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Frequently Asked Question
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Many Melons originated in the Middle East and gradually spread their popularity across Europe. |
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Melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California. |
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Melons, Squashes, and Cucumbers all belong to the Cucurbitaceae, or gourd family of plants. |
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Melon varieties are now endless! Cantaloupe, Honeydew, and Watermelon are the most well known varieties. |
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Cantaloupe gets its name from the Italian city of Cantalupo, where it was grown since the first century AD. |
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Melons should not have cracks, soft spots, or dark bruises. Avoid those with green or very yellow rind, soft rind, off fragrance, large bruises, cuts, shriveled skin or mold. |
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Melons are a good source of vitamin C and potassium. They have high water content are relatively low in calories, They are also fat and cholesterol free. Cantaloupes are exceptional sources of beta carotene, which provides vitamin A. Honeydews are rich in vitamin C and potassium. Watermelons are full of vitamin C and they're also a good source of vitamin A, potassium and fiber. They also contain high amounts of lycopene, a substance that can prevent heart diseases and some cancers. |
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Honeydew-The sweetest of all the Melons. |
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Melons will not get sweeter after they are harvested. They have no starch reserves to convert to sugar. |
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Most Melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature. |
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Use a large spoon or an ice cream scoop to remove the seeds from a Melon. |
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Leaving the seeds in a halved Melon during storage will help keep it moist |
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In North America, pickled Watermelon peel has long been a favorite relish. A recipe was included in a 1796 book called "American Cookbook" by Amelia Simmons-Citron. |
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Puree and freeze Watermelon juice for refreshing ice pops. |
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Yes, In Russia a beer is made from Watermelon juice. |
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| © 2006-"The Sol Group" |
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