FoodFood InformationFruit
Botanically melons are in the same family as gourds and are related to
cucumbers and squash, which also grow on vines. They have a very high moisture
content and should have a high sugar content. Even though they are sweet,
they have a fairly low calorie count.
All melons (except watermelon, which is a different branch of the same family)
are structured similar to winter squash, with a hollow cavity that contains
the seeds. Their flesh is seed-free. The watermelon is structured like a
cucumber or a summer squash: The seeds are dispersed throughout the flesh,
rather than being concentrated in a seed cavity.
Melons come in assorted sizes, shapes, skin colors, and flesh colors. Even
though there are hundreds of kinds of melons, only about a dozen varieties
are grown commercially, and three of these comprise about 90 percent of
the total melon tonnage. The rest of the melon varieties are not as a rule
as flavorful as the top three. These three, in order of tonnage and merit,
are the cantaloupe, honeydew, and crenshaw. The also-rans, in alphabetical
order, include the Casaba, Galia, Green Tendral (Spanish Melon), Juan Canary,
Persian, Santa Claus, and Sharlyn. The also-rans should only be considered
when the top three are not available.
Choosing a perfect melon requires some degree of expertise, which is rewarded
with perfect flavor. Lack of expertise usually results in a flavorless melon.