Scroll down the page to read the summary table on melon
China is the world's largest producer of melons
In Italy, 23,000 hectares of land are used for the cultivation of melons
Family: Curcubitaceae
Description: annual plant
Stem: creeping, able to branch and become a climber
Leaves: lobed, reniform and rounded
Roots: developed both in depth and on the surface
Fruit: peponide
Pulp: orange-yellow fleshy, juicy and very sweet
Skin: hard and massive epicarp
Internal (seeds): embedded in a spongy and fibrous mass
- reticulated melons (or netted, with white or yellowish flesh)
- type melons inodorus (winter melon, with white or pink pulp and smooth skin)
- cantaloupe melons (with smooth pericarp and typically orange flesh)
- bitter melons (group momordica), exploited for their medicinal properties
- melons snake or tortarello, used in salads such as cucumbers
- typical of the cold months
- smooth and yellow pericarp
- white and fleshy pulp
- more delicate and less sweet flavor than summer melons, but the shelf life is much longer
Not very ripe melons: storage at room temperature
Quality of the melon: to the touch it must not be soft, and it must emanate an intense and strong perfume from the skin
Water: often> 90%
Sugars: 10-13%
Fiber, protein, fat: <1%
Vitamins: A, C, PP, B1 and B2
Mineral salts: potassium, phosphorus, calcium and sodium
- Melon = harmful fruit, responsible for the death of some emperors
- Melon = diminishes the genital semen
- Strongly antioxidant food
- It stimulates the production of melanin, promoting tanning and protecting the skin from solar radiation
- Important role in the enhancement of vision
- Help in strengthening teeth and bones
- Excellent purifying, diuretic and refreshing
- Indicated to treat burns and scalds (soothing properties)
It makes melons more digestible and less laxative
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