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Melon - Wikipedia A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit It can also specifically refer to Cucumis melo, commonly known as the "true melon" or simply "melon"
24 Types of Melons from Around the World - PureWow Is it really even summer before you’ve sunk your teeth into a juicy piece of melon? There are way more varieties out there beyond cantaloupe and honeydew Read on for 24 different types of melons to look out for at the farmers market
Types of Melons: Different Melon Varieties With Pictures and Names There are many types of melons that come in all shapes, sizes, and colors Varieties of melon such as honeydew melons, cantaloupes, and watermelons are among the most popular kinds of melons consumed in summer However, you don’t have to limit yourself to these yellow or green types of melons
A Guide to Types of Melons - Serious Eats There are a number of melon varieties, but most people are only familiar with a few Get all the juicy details on this delicious fruit with our guide to 10 melon varieties, including their similarities and differences, plus where and when to shop for them, and how to serve them
Melon Variety Guide - Veritable Vegetable If a melon feels heavy for its size, that means it is likely to be sweet and perfect to eat right away Learn more about all the varieties we’ll be carrying this season – from the classic watermelon to the eye-catching Piel de Sapo!
Types Of Melons, Explained - Tasting Table Rich and juicy, melons are powerhouses of both flavor and nutrition They're part of the gourd family Cucurbitaceae, which also includes pumpkins and squash, and those that are sweet belong to a
Melon | EatFresh Melons are usually round or oblong, are juicy, and taste sweet The outer rinds are typically green, brown, or yellow The inner flesh has a large variety of colors including pink, yellow, orange, and green Ripe melons can be stored on the counter for 3-5 days or in the fridge for 1 week
Melons - Clovegarden 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