What is the melon?

It is hard to dislike the melon, whether you buy small with yellow meat, long heavy those that occupy the shelf in the refrigerator, or many varieties between them. Made of almost 92% water, this melon lives well in its name. It is used in many parts of the world as refreshing - especially in cooling - tasting fruit with susceptibility when it is consumed in slices to drip on the chin.

Foreign believes that melons came in South Africa and their name concerns not only fruit but also to a specific plant, but also citrullus lunatus . Because the genus is important. Most melons belong to the genus, cucumis , but melons are classified differently in citrullus . Citrullus includes a variety of vine plants that tend to come from desert conditions. The standard melon variant is Tsamma Melon, which has a much higher number of pectins and grows wildly in Kalaharidert.

Tsamma melons and melons have much stronger bark than the melons of the Cucumis genus. This is called exocarp . What is inside the melon meat consists of endocarp and Mesocarp or fruit meat. There are uses for exocarp, you will find recipes for bark around the world, including popular South American, such as pickled water melon. Early melons and still many today contain a number of black seeds, which are also edible. In the 20th century, however, plant varieties were created without seeds, resulting in melons with much less seeds and what seeds are usually so hard and light white, unlike typical black.

Since the watermelon is doing well in warm conditions, it is not surprising that planting the plant is spreading to places like Egypt, where it is assumed that 200000 BCE is grown. China soon became a passionate cultivator Citrullus lunatus, at least 10th century, although there are some that claim the first as asThe Iji country that cultivated melon was Vietnam. When Moors attacked China or established a trade, the cultivation of melon spread over Asia, the Persian Gulf and from there to Europe, and the first US settlers grew fruits until the 17th century, although some indicate that the New World explorers introduced the plant on the native Americans at the beginning of the 16th century.

The first version of Citrullus lunatus were quite susceptible to the disease, so the fruit was mainly enjoyed as individuals. Interest in the production of a product of more forward, durable and durable product has led to numerous new cultivars in the age of 40. Although there are a lot of farmers in the US, the greatest producer of fruit is the Chinese today. Cultivary variants exist in large numbers, including small round varieties, a beautiful color series of red, bright yellow and orange and square stackable versions that derive their shape from growing in glass containers. There is nothing wrong with the classic version, although some claim to be smallerThe versions are much sweeter.

usually used melon most commonly used in slices, but can also be added to smoothies, fruit salads or even grilled round slices called steak melon. Common practice in serving such a steak either grilled or raw is to add salt, which many believe that increases the taste. Another practice, very popular on university campuses, is to bore the whole to the melon and add alcohol, then eat this alcoholic version in slices.

In the US, you will most likely find a fresh melon available from the end of spring to summer and can be grown locally in places like Arizona, California and many southern states. Melons are a good source of fiber, potassium A A, B6 and C vitamins. High water aobsah fruit with a low calorie content makes it popular among dieters. In addition, the high water content is fantastic if you try to get a person to consume more fluids. Those who can avoid water, especially children, but instead n are nAPROPO willing to eat this popular fruit.