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Melon history & personality |
I've always dreamed of a life on the stage... Yet by coincidence, I'm quite shy. What a pickle!
Melons are from the same plant family as squash and cucumber. They trail over the ground (or up a trellis) on long vines. Among the most common melons under culture in the United States are Watermelon (Citrullus lanatus), Honeydew Melon, and Muskmelon (both Cucumis melo). The Muskmelon is often incorrectly called "Cantelope," which is actually a distinct variety more commonly grown in Europe.
Melons originated in north Africa and the Middle East. They spread to Asia, where they became quite popular, before ultimately arising in Europe in the 15th century. We can thank a group of Armenian immigrants to the US for the popularity of our current "Muskmelon" cultivars. |
Melon lore |
Watermelon seed has been found in the Egyptian tombs, and were depicted on ancient Egyptian heiroglyphics. Apparently, they were left in the tombs to nourish the departed on their journeys in the afterlife. |
Melon is healthy! |
Melon has a very high water content and is low in calories. Well-grown melons have an extremely high nutrient-to-calorie ratio. Red-fleshed watermelon is high in lycopene -- the same phytonutrient found in tomatoes -- a powerful antioxidant. Melons are high in Vitamin C beta-carotene, potassium Vitamins B1 and B6, and dietary fiber. Muskmelon is also high in adenosine, which makes it an extremely heart-healthy choice.
Melon is generally regarded as having cooling energy.
Please see your health provider for guidance on your own health program. |
Fresh melon as food |
The whole fruit of the melon (flesh, rind, and seeds) is edible! While we often eat slightly chilled melons straight up, there are any number of other options. They are great cubed in a fruit salad. Try muskmelon or honedew melon in a salad including cold diced meats. Melons may be served on a skewer as an appetizer, as a soup, the seeds may be roasted and ground, and watermelon rind can be successfully pickled.
Please wash your melon carefully before slicing! Since melons grow on the ground, there is some risk of contamination from organisms found in the soil or any fertilizers that may have been used in their cultivation.
Sniff your melon! That sweet characteristic "melon" aroma is a sure sign that your melon is ripe.
Melon — Try this: Cut a fresh cool muskmelon in quarters and carefully scoop out the seeds. Fill the center with a scoop of cottage cheese or yogurt and top with your favorite berries! |
Editor's Pick for Melon |
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References:
United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/nutrientdata accessed December 2008.
Murray, M, Pizzorno J and Pizzorno, L (2005). The Encyclopedia of Healing Foods.
National Geographic Society (2008). Edible: An Illustrated Guide to the World's Food Plants . |
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Green Folk Say |
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I'm ripe at the peak of summer. It's such a glorious time of year, I can't help but to sing a little song. |
Opera. Do you think I could make it in opera? That has always been my dream... (Some say it's impossible!) |
Next: meet "Mr. Sensitive Guy" Bert. Basil. Ciao, Bert!
Or go back to Veggie Personalities.
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