Melons

• General & History
• Melon Terms
• Varieties
• Melon Products
• Health & Nutrition

General & History

There are two broad categories of melon and one odd one.

• Muskmelons:

    C. Cucumis melo, the same genus as Cucumbers, probably originated in Western Asia (Persia and surrounding). These melons have thick walls and hollow centers containing loose seeds and fibers.

• Watermelons:

    C. Citrullus lanatus, of African origin. These melons have solid, almost uniform flesh all the way through with seeds embedded in the flesh.

• Horned Melons

    C. metuliferus, of African origin and internally built more like a Tindora Gourd than like any of the other melons.

Melons are generally eaten mature when the flesh becomes sweet, which contrasts with gourds, squash and cucumbers which are eaten immature. The rind is tough but not hard and the flesh is always watery. Most are eaten raw but some are cooked, particularly in soup. Most have thick walls and a hollow center containing seeds, but the Watermelons are solid and uniform all the way through with seeds embedded in the flesh. Most melons will store at room temperature maybe a week and not much longer refrigerated, but there are a few, such as the Hami and Christmas melons that will store much longer at room temperature.

Melon Terms

• Sutures - grooves running from the flower end to the stem end.
• Netting - a raised pattern of lines in a netlike pattern, generally light tan in color, These are very intense on the familiar muskmelon.
• Slip - dropping the stem when ripe. A melon that normally slips, such as a muskmelon, that has some stem or tears where the stem was is picked too unripe. Many melon types do not slip so some stem or stem tear is normal for those.
• Winter melon - commercial term for late maturing varieties, not to be confused with the "Winter Melon" seen (usually cut in large chunks) in most Asian markets, which is actually a gourd.

Varieties

All Melons (with the exception of Watermelons) are of the same species, C. melo, so can be interbred to create new varieties. There are, however, several recognized C. melo varietal groups.

• Cantalupensis group   (now includes Reticulatus) have an often netted rind and aromatic flesh ranging from salmon to orange but sometimes green. These include the muskmelon (called Cantaloupe in the U.S.), true cantaloupes, Persian melons, and others. These melons slip their stems when ripe. Reticulatus designates the netted rind melons as distinct from true cantaloupes which are sutured but not netted.
• Conomon Group:   Oriental pickling melons, used in Korea and Japan. Not found in North America and scarce in Korea.
• Inodorous Group:   late-maturing melons called "winter melons" in U.S. agriculture, including crenshaws, casabas, honeydews, Juan Canary, Santa Claus. These melons have non-aromatic flesh usually green or white but sometimes orange. They do not slip their stems when ripe.
• Flexuosus group:   the snake melons, or snake cucumbers (not to be confused with the snake gourds).
• Conomon group:   Oriental pickling melons. Generally smooth, cylindrical, green, white or striped, with white flesh.
• Dudaim group:   mango melon, pomegranate melon, Queen Annes melon. These are small and round to oval, light green, yellow or striped with firm yellowish-white flesh. Not seen in North America.
• Adzur Group / Chate Group   Ancient melons always eaten unripe. They are still grown in Egypt, the Levant, and Puglia Italy. they are closely related to the Flexuosus group, with properties similar to the Armenian Cucumber. Not seen in North America.
• Mormordica group:   phoot and snap melons. The fruit is oval or cylindrical with smooth skin that cracks at maturity. Not seen in North America.

Afghan Melon

This melon is similar to the Persian Melon but greener with rather sparser netting. They are only moderately sweet so should be selected with a fair amount of flex at the flower end to assure ripeness. I haven't seen these for awhile, but they're sure to become more common in the future. When the U.S. pulls the troupes out of Afghanistan anyone who cooperated will have to leave the country and they'll head straight for Los Angeles where every other ethnic group has settled. Soon they'll be opening restaurants and demanding Afghan melons in the markets.

Ananas Melon

There seems to be a lot of variation in melons called "Ananas". Some by this name are spherical and have sutures, and may also have light netting or blotching. Others are oval and lightly netted over green or orange skin, with no or very faint sutures. The photo specimen is sold as "Melon Ananas d'Amérique à Chair Rougea" and is said to be similar to those grown by Thomas Jefferson in his garden - or by his slaves, anyway. Another "Melon Ananas d'Amérique à Chair Verte" has green and yellow flesh and yellow skin with light sutures and very light netting. The photo is of an unripe "Melon Ananas d'Amérique à Chair Rougea". The light splotches will be more white when fully mature. In any case, the flesh is aromatic and very sweet, and the melons are from 3 to 5 pounds in weight.   Photo by Rasbak distributed under license Creative Commons Attribution-Share-Alike v3.0 Unported, attribution required.

Armenian Cucumber

Market size varies widely from 6 inches long and 1-1/4 inches diameter to 21 inches long and 2-1/2 inches diameter but they can grow to a yard long and over 3 inches in diameter. They are very much like a cucumber in structure and in taste, if raw. The skin is very thin and tender and is almost never peeled. Smaller sizes are often pickled and the resulting pickles have a rather different flavor from cucumber pickles.

Armenian cucumbers are seasonally available fresh in Southern California (May to July) and are grown as a garden vegetable in Florida and other suitable areas, but I understand they're almost impossible to find fresh in Armenia. Pickled they can be found in any market serving a Western Asian or Near Eastern community. They're usually packed in Lebanon or surrounding regions and labeled "Mikti" or "Wild Cucumber". The front photo specimen was 12 inches long (uncut), 2 inches diameter and weighed 14-5/8 ounces. The middle one was 14-1/2 inches long (if straight) 1-3/4 inches diameter and weighed 10-1/8 ounces Details and Cooking.

Bitter Melon

Canary Melon

This bright yellow mellon, oblong and pointy at the ends like an American football, is now grown by the truck load in California. A fully ripe Canary is about as sweet as melons get. The flesh is firm, almost crisp, white to faintly greenish, and light pink or orange around the seed cavity. Select melons that are bright yellow and springy at the flower end but not mushy. This melon is a yellow variety of the Piel de Sapo, a melon popular in Spain. The photo specimen was 9 inches long, 6 inches diameter and weighed 5 pounds 7 ounces.

Cantaline

This cross between a cantaloupe and a honeydew has been grown more in South America than in North America, but is becoming more available here. It's marketed as "Orange Flesh Melon" and "Kandy Melon". The flesh tastes similar to cantaloupe, is firm, almost crisp, and quite sweet right to the thin rind. The rind is smooth with some scattered netting and when ripe becomes quite pale, sometimes almost white. Also look for some springiness at the flower end. The photo specimen was 6 inches diameter and weighed 3 pound 13 ounces.

Cantaloupe

Cantaloupe - Muskmelon

The common market "Cantaloupe" in the U.S. is actually a Muskmelon, not a True Cantaloupe. I realize the entire fruit and grocery industries go along with calling it "cantaloupe", but I'm going to call it a Muskmelon anyway - and besides, that's what my Connecticut based family called it when I was a child.

Cantaloupe - Athena

Cantaloupe - "Tuscan Style"

A specialty of Dulcinea Farms in California - it is, of course, a Muskmelon, not a true Cantaloupe.

Carosello & Barattiere

These Melons are grown mainly in Puglia, in the heel of Italy, where they are highly thought of - the rest of Italy may be too cool. They come in many shapes, and are closely related to the first melons to be cultivated in Ancient Egypt, the Chate Melons and Snake Melons. They are always eaten in the unripe form, as Cucumbers are. Their characteristics are similar to the closely related Armenian Cucumber, a Snake Melon.   Photo by Angelo Signore distributed under license Creative Commons Attribution-ShareAlike v3.0 unported.

Casaba Melon

This fairly large mellon (4 to 10 pounds) has a wrinkly skin and is usually flat at the flower end and with a point where the stem attaches. The white to slightly yellow flesh has little flavor and is only lightly sweet when the melon is fully ripe. It ripens unevenly, very soft near the seeds and still rather firm near the rind. Personally, I don't see the point of this melon since sweeter, more flavorful melons are available at the same price per pound.

Casabas are ripe when the flower end has plenty of give but is still springy. This melon has no odor so that isn't an indicator of ripeness, and it does not slip when ripe so stems or stem tears are not an indicator it was picked too soon. The photo specimen was 8-1/2 inches diameter, 7-1/2 inches long and weighed 9 pounds 3 ounces. The Casaba melons originated in western Asia and in the U.S. is grown mainly in California.

Cavaillon Melon

Cavion Melon

Charentais Melon

This is a small European melon, globe shaped with a smooth to slightly netted gray, gray-blue or yellow-green rind with distinct but shallow sutures. Flesh color ranges from greenish to intense orange depending on cultivar. Some sources say if the color of the rind becomes yellowish they are over-ripe, but, again, that seems to vary with cultivar - these were just about perfect.as shown.

This is an aromatic melon with flesh that's exceptionally sweet right out to the very thin rind. Flavor is quite attractive and somewhat lighter than cantaloupe. This is the favorite melon of the French, who commonly use it as a breakfast melon. Cut in half it will serve two. They also split them in half, scoop them out and fill with a sweet wine such as Marsala or Madeira to serve as an appetizer. The larger of the photo specimens (the cut one) was 5 inches diameter and 2 pounds 3-1/4 ounces.

Chate Melon

This is the first melon to be cultivated, and was popular in Ancient Egypt, from where it traveled into the Levant. It is still grown in Egypt today. Most translations of ancient documents call it "cucumber", but the cucumber was unknown in the region until much later, introduced from India during Classical Greek and Roman times. On the other hand, like the Armenian Cucumber, a Snake Melon, it is eaten immature and is very much cucumber-like. Unlike the cucumber, it's outside is very fuzzy.   Photo by Dr. Harry S. Paris ©, permission granted, attribution required.

Christmas Melon

These 5 to 8 pound football (US) shaped melons have a mottled yellow or green rind and pale green or pale orange flesh depending on variety. The photo specimen was 8-3/4 inches long, 6 inches diameter and weighed 5 pounds. They are very sweet when ripe and are similar to Piel de Sapo with some varieties looking very much like that melon but others are smoother and some have a little or a lot of netting as in the photo. These melons get the name Christmas or Santa Claus from their late season harvest excellent keeping properties - even to Christmas if stored in a cool place.

Citron Melon

This melon is thought to be ancestral to the Watermelon and originated in Africa. It now grows wild in Baja California though no one knows how it got there. It is also both cultivated and considered a weed in much of the Southern U.S. though rarely in pure form there due to accidental cross breeding with commercial watermelons.

This melon is not to be confused with the citrus fruit Citron, though they are both used mainly candied or as preserves and pickles. Citron melon is very high in pectin so is a desirable ingredient for preserves. The flesh is much stiffer and more strongly flavored than that of watermelon. Details & Cooking.   Photo by Kazorpal distributed under license Creative Commons Attribution-Share-Alike v3.0 Unported, attribution required.

Colocynth

This melon grows under very harsh arid conditions. It is found in the Sahara Desert and Sahel regions of Africa, and ranges as far east as India. It was well known in Ancient Egypt, and there is evidence it was in use at least as far back as the Neolithic.

Colocynth is related to the Citron Melon and Watermelon, but the fruit is less than 4 inches in diameter, and its white flesh is dry, spongy, and very bitter. The seeds are also somewhat bitter. They are pressed for oil, or are roasted and eaten whole. These seeds are used to make Egusi, a thickener used in West Africa, but seeds of other watermelons may also be used. In Nigeria, Colocynth is intercropped with Cassava. It is cultivated in India, and on a small scale on the island of Cyprus.   Photo by Ji-Elle distributed under license Creative Commons Attribution-ShareAlike v3.0 unported.

Collective Farm Woman Melon

A Ukraine melon, spherical, 7 to 10 inches in diameter with smooth skin. It is ripe when the skin turns from dark green to light orange. The flesh is light yellow-green getting darker near the rind and is very sweet and aromatic. This is an early ripening variety that can be grown as far north as Moscow. Some are now grown in North America but not yet on a commercial scale.   Photo copyright unknown - but it's splashed all over the Internet.

Crenshaw Melon

This is a hybrid between the Casaba and Persian melons that weighs in at 5 pounds or higher. It is a bit flattened at the stem end giving it an acorn shape. The skin, though still wrinkly is a bit smoother than the Casaba. Yellow when ripe, older varieties have green flesh and newer ones have salmon pink flesh.

Duda'im Melon

This melon is pretty much inedible, but is a popular garden decorative. It is also valued for its strong perfume-like aroma. The photo specimes are fully ripe and orange, but some cultivars pass through many colors as they mature. The flesh is thin and insipid, though some cultivars may have a hint of sweetness. Other cultivars may also be very sour or bitter. These melons originated in Persia around the 9th century CE and were carried as far as Andalusia by Islamic invaders. They are generally 3 inches diameter or less.   Photo by Poisondartfrog distributed under license Creative Commons Attribution-ShareAlike v3.0 unported non commercial

Galia Melon

Gaya Melon

Ivory Gaya Melon Originally from Japan, this melon is now grown in Mexico and South America, but the photo specimen was procured at a Los Angeles farmer's market from a Japanese grower who described it only as "Japanese Melon". I have recently seen it in one of the larger Asian markets in Los Angeles. It has excellent keeping properties (these melons sat around on my kitchen floor for nearly 2 months before I got around to photographing them). The rind is very thin, the flesh is crisp and moderately sweet and the stems were not slipped. Chamelon Gaya Melon On the outside this mellon looks a lot like a Piel de Sapo but inside it's different. In the center the flesh is light orange shading to white, then green as it gets closer to the hard but very thin rind. It's said to taste like pears and bananas, but I think its soft flesh tastes like an extremely sweet melon. It is ripe when it has some give at the flower end. The photo specimen, purchased from an Asian market in Los Angeles marked as "Green Melon", weighted 2 pounds 6 ounces and was 6-1/4 inches long and 4-1/4 inches diameter. The stems do not slip.

Gallicum

Green Melon

I have Purchased these from Asian markets in Los Angeles from early July through August, sold as "Green Melon" or "Taiwan Green Melon". A seed company reports they are used for cooking in various ways. The largest of the photo specimens weighed 1 pound 6 ounces, 4 inches diameter and 4.5 inches long. Most are smaller. 2018 US $1.99 / pound.

These were sold not quite ripe with crisp, very moderately sweet flesh, as would be expected for a pickling melon. The flesh becomes fairly soft when fully ripe, with just a touch of crispness near the peel. Fully ripe the flesh is moderately sweet and the flavor is similar to Honey Dew, but not as sweet. To chose one that is optimally ripe, look for a yellow blush on part of the melon. If it is all yellow it may be over ripe.

Hami Melon

This type of "Chinese muskmelon" originated around Hami in the Uighur lands of Central Asia now claimed by China as Xinjiang Uygur A. R. provence. Several varieties are now grown in California and Oregon as well as in Tajikistan, Uzbekistan and other adjacent Central Asian countries.

They are generally football (US) shaped with a yellow-green lightly to only vaguely netted rind and orange, salmon, white or green flesh. The flesh is distinguished by being fairly crisp, even brittle, and most are just medium sweet. The flesh freezes well so they are good for frozen deserts. Hamis keep well and will store for a couple of weeks or more at a cool room temperature.

Hami Melon - Oval [PLU #4332] This is the Hami melon most common in Southern California markets. They can grow to as much as 11 pounds but the photo specimen was 7 pounds 3 ounces, a bit above average, and was purchased in mid July. The rind is yellow-green and lightly netted. The flesh may be orange, salmon, white or green depending on variety. It is crisp and light, almost airy, with medium sweetness and medium melon flavor. To be sweet these melons need to be very ripe, so select ones that have a fair amount of give at the flower end (but no sign of rot). They will ripen more if left sitting on the kitchen floor, but it's a long lasting melon so it'll take time. These melons do not slip their stems. Hami Melon - New Century [Uzbek Hami Melon] This Hami melon started to appear in quantity in Southern California markets in July 2008. The photo specimen is typical at 8-1/2 inches long, 5-1/2 inches in diameter and 4-1/8 pounds with very lightly sutured smooth green skin. The medium sweet flesh is light orange and has the typical Hami crispness. Select melons that have a fair amount of give at the flower end (but no sign of rot). These melons do not slip their stems. Hami Melon - Round [reticulatus group]   A globe shaped melon with a white or light yellow smooth rind and light orange to pink flesh. The flesh is crisp as with oval Hami melons and they can grow to about 12 pounds but more often are around 5 pounds. I have not seen any in Southern California.

Honeydew Melons

Honeydew Melon A round melon with an almost white rind which may be slightly green or slightly yellow. The flesh may be white, pale green or pale orange, firm and similar to the Muskmelon, but sweeter and with a milder flavor. Golden Honeydew A yellow version of the Honeydew. The one in the photo weighs 3 pounds 11 ounces and is 7 inches long by 6 inches diameter The flesh is white and quite sweet even when still a little crisp. It is ripe when the flower end has some give. Orange-Flesh Honeydew [Temptation Melon]   Actually this is a Muskmelon but has the appearance and size of a white honeydew melon. The flesh is medium orange turning green towards the rind. It is ripe when the rind starts to take on an orange tint. The flesh is similar to other Muskmelons but a little more delicate and honeydew like.

Japanese Melon

A round to slightly oval melon with strong netting on a green rind. They are generally 3 to 4 pounds with very sweet white to green flesh. In Japan these are very expensive "gift melons" selling for around US $100 each. They are hothouse grown with controlled heat to assure highest possible sweetness, and then expensively packaged. These melons don't slip, but stem tears would be unthinkable, so they are normally sold with a piece of the vine still attached. Young melons are sometimes scratched to produce scars if the netting pattern needs a little filling out. In California these melons could be field grown, but nobody seems to bother.   Photo by Bobak Ha'Eri distributed under Creative Commons Attribution-Share Alike 2.5.

Kiwano

This odd African melon is grown in the Kenya, Israel, New Zealand and the U.S. as a decorative fruit and in Australia as a noxious weed. Now grown commercially in California they have a long shelf life and are easily shipped so you will find a few in supermarkets but often at prices that will leave you gasping. The photo specimen was 4-3/4 inches long, 2.8 inches diameter and weighed 11-3/4 ounces, from a small chain supermarket for $2.99 each or $4.07 / pound. Major supermarkets may charge as much as $4.99 per melon.

They are sold mainly as a curiosity and are not expected to be a viable food crop until varieties with a higher sugar content are developed. Currently they have a light refreshing flavor but are not real sweet. It's the seed mass you eat as there is very little edible flesh inside the hard rind. Note: seed merchants are also selling purely decorative varieties which look about the same but are very toxic. You won't eat those by accident because the toxin is extremely bitter. Details and Cooking

Korean Melon

This small bright yellow melon with shallow light yellow sutures is commonly found in Chinese and Korean markets. The photo specimen was typical at 1 pound 1-1/4 ounces, 4-1/2 inches long and 3.5/8 inches diameter. It was purchased from a large Asian market in Los Angeles (San Gabriel) for 2016 US $1.79 / pound. The most perfect ones are sold in Korean markets at a significantly higher price.

The crisp flesh of this melon is white to pale peach and moderately sweet. The rind is very thin and doesn't need to be peeled, though it commonly is peeled. The seeds are very small and soft, and the seed mass is always eaten with the flesh as it is by far the sweetest part. In Korea there are many varieties, and many are pickled, or even made into kimchee. Only the sweetest varieties are marketed in North America, but they can still be pickled. This is a perishable melon and should be eaten within 5 days of purchase.

Korean Melon

A hybrid recently developed in Korea, this ia a round to slightly oval smooth yellow skinned melon often found in Korean markets. These are "gift melons", carefully grown to be blemish free and even in California sell for around $2/pound when in season. The photo example weighed 2-1/4 pounds. The stem does not slip so some stem is included (a stem tear would be an unacceptable blemish). The flesh is a very pale yellow-orange to white, fairly crisp and quite sweet. They are ripe when there is some springiness at the flower end. See also the sutured Korean Melon, also commonly found in Korean markets.

Mediterranean Melon

Muskmelons

Muskmelon, Eastern [reticulatus group] A round melon that is little seen outside the growing area in eastern North America because it doesn't ship well. Unlike the common Western Muskmelon these have both netting and sutures. The flesh is orange (some green fleshed varieties are grown) and they have a distinctive aroma when fully ripe. These slip, so a stem or tears in the fruit where the stem was indicate it was picked unripe and will have inferior flavor. Muskmelon, Western [Cantaloupe (US), PLU #4050, reticulatus group] This round melon is commonly called "Cantaloupe" in the U.S., but is not a True Cantaloupe. These melons have very dense netting and no sutures, orange flesh, a distinct aroma when fully ripe and the familiar muskmelon flavor. The flesh is quite firm even when fully ripe, the rind is strong and they keep a couple of weeks making them the preferred muskmelon for U.S. commerce. These slip, so the stem scar should be deep and smooth at the bottom with no stem fragments or tears, which would indicate it was picked unripe and will have inferior flavor. The photo specimen was near the large end of the range, 7-1/2 inches long, 6-3/4 inches diameter and weighing 5 pounds 6 ounces. "Tuscan Style Cantaloupe" [reticulatus group] This melon is a specialty of Dulcinea Farms, a large melon grower in California. It is deeply sutured like an Eastern Muskmelon, but has the fine mesh pattern and excellent shipping properties of a Western Muskmelon. The Tuscan is a beautiful melon to look at - right up to the point when it is fully ripe - then it becomes as grungy as shown the photo. The photo specimen weighed just over 6 pounds and was 8 inches long and 6-1/2 inches in diameter. It was eaten the day after this photo was taken and was perfectly ripe and delicious. For how they look in the store see Details and Cooking.

Ogen Melon

Orange Flesh Melon

Oriental Pickling Melon

[Wolgwa (Korea); Shirouri (Japan); Cucumus melo, Conomon Group]

This melon has been used pickled in Korea and Japan, mostly for court or celebration dishes. It is not commonly used today because it has become rather difficult to find, now mostly a home garden item. It is not sweet, more cucumber like, and eaten immature. They can be up to 11 inches long.   Photo by distributed under license Creative Commons Attribution-Share-Alike v4.0 International.

Papaya Melon

Of course in Asia these melons are very carefully grown to make sure appearance is perfect, because the two most potent flavor enhancements used in Asia are perfect appearance and an absurdly high price. The photo specimen was 5-3/4 inches long, 4 inches diameter and 1 pound 9-3/4 ounces.

Pepino Melon

Persian Melon

Similar in appearance to a Muskmelon but larger (generally around 5 pounds) with sparser netting over a greener background. There are also more spherical varieties but the elongated variety is the one most grown and sold in Southern California. The pink-orange flesh is somewhat milder than Muskmelon. Unlike Muskmelons the Persian does not slip it's stem when ripe, so a bit of stem or stem tears do not mean it was picked too green.

Piel de Sapo

The name, literally "toad skin", describes the green and yellow blotched coloration and bumpy texture of these melons. They may be lightly and randomly sutured - or not. It is a very popular melon in Spain and grown in Central and South America for export to Spain in the off season, but is only just beginning to appear in other European markets. Some are now grown in Arizona, Colorado and California but they are not yet common here. Similar Spanish melons are the Rochet and Tendral, while this general type of melon is represented in North America more by a yellow version, the Canary Melon and by the late season Christmas Melon.

The photo specimen was 8 inches long, 5 inches diameter and weighed 4 pounds 7-3/4 ounces. The flesh is firm and fairly sweet, shading from green at the rind to slightly orange near the seeds. The rind is about 1/4 inch thick, and the seed cavity is small but packed tightly with seeds. These are long lived melons - both the whole and cut ones sat on my kitchen floor for about 2 months without any sign of degradation.

