-white color seeds encased in a web of mucilaginous netting.
Muskmelons thought to be originated either from India or ancient Persia or Africa. They grow best on draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons, just as mangoes, watermelon...etc, are actually summer crops. Their season runs from April through August when they are at their best.
Different varieties of muskmelons grown all over the world; but two varieties that named after their place of origin have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong to this category. The North American cantaloupe (Cucumis melo reticulatus), popular in the United States and in some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering. Honeydew melon has sweet, pale green succulent flesh.
In general, melons feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 450 – 850 gm. Internally, flesh range from orange-yellow to salmon color, has soft consistency and juicy texture with a sweet, musky aroma that emanates best in the ripe fruits. At the center, there is a hollow cavity filled with small off-white color seeds encased in a web of mucilaginous netting.
Health benefits of Cantaloupe
- Wonderfully delicious with rich flavor, muskmelons are very low in calories (100 g fruit has just 34 calories) and fats; but rich in numerous health promoting poly-phenolic plant derived substances, vitamins and minerals that are required for optimum health.
- The fruit is an excellent source of Vitamin A, (provides about 112% of recommended daily levels) one of the highest among fruits. Vitamin A is a powerful antioxidant and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
- It is also rich in antioxidant flavonoids such as beta carotene, lutein, zeaxanthin and cryptoxanthin.These antioxidants have the ability to help protect cells and other structures in the body from oxygen free radicals and hence; offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.
- Zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eye where it is thought to provide antioxidant and protective light-filtering functions; thus it protects eyes from "Age related macular degeneration" (ARMD) disease in the elderly.
- It is a good source of potassium. Potassium in an important component of cell and body fluids and helps control heart rate and blood pressure; thus offers protection against stroke and coronary heart diseases.
- The fruit also contain good amounts of B-complex vitamins, such as niacin, pantothenic acid andvitamin C and minerals like manganese. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Commercially, muskmelons are being used to extract an enzyme known as superoxide dismutase (SOD) which is essential for maintaining strong antioxidant defenses in the human body.
Selection and storage
Cantaloupes best grow during the summer months. In the store, try to buy organically grown muskmelons since they are richer in taste as well as in nutrients.
Oftentimes, it is difficult to judge ripeness and taste without checking the wedge section of the melon. Look for one that feel heavy for its size with a rind that is clean, and is neither overly shiny nor overly dull, without any cuts or bruises on the surface that might have occurred while transporting the fruit.
Cantaloupes emanates rich, sweet, musky aroma that can be appreciated from a distance.
At home, place them in cool, well-ventilated place. Cut sections, however, should be kept in the refrigerator.
Oftentimes, it is difficult to judge ripeness and taste without checking the wedge section of the melon. Look for one that feel heavy for its size with a rind that is clean, and is neither overly shiny nor overly dull, without any cuts or bruises on the surface that might have occurred while transporting the fruit.
Cantaloupes emanates rich, sweet, musky aroma that can be appreciated from a distance.
At home, place them in cool, well-ventilated place. Cut sections, however, should be kept in the refrigerator.
Preparation and serving methods
The surface of cantaloupe may contain harmfulsalmonella bacteria. Therefore, wash the whole fruit in cold running water thoroughly before cutting it and enjoy!
Depending upon the size you desire, the flesh can be sliced, cubed or scooped into balls.
Here are some serving tips:
Depending upon the size you desire, the flesh can be sliced, cubed or scooped into balls.
Here are some serving tips:
- Fresh cantaloupe should be eaten as it is without any additions in order to experience its delicious, natural taste.
- The fruit Sections are a great addition to fruit salad.
- Jam, sorbet, and juice are some nutritious and delicious items you can prepare with muskmelon.
- Cantaloupes can be used as a desert with ice cream or custard.
History of Cantaloupe
Known as muskmelon and rock melon in different parts of the world, cantaloupe is a fleshy orange melon with coarse dry skin and a sweet sugary taste. The following lines will reveal the history of this delicious fruit.
he size of cantaloupes can vary according to the climatic conditions of a particular region. An average sized cantaloupe consists of about 100 calories. Cantaloupes belong to the "Cucurbitaceae" family which includes a variety of squashes and melons. Although the origin of this fruit can be traced to ancient times, there is no conclusive evidence of this fact. Let's go in-depth and try to analyze the history of cantaloupe.
