The name “melon,” which first appeared in English in the 13th century, is derived from the Latin melo or melopepone (literally “apple-melon”).
Winter melons were previously known as “pompoms,” a term that was most likely derived from pepones, the name by which the Romans referred to them at the start of our period.
In reality, the Asian fruit known as “hairy melon” is more closely related to squash. It is a member of another botanical species (Benincasa hispida). The same is true for “bitter melon” (Momordica charantia), which is grown across Asia and eaten as a vegetable.
Melon was long assumed to have originated in Central Asia or Iran. Genetic investigations, crossbreeding attempts, and the species' range have led experts to believe that it is more likely to be found in Sub-Saharan Africa. In these areas, there are still wild types with inedible tiny fruits. It would have had a very wide circulation from the Middle East to China, via India and Afghanistan, from there. Archaeological evidence suggests that it was farmed 5,000 years ago in Iran and China, and 4,000 years ago in Egypt.
Despite the fact that the Moors fostered its manufacturing in Spain as early as the eighth century, it did not gain widespread popularity until the 15th or 16th centuries. After then, sweeter and bigger fruit varieties were created. During the Renaissance, Italian monks crossed a type that produced a delectable fruit, which they named after the papal palace where it was grown (Cantalupo). Watermelon (watermelon) was favoured by the Greeks and Romans over melon (melon), which was bland at the time.
It was even classified as a vegetable. It was served cooked or salad-style, with vinegar, pepper, and other seasonings. Due to its rarity, it was nevertheless exceedingly expensive in Rome. To establish the price, Emperor Diocletian had to issue an edict.
During his second journey to America in 1494, Christopher Columbus brought the melon to the island of Hispaniola (in the Greater Antilles). It'll most likely be the first fruit to be planted there. In 1516, it was discovered in Central America, in Virginia in 1609, and in New York in 1629.
Melons are currently grown in the ground or in greenhouses all over the world, depending on the location. It may be produced in climates that aren't generally conducive to healthy development due to the use of early varieties, irrigation, and fertilizer. However, others argue that what he gained in terms of distribution, he lost in terms of quality. Nothing surpasses melon cultivated in a country with little or no irrigation and exposed to the intense southern sun, in their opinion.
We eat the seeds, which are roasted in India and dried and powdered in Africa, in addition to the fruits. Furthermore, therapeutic benefits are given to the plant's leaves, stems, and roots on this continent as well as in China.

Melons, like cucumbers and squash, are members of the Cucurbitaceae family.
Melons are divided into three types:
Cantaloupe is a melon with a smooth peel and an orange and delicious flesh.
The embroidered melon has a rough net covering its beige bark and orange-yellow or salmon-pink flesh.
Honeydew melon, also known as winter melon, is a big melon with a firm, smooth skin and pale green, delicious flesh.
This fruit is moderately energetic, with roughly 34 calories per 100 g and a sugar level equivalent to other fresh fruits.
It's a good source of provitamin A (or carotene), vitamin C (25 mg per 100 g on average), minerals, and fibers, and it's especially high in water, making it thirst-quenching.
Melon is almost entirely made up of water.
Because proteins and lipids are present in such minimal amounts, the energy value is determined by carbs.
Simple sugars are used to make these:
Sucrose (about a third of a cup)
Fructose Glucose
This fruit is high in carotenoids, which the body converts to provitamin A.
It contains a lot of vitamin C: Melon provides a bit more than a third of our daily vitamin needs in 100g. It also contains vitamins from the B group.
It has a lot of potassium and trace elements like iron, zinc, copper, manganese, and so on.
Its fibers (hemicelluloses and pectins) are very good in speeding up intestinal transit.
Summer months are when you'll see melons: June, July, and August.
Every day, the National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits or vegetables, and taking advantage of seasonal variability.
One serving is equal to 14 of a large melon or half of a tiny melon.
In general, eating foods high in carotenoids has been related to a reduced risk of developing some malignancies.
A high intake of fruits and vegetables has been demonstrated in several studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses.
Their vitamins, minerals, and antioxidant substances would be quite beneficial.
Nutritional and caloric values ​​of Melon
For 100 g of Melon:

Melon is many people's favorite summer fruit (it's the third most eaten veggie in France)! It is no stranger to its refreshing side and sweet flavor. It is quite beneficial for the waistline because to its 34 calories per 100 g, as long as it is not served with cold meats or sprinkled with port.
Melon, in addition to being a gourmet cuisine, offers several health advantages. That is the point of our advice.
Melon is high in beta-carotene, as its orange color indicates:
Beta-carotene is a strong antioxidant since it converts to vitamin A in the body. As a result, the fruit plays a role in cell regeneration.
It aids in the creation of a lovely complexion, which is a plus in the summer!
Finally, having strong eyesight is advantageous.
Vitamin C is abundant in melon, which is beneficial to the immune system:
Vitamin C is an excellent way to prepare for the approach of fall and the onset of the first colds.
It's also a powerful antioxidant.
Consider oranges for an alternative vitamin C source.
Potassium is beneficial to patients who suffer from cardiovascular disorders, particularly high blood pressure; it is also used to prevent this sort of condition.
Melon is thus a dish that may be enjoyed at any age.
Consider eating apricots or pineapple if you want to reap the advantages of potassium.
Melon is high in fiber, which helps the digestive tract work properly:
Be cautious, as some individuals have a hard time tolerating melon, and it might cause diarrhea. As a result, it is best to have it in moderation and to serve it as an appetizer rather than a dessert.
Breastfeeding mothers should also be cautious, since excessive ingestion might cause the baby's digestion to speed up.
Melon hydrates, as you've probably seen. It's ideal as a summer fruit! Remember to consume at least 1.5 liters of water every day.
Watermelon, a melon-like fruit, may also provide a plentiful quantity of water. It's also a great summertime option!
To find an excellent melon, look for one that is really weighty, smells delicious, and has a tail that comes off easily.
Note that 54.8 percent of non-organic melons contain pesticide residues, thus choosing organic melons is suggested.

Melon season is in the summer. It's paired with mozzarella, basil, port, balsamic vinegar, or cured ham. It not only enhances the flavor of our food, but it is also beneficial to our health.
Because the melon is high in water, it is diuretic and thirst-quenching. It is a good choice for low-calorie diets because it is low in calories. It's also high in beta-carotene, as are many other bright fruits.
Are you a fan of melon? Now is the moment to capitalize on it. Melon is the epitome of a summer veggie. It is not only a wonderful product, but it is also a food that is good for our health. We'll explain why it's high time to make melon, the king of our plates this summer, through the menu.
Like many fruits, melon is made up of water and sugars, but not only …
Melons, such as cantaloupe and honeydew, are hydrating fruits. They are an excellent accompaniment to breakfasts, desserts, aperitifs, and salads. It is a signature summer dish that the French like.
Melon Characteristics
Rich in water; low in calories; good source of vitamins A and C; high in antioxidants; high in fiber

Consumption of carotenoids-rich foods, such as melon, has been associated to a decreased risk of developing some malignancies. In addition, researchers discovered odorous chemicals in a certain variety of melon (the oriental melon) (MTAE, AMTE, AMTP, benzyl acetate and eugenol). Because of their antimutagenic, antioxidant, and cell differentiation properties, these chemicals may be useful in cancer prevention.
Melons are high in antioxidants, particularly carotenoids and phenolic compounds. Carotenoids are orange-red pigments that give food its color. As a result, orange-fleshed melons contain more carotenoids than pale-fleshed melons. Cantaloupe contains 85 percent of the total carotenoids, which is a significant precursor of vitamin A in the body. This is 60 times greater than honeydew melon, according to the Canadian Nutrient File. Other carotenoids found in melons, such as lutein and zeaxanthin, are present in small levels.

Vitamin A is abundant in cantaloupe.
Vitamin C is abundant in both cantaloupe and honeydew melon. Vitamin C contains anti-oxidant qualities, and it may be responsible for some of the health benefits associated with a diet rich in fruits and vegetables. Vitamin C in the blood helps the body prevent oxidation and inflammation, which protects against the start of degenerative illnesses linked to aging.

Vitamin B6 is found in honeydew melon. This vitamin, also known as pyridoxine, is a coenzyme that aids in the metabolism of proteins and fatty acids, as well as the production of neurotransmitters (messengers in nerve impulses). It also increases red blood cell development and allows them to transport more oxygen. Pyridoxine is also required for the conversion of glycogen to glucose and adds to the immune system's normal functioning. Finally, this vitamin aids in the production of some nerve cell components.

It's still a game of chance when it comes to picking a melon. Although the new types' fruits are more consistent, some are sweeter than others, and the look of the fruit isn't necessarily a reliable indicator.
The key requirement, according to aficionados, is weight. The better a melon is in relation to its size, the heavier it is. Depending on whether you want it more or less ripe, it should be firm or somewhat soft. A fracture at the base of the peduncle (where the tail should be) indicates that the plant is fully mature. It should exude a lovely aroma surrounding the peduncle without becoming overpowering (if an ether odor emerges, it is because it is too ripe).
Melon many kinds
Embroidered melon (Cucumis melo var. Reticulatus): this is the one commonly seen in North American markets under the name cantaloupe. Its serpentine patterns on the bark resemble relief needlework. There are generally no ribs on it. It has a delicious orange flesh.
The warty or smooth bark of the cantaloupe melon (C. melo var. Cantalupensis) bears distinct ribs. The flesh is a sweet orange color. It's the pinnacle of melons for many. The “true” cantaloupe is mostly found in European markets.
Winter melon, also known as odorless melon (C. melo var. Inodorus), