Cantaloupe

Agree, when we hear the word melon, our imagination immediately presents a rather large fruit of Central Asian origin, which is distinguished by a light, juicy pulp, sweet taste and an unusually delicate aroma. This is probably why many people are surprised about the cantaloupe melon, which has an unusual color flesh of bright orange color, which resembles a pumpkin.

Meanwhile, the cantalupa, which has a long history, is well known in America and Western Europe. By the way, the Hermitage has a document that indicates that melons were cultivated in Rome in the first century AD. This historical confirmation is presented in the form of an artistic mosaic copy of the floor of Roman baths and was discovered during excavations of the ancient city of Otraculum. In addition, on numerous still lifes of Dutch artists that date back to the 17th century, images of the cantalup are often present.

It is believed that the homeland of kanta¬lupy is Western Europe - it was from here that all kinds of varieties of this melon began to spread. By the way, cantalupa is the only type of melon that is widely cultivated both in the Old and New World. For example, in America, the words melon and cantaloupe are synonymous.

This variety of wonderful fruit is highly valued not only for its relatively low demands, but also, more importantly, for its rich aroma and delicate sweet taste. It is noteworthy that cantalupa is the only group of cultivated melons in the world, whose fruits are rich in carotene.

All cantaloupe varieties are mostly medium-ripened. The fruits are not intended for long-term storage, but they are quite transportable due to their strong peel. The plants have powerful large dark green leaves, and in shape, the fruits of the cantaloupe can range from segmented and very flattened to oval with a mesh-warty or smooth surface. The color of the bark is orange or yellow, while the flesh is characterized by a rich orange color and increased juiciness.

In order not only to enjoy, but also to make the most of this fruit, it is important to choose an absolutely ripe cantalupe. If you knock on a ripe melon, you can hear a dull sound. As another ripeness test, the following technique is used: scrape the skin with your nail. In the event of a green skin, you can not doubt and take the fruit. A good cantaloupe has hardness, it is not sluggish and has a juicy flesh that should by no means be fibrous or dry.

You can use cantaloupe both fresh and cooked. Use it as a regular melon. Often, culinary experts make high-quality honey (bekmes), candied fruits, powders, marinades, jam from cantalupa fruits. Seeds are also used - they produce edible oil.