Red Moon Melon

Rochet

Santa Claus Melon

Sharlynne Melon

In appearance it looks like an elongated orange musk melon but the flesh inside is light yellow-green and tastes more like a bland but fairly sweet honeydew. The flesh ranges from very soft in the center to firm at the rind. They are ripe when the background color turns from green to light orange and there is some give at the flower end. Also check the stem end because that's where they often start to rot. They are extremely perishable keeping for only a few days once ripe. The seed mass of a ripe melon is often completely liquid and can be poured out. The photo specimen was 4 pounds 5 ounces, 8 inches long and 5-1/2 inches diameter - a bit more elongated than most.

Sugar Kiss Melon

I was very critical of this melon when it first appeared, but in 2018 I bought two slightly different melons under the name "Sugar Kiss Melon", One cultivar was over-sweet and bland, as described above, the other cultivar was very good. Problem is, I don't remember how to tell the difference.

Sprite Melon

Vietnamese Melon

Watermelon

Watermelons originated in southern Africa but were already grown as a crop in Egypt 5000 years ago and are now planted throughout the world. China got them in the 10th century CE and is now the largest producer. They were brought to North America in the 16th century where California, Georgia, Arizona and Texas are the major producers.

Watermelon fruit is unlike the Cucumus melons of Western Asia in that they are not hollow in the center but have a uniform pulp throughout. Many sizes have been developed (the examples here are 22 pounds for the large and 3-3/4 pounds for the small) and a number of colors. Yellow and white are fine for decorative accents, but as usual I recommend the standard red color as the best tasting,

Seedless Watermelons are not actually without seeds, but the seeds are all or mostly immature, white and very soft when the melon is ripe. Making a seedless watermelon is quit a feat of genetic engineering, but personally I don't see the point - I've always just swallowed the seeds anyway so they don't bother me. I find the standard watermelon to have better flavor and texture than the manipulated ones, and I am not alone in this opinion.

The ancestral Watermelon (Citrullus lanatus var citroides), known as the Citron Melon, is still extant and is now wild in Southern and Baja California, though nobody knows how it got there. The white flesh is so firm it's sort of "rind all the way through" but its high pectin content makes it popular for preserves. Details and Cooking.

Watermelon, Yellow Skin

These melons were grown in Mexico, but specifically for the Vietnamese Tet festival, the begining of Spring. They each had a big red Tet sticker on them. The colors yellow and red are very important to the festival, and this melon provides both. Mercifully, it has seeds, as it would not be appropriate to celebrate Spring with a sterile melon. The large one was 10-3/4 inches long, 6-1/2 inches diameter and weighed 9 pounds 9 ounces. It had excellent watermelon flavor and texture. These were purchased from a large Asian market in Los Angeles (San Gabriel) for 2018 US $0.99 / pound. With Tet only 6 days away, many in the market were buying red and yellow flowers for their home altars (the dominant religion in Vietnam is the native folk religion).

Winter Melon

Melon Products

Egusi

This product is made from the seeds of a variety of watermelon and used throughout the countries of West Africa. The seeds are toasted, shelled and ground. It is a popular thickner for stews and soups throughout the region.   Details and Cooking.

Health & Nutrition

Melons are non-toxic, non-fat and low in calories, but due to their very high water content they have modest nutritional value. Orange fleshed melons are fairly high in vitamin A, some rating even USDA "Excellent Source", and also foliate and potassium. Green or white fleshed melons provide little but potassium.

Melons need almost no digestion. Eaten on an empty stomach they will go on through immediately. On two occasions, to test reports that scientists had found a Viagra-like substance in watermelon, I ate an entire 12 pound watermelon in one sitting. This is not difficult for me because once I start on a watermelon I just can't stop. I'll eat until I'm in pain, then lie down until I can eat more.

No Viagra-like effect whatever was observed (and in one case I ate the rind out to the peel in case it was there), but they did sweep my guts absolutely bright sparkling clean.