Origin and History of Cantaloupe
Some food historians believe that cultivation of cantaloupes date back to the Biblical period in Egypt and Greece, while others believe it was first cultivated in Persia, Armenia and India. This fruit, which was depicted in Egyptian paintings dating back to the Biblical period was identified as a melon, although there was no distinction in ancient times between the netted and non-netted variety of cantaloupes. In ancient times, the Romans got their supply of melons from Armenia. "Apicius", a collection of ancient Roman recipes indicated the use of melons. The size of these cantaloupes were small as compared to the ones we see today.
It was in the late fourteenth century that cultivation of cantaloupes became prominent in Italy. It is also believed that in the fifteenth century, the popularity of cantaloupes grew steadily in the southern part of Spain. The Arabs who established their settlements in Andalusia, brought the seeds and popularized the trade of cantaloupes. On his second voyage in 1494, Christopher Columbus introduced cantaloupes to the new world, especially North America. Around the sixteenth century, melon seeds were brought from Armenia and planted in the Papal gardens in the city of Cantalupo, near Tivoli, Italy. This fruit was named after thecomune Cantalupo in Sabina near Tivoli, Italy. In the seventeenth century, the southern parts of France saw a surge in the cultivation of cantaloupes. The conducive climatic conditions provided enough warmth for the cantaloupes to ripen. These cantaloupes were referred to as sucrins by the French, which meant sugar. Even today, Charentais, a popular cantaloupe in most parts of Europe is mostly cultivated in France.
The Netted Gem, a popular variety in cantaloupes were introduced to the United States in 1881 by the W. Atlee Burpee Company. By 1895, the production of cantaloupes began steadily in the state of Colorado. It was only after the Civil War that the cantaloupe crop became increasingly popular. During the 1900s, British writer Michael Arlen, while on a trip to Armenia, highlighted the fact that the "casaba melon", which derived its name from the city Kasaba, in Turkey, made its way to California through the Armenians. Today, the San Joaquin Valley and Imperial Valley in California are popular regions for cantaloupe cultivation.
Although cantaloupes are extensively grown in most parts of the world, the history and origin of this fruit is inconclusive, but references made in ancient times indicate that cantaloupe cultivation was very much existent during those times.
he size of cantaloupes can vary according to the climatic conditions of a particular region. An average sized cantaloupe consists of about 100 calories. Cantaloupes belong to the "Cucurbitaceae" family which includes a variety of squashes and melons. Although the origin of this fruit can be traced to ancient times, there is no conclusive evidence of this fact. Let's go in-depth and try to analyze the history of cantaloupe.
Origin and History of Cantaloupe
Some food historians believe that cultivation of cantaloupes date back to the Biblical period in Egypt and Greece, while others believe it was first cultivated in Persia, Armenia and India. This fruit, which was depicted in Egyptian paintings dating back to the Biblical period was identified as a melon, although there was no distinction in ancient times between the netted and non-netted variety of cantaloupes. In ancient times, the Romans got their supply of melons from Armenia. "Apicius", a collection of ancient Roman recipes indicated the use of melons. The size of these cantaloupes were small as compared to the ones we see today.
It was in the late fourteenth century that cultivation of cantaloupes became prominent in Italy. It is also believed that in the fifteenth century, the popularity of cantaloupes grew steadily in the southern part of Spain. The Arabs who established their settlements in Andalusia, brought the seeds and popularized the trade of cantaloupes. On his second voyage in 1494, Christopher Columbus introduced cantaloupes to the new world, especially North America. Around the sixteenth century, melon seeds were brought from Armenia and planted in the Papal gardens in the city of Cantalupo, near Tivoli, Italy. This fruit was named after thecomune Cantalupo in Sabina near Tivoli, Italy. In the seventeenth century, the southern parts of France saw a surge in the cultivation of cantaloupes. The conducive climatic conditions provided enough warmth for the cantaloupes to ripen. These cantaloupes were referred to as sucrins by the French, which meant sugar. Even today, Charentais, a popular cantaloupe in most parts of Europe is mostly cultivated in France.
The Netted Gem, a popular variety in cantaloupes were introduced to the United States in 1881 by the W. Atlee Burpee Company. By 1895, the production of cantaloupes began steadily in the state of Colorado. It was only after the Civil War that the cantaloupe crop became increasingly popular. During the 1900s, British writer Michael Arlen, while on a trip to Armenia, highlighted the fact that the "casaba melon", which derived its name from the city Kasaba, in Turkey, made its way to California through the Armenians. Today, the San Joaquin Valley and Imperial Valley in California are popular regions for cantaloupe cultivation.
