Melons: an exploration of cultivars, distinctive traits, nutrient profile, and culinary applications

Melon is a rather large, oval-shaped, edible fruit of the cucumber family (Cucumis melo L.). It is currently cultivated all over the world, but originates from a temperate-tropical climate.

Melon is a light-tasting, calorie-dense, sweet, and refreshing fruit with many not only tasty but also healthful properties. Ideally, it quenches cravings on hot days and is a low-calorie snack. The properties of melon have long been used in natural medicine. Its value is appreciated by people on weight loss diets because it is mildly cleansing and moisturizing, which is also used in the treatment of many kidney and urinary problems.

Melon is 90% water. It also contains carbohydrates (glucose, fructose, sucrose), so most of its varieties are not recommended for people with high blood glucose levels. The above-mentioned β-carotene together with vitamin E determine the antioxidant properties of the fruit.

Depending on the color of the skin, taste, size and shape, we can distinguish different varieties of this fruit. It has a very sweet taste and many nutrients. Cantaloupe melon is spherical in shape, orange melon, which weighs up to 1 kg, and its skin is often ribbed alongside it. Another variation is the popular Gallic melon with a sweet, clear melon which also has a smelly shape and a yellowish-brown skin, covered with a grey colour, which is why it is often called a sugary grey melon.

The recipe for a salad with melon melon cucumbers tomatoes cocktail tomatoes a couple of balls of mozzarella oranges fresh leaves of basil olive oil from olive juice from lemon salt pepper sugar melon salad from melon peel must be cut with a special spoonful of melon-like balls. From the cucumber after cutting we remove the pests and crumbs. Cocktail pomegranates and balls we cut in half.