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Melons

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Sanjay Patil
Sanjay Patil

The document discusses the history, types, and uses of melons. It originated in Asia over 1000 years ago and is now grown worldwide. There are several types of melons including watermelon, honeydew, muskmelon, galia, and cantaloupe. Melons have a high water content and sweet flesh, and are eaten both as a starter and dessert, sometimes with ice cream or cured meats.

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Melons
AGENDA •History •Introduction •Different types of melon •Summary
HISTORY The melon originated in Asia and was known in China at least 1000 yrs B.C. It has been cultivated in southern Europe for centuries and now grows in warm climates, or under glass, all over the world. Three main groups of melon varieties can be distinguished as musk, cantaloupe
INTRODUCTION •A roundish fruit •It is a climbing plant •Hard rind and a sweet flesh and seeds at the center. •Different varieties range in size, shape and color. •It is eaten both as a starter and dessert. •Used in making jams and pickles.
DIFFERENT TYPES OF MELON
WATER MELON HONEY DEW
MUSKMELON GALIA
WATER MELON•Indigenous to Africa •It is rich red in color •Occasionally yellow flesh representing 91% water. •It is grown in •Available from summer to early autumn. •Round or oblong in shape, should be deep green in color •Mostly eaten as a thirst quencher in hot summer. •The stem should be slightly sunken and
CHARENTAIS • It is orange, sugary and fragrant. • Eaten both as a dessert or as a starter. • Available all round the year round in many •It keeps well when stored in a cool, dry place. •It ripens well when stored in a warm room. •It is fragrant even before being cut.
OGEN •A round small hybrid variety. •Named after KIBBUTZ. •First cultivated in Israel. •Available from spring to mild winter. •One melon should be allowed per person.
HONEY DEW •An oval melon. •Available all year round in most places. •It is delicate in taste. •Have a pale green flesh. •Goes well with a thin slice of raw cured ham or sweet wine such as Muscatel and Port.
GALLIA •A small round melon. •Found in Israel. •Its skin has a bark like or a netted appearance which turns from green to golden yellow when ripe and sweet. •To be served chilled.
CANTALOUPE •Originated in Asia. •Widely available during summer. •When ripe the melon is extremely fragrant and it is sweet. •It can be served with ice cream.
SUMMARY The melon has a very high water content. A good quality melon should feel heavy for its size and should have a thick unmarked rind that gives slightly when pressed gently with the fingers at the stalk end. The melons are broadly classified into three groups like musk, cantaloupe and winter melon. Melon is eaten in its natural state both in the beginning and at the end of the meal. Accompaniments are castor sugar and
Melons

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Melons

  • 3. HISTORY The melon originated in Asia and was known in China at least 1000 yrs B.C. It has been cultivated in southern Europe for centuries and now grows in warm climates, or under glass, all over the world. Three main groups of melon varieties can be distinguished as musk, cantaloupe
  • 4. INTRODUCTION •A roundish fruit •It is a climbing plant •Hard rind and a sweet flesh and seeds at the center. •Different varieties range in size, shape and color. •It is eaten both as a starter and dessert. •Used in making jams and pickles.
  • 8. WATER MELON•Indigenous to Africa •It is rich red in color •Occasionally yellow flesh representing 91% water. •It is grown in •Available from summer to early autumn. •Round or oblong in shape, should be deep green in color •Mostly eaten as a thirst quencher in hot summer. •The stem should be slightly sunken and
  • 9. CHARENTAIS • It is orange, sugary and fragrant. • Eaten both as a dessert or as a starter. • Available all round the year round in many •It keeps well when stored in a cool, dry place. •It ripens well when stored in a warm room. •It is fragrant even before being cut.
  • 10. OGEN •A round small hybrid variety. •Named after KIBBUTZ. •First cultivated in Israel. •Available from spring to mild winter. •One melon should be allowed per person.
  • 11. HONEY DEW •An oval melon. •Available all year round in most places. •It is delicate in taste. •Have a pale green flesh. •Goes well with a thin slice of raw cured ham or sweet wine such as Muscatel and Port.
  • 12. GALLIA •A small round melon. •Found in Israel. •Its skin has a bark like or a netted appearance which turns from green to golden yellow when ripe and sweet. •To be served chilled.
  • 13. CANTALOUPE •Originated in Asia. •Widely available during summer. •When ripe the melon is extremely fragrant and it is sweet. •It can be served with ice cream.
  • 14. SUMMARY The melon has a very high water content. A good quality melon should feel heavy for its size and should have a thick unmarked rind that gives slightly when pressed gently with the fingers at the stalk end. The melons are broadly classified into three groups like musk, cantaloupe and winter melon. Melon is eaten in its natural state both in the beginning and at the end of the meal. Accompaniments are castor sugar and