Although cantaloupes are extensively grown in most parts of the world, the history and origin of this fruit is inconclusive, but references made in ancient times indicate that cantaloupe cultivation was very much existent during those times.
Watermelon
Want to quench thirst and re-boost your body with anti-oxidants lycopene and vitamin-A? Watermelon has everything you need to beat the scorching summer heat. Wonderfully delicious, thirst-quenching melons are the great source of much needed water and electrolytes to beat the tropical summer temperatures.
Botanically, the fruit belongs to the family of cucurbitaceae of the genus: citrullus, and is related to the other plants like cantaloupe, squash, and pumpkin that grow as vines on the ground. It is widely grown across many tropical countries where it is one of the major commercial crops.
Watermelon was originated from southern African countries and from where it spread to all over the tropical and subtropical regions. The plant bears many yellow colored flowers that may require honeybees for pollination.
The fruit has smooth, deep green or yellow colored thick exterior rind with light green or gray colored vertical stripes on the outer surface. Internally, the flesh is juicy, pink, red or yellow in color with numerous small black seeds embedded in the middle third of the flesh.
Watermelon has neutral flavor and taste is somewhat sweet like light sugar syrup.
Different varieties of watermelon-fruits are cultivated world over, featuring variation in their size, shape, and color of the flesh (red, orange, and yellow in color).
Botanically, the fruit belongs to the family of cucurbitaceae of the genus: citrullus, and is related to the other plants like cantaloupe, squash, and pumpkin that grow as vines on the ground. It is widely grown across many tropical countries where it is one of the major commercial crops.
Watermelon was originated from southern African countries and from where it spread to all over the tropical and subtropical regions. The plant bears many yellow colored flowers that may require honeybees for pollination.
The fruit has smooth, deep green or yellow colored thick exterior rind with light green or gray colored vertical stripes on the outer surface. Internally, the flesh is juicy, pink, red or yellow in color with numerous small black seeds embedded in the middle third of the flesh.
Watermelon has neutral flavor and taste is somewhat sweet like light sugar syrup.
Different varieties of watermelon-fruits are cultivated world over, featuring variation in their size, shape, and color of the flesh (red, orange, and yellow in color).
Health benefits of watermelon
- Rich in electrolytes and water content, melons are nature’s gift to beat tropical summer thirst.
- Watermelons are very low in calories (just 30 cal per 100 g) and fats yet very rich source of numerous health promoting phyto-nutrients and anti-oxidants that are essential for optimum health.
- Watermelon is an excellent source of Vitamin-A, which is a powerful natural anti-oxidant. It is essential for vision and immunity. Vitamin-A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin-A is known to protect from lung and oral cavity cancers.
- It is also rich in anti-oxidant flavonoids like lycopene, beta-carotene, lutein, zeaxanthin and cryptoxanthin. These antioxidants are found to be protective against colon, prostate, breast, endometrial, lung, and pancreatic cancers. Phyto-chemicals present in watermelon like Lycopene (4532 mcg/100 g) and carotenoids have the ability to help protect cells and other structures in the body from oxygen free radicals. Studies have also shown that lycopene protects skin damage from UV rays and from prostate cancer.
- Watermelon fruit is a good source of potassium; Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure; thus offers protection against stroke and coronary heart diseases.
- It also contains good amount of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C and manganese. Consumption of foods rich in vitamin-C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.
Selection and storage
Although watermelons grown in all the seasons in tropical environments; yet they are at their best during summer months. In the stores, try to buy organically grown melons since they are richer in taste and nutrients.
Oftentimes, it is difficult to judge the ripeness and taste without checking the wedge section of the melon. Look for one that is heavy for its size with rind that is relatively smooth and neither overly shiny nor overly dull, without any cuts or bruises on the surface that might have occurred while transporting the fruit.
Once at home, place the fruit in cool, well-ventilated place. The cut sections, however, should be kept inside the refrigerator.
Oftentimes, it is difficult to judge the ripeness and taste without checking the wedge section of the melon. Look for one that is heavy for its size with rind that is relatively smooth and neither overly shiny nor overly dull, without any cuts or bruises on the surface that might have occurred while transporting the fruit.
Once at home, place the fruit in cool, well-ventilated place. The cut sections, however, should be kept inside the refrigerator.
Preparation and serving method
Wash the whole melon-fruit in cold running water; one can also otherwise wash it with wet cloth to remove any surface dust and insecticide/fungicide residues.
Depending upon the size that you desire, the flesh can be sliced, cubed, or scooped into balls.
Here are some serving tips:
Depending upon the size that you desire, the flesh can be sliced, cubed, or scooped into balls.
