What is the galia watermelon?

Galia Melon is a hybrid of more common melons of melon and medowe and was developed in Israel in 1970. It is still grown there, Israeli galia, as it is sometimes called, is also grown in the southern United States, Latin America and Puerto Rico. Galia melon, which is awarded for its supportive smell and super sweet meat, carries with it a higher price than other melons found in supermarkets, but for melon lovers it is considered to be for its size for being a slightly larger market. When it ripens, the skin changes more yellow and the sweet smell of mature meat is obvious. It is these properties that determine the maturity of the galia melon, unlike traditional pressing of softness at the root, the method often recommends to test another family family of muskmelon. Galia melon meat is light yellow -green when it is mature and extremely juicy. Prefers scattered light rather than direct, constant sunlight and the soil should be rich in vYanzin drainage. Support is important with melon growth to prevent damage to the plant. Some growers of the melon wrap the fruit in the net to lift it off the ground.

Galia melons should be matured at room temperature and then kept in the refrigerator either whole or sliced ​​slices and last up to three days. The seeds should be discarded and discarded. Basically, the dessert melon consumed by itself, Galias can also be served in mixed fruit salad, puree and turned into margarites or daiquiri, or even frozen fruit sorbets can be transformed. Mediterranean chefs will often serve them with fresh grinding of black pepper or sea salt to complement the sweetness, and the press of fresh lemon or lime can also increase the taste of the galia.

The history of melon in general and its development as a popular part of the kitchen is not particularly clear. The melon seeds are almost identical in the appearance of cucumber seeds, sothat it is difficult to determine from archaeological findings how long melons are grown. Hampton Court, in England of the 16th century, grows melons as a kitchen crop and has become a popular fruit often reserved for the rich. It is assumed that both Spanish explorers and Columbus took melons to Western India and the new world where they flourished with ease. By the 18th century, US settlers regularly enjoyed melon and often grew them for profit.