Melon: 7 varieties to taste in the summer

As a starter, with a port tear and raw ham, or as a dessert, it is the most refreshing of our summer fruits. Review of its remarkable varieties.

The Cantaloup De Cavaillon… in Japan

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This variety, the most popular of which comes from Cavaillon (Vaucluse), was once considered the jewel of the vegetable garden. It takes its name from the Italian village of Cantalupo, near Rome, where it was sheltered in the gardens of a papal residence. Its bright orange flesh is soft, fragrant, and melting. In Japan, the cantaloup “Yubari King”, pampered in a greenhouse on the island of Hokkaido, is considered a real treasure. Perfectly spherical and with smooth skin, it is undoubtedly the most expensive in the world, costing up to several tens of thousands of euros.

The Canary Yellow A scent of sunshine

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It has the golden epidermis and silhouette of a rugby ball. On the market stalls, the Canary Yellow does not go unnoticed. Originally from Spain, this fruit with white pulp, fragrant and fresh, lends itself pleasantly to tastings in salads, jams, or sorbets. If its flesh has less hold than that of the different cantaloupes, it is better preserved and can wait several months, in the cellar or in a garage, before being consumed.

The Little Grey of Rennes All of a great

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It is neither its size nor its weight – no more than 10 centimeters in diameter for 400 to 600 grams – that make the greatness of this melon with the red-orange pulp, but its extraordinarily sweet flavor. However, the Petit Gris of Rennes has long since deserted the French primeurs. Only a few irreducible market gardeners from the Rennes basin continue to produce it. It must be said that this very old variety, never genetically modified, is considered fragile, requiring infinite delicacy during transport.

The Green Olive A Festive Dessert

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Its name comes from both its dark color and its water drop shape. Made from a rustic variety, The Olive Green, with thick and crumpled bark, has the particularity of keeping itself for a very long time. Harvested late, from August to October, it can be kept in a cellar or cellar until February. Also nicknamed “Green Christmas” in the South of France, it was once one of the thirteen traditional desserts served during the end-of-year celebrations in Provence, alongside apples, oranges, and pears.

The Galia Flavors of the Orient

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Designed in the 1970s in Israel, the Galia is named after the daughter of its inventor, agricultural engineer Zvi Karachi. This hybrid, derived from the two varieties Ha’Ogen and Krimka, gives fruits of round shape, weighing about 1 kilogram. Once mature, its skin, rough and finely embroidered, pull towards yellow. Its flesh, light green, is soft, thirst-quenching, and tangy.

The Serpent Melon A funny head

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The leopard cannot change its spots! Due to its green, long, and bicornuous appearance, the Serpent Melon has everything from the… cucumber. And for good reason, the melon belongs to the large cucurbit family. Ancient and rare, very popular in Central Asia, the so-called “Armenian cucumber melon” is 5 to 10 centimeters in diameter and can reach 1 meter in length. Crunchy and slightly sweet, it is prepared in vegetable, raw, cooked, or vinegar, just like a pickle.

The Charentais Rond like a balloon

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From mid-May, his appearance on the stands of the first ones is a carbonator of the arrival of summer. Round as a ball, streaked with wide green furrows, it is easily grown and it is the most consumed melon in France. To choose it well, you have to pay attention to its weight – the heavier it is, the more sugar-soaked it is – and to its peduncle, which should ideally come off easily. Contrary to what its name suggests, the Charentais does not grow in Charente, but in three different basins: South-West, South-East, and Centre-West. The smell of its orange pulp can be strong. We love it… or we hate it!

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