Here are some serving tips:
- Fresh watermelon should be eaten as it is, without any additions, to experience its delicious, natural taste.
- Cubes or sections of the melon are a great addition to fruit salad. Top wedges with ice cream!
- Jam, sorbet, fruit cocktail, and juice are some nutritious and delicious recipes you can make with melons.
- The seeds are roasted and eaten as a snack in some Asian countries.
- Its rind is used as vegetable in some South American countries.
Early History of the Watermelon
Watermelons are thought to be native of the Kalahari desert in Africa, due to David Livingstone describing them as "abundant" in that region. One can find, still today, plants of what is believed to be the ancestor of watermelons, called Tsamma melon (Citrullus lanatus var tastius). The Tsamma melon can also be found in Baja California (it was brought there by human intervention, though) and African regions such as Zimbabwe, where it is known by the name of "mwiwa" (or "iswe, nwiwa"): Tsammas' flesh is similar to watermelons, and they have pinnatifid leaves. They are used in Africa to make jams due to their high content of pectin.
Early Cultivation of Watermelons
Watermelons have been cultivated at least as early as 2000 b.C (there's evidence in the Nile Valley, as noted by Zohary and Hopf). Several watermelon seeds were found in the tomb of Pharaoh Tutankhamen, as well as in other sites of the 12th Egyptian Dynasty, even though no literature nor hyeroglyphics sources depict or describe watermelons.
It appears this fruit was largely unknown in other Mediterranean cultures of the time, but they were certainly cultivated in Asia (China in particular) by the end of the 9th century A.D. The fruit was introduced to Europe by the Moor invasion in the 13th century, and the word "watermelon" was present in English dictionaries in 1615, according to the Dictionary of American Food and Drink by J. Mariani.
Several other Asian regions have cultivated watermelons in ancient history: there are legends about watermelons in Vietnam, for example. According to folklore, it was discovered by Prince Mai An Tiêm, a prince of the Hung dynasty (son of the 11th King).
He was exiled on an island, with the condition that if he could survive for six months, he could go back to his castle: he prayed for help, and a bird flying by dropped a watermelon seed on the groud. When the prince cultivated the seed, he called the fruit dua tây (western melon), since the bird had come from the West. The prince eventually survived and went back home.
It appears this fruit was largely unknown in other Mediterranean cultures of the time, but they were certainly cultivated in Asia (China in particular) by the end of the 9th century A.D. The fruit was introduced to Europe by the Moor invasion in the 13th century, and the word "watermelon" was present in English dictionaries in 1615, according to the Dictionary of American Food and Drink by J. Mariani.
Several other Asian regions have cultivated watermelons in ancient history: there are legends about watermelons in Vietnam, for example. According to folklore, it was discovered by Prince Mai An Tiêm, a prince of the Hung dynasty (son of the 11th King).
He was exiled on an island, with the condition that if he could survive for six months, he could go back to his castle: he prayed for help, and a bird flying by dropped a watermelon seed on the groud. When the prince cultivated the seed, he called the fruit dua tây (western melon), since the bird had come from the West. The prince eventually survived and went back home.
Watermelons in America
According to online sources, watermelons have been introduced to North America in 1500, and Indians were found cultivating them by French explorers in the Mississippi valley.
Other sources believe the fruit was introduced in Massachussetts in 1629, with significant help from African slaves (at least according to John Egerton, a famous food historian).
Jerry Parsons, a Texas Agricultural Extension horticulturalist, credits european colonists and african slaves for spreading watermelons around the world; another historian, Parsons, states that the crop was grown by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other literary sources cite watermelons in the Midwestern states (1673), Connecticut (1747), and the Illiana region (1822).
Other sources believe the fruit was introduced in Massachussetts in 1629, with significant help from African slaves (at least according to John Egerton, a famous food historian).
Jerry Parsons, a Texas Agricultural Extension horticulturalist, credits european colonists and african slaves for spreading watermelons around the world; another historian, Parsons, states that the crop was grown by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other literary sources cite watermelons in the Midwestern states (1673), Connecticut (1747), and the Illiana region (1822).
Modern Variations
Thanks to the advancements in technology, watermelons have been crossbred and modified to yield more fruit and be more resistant. A good example is given by Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, who produced a cultivar resistant to wilt and disease. His variety has a long shape, with a hard rind that is easier to ship and store, and it was so versatile it could be grown in very different climates, while producing goodo yields and being resistant to the most dangerous watermelon pests (anthracnose and fusarium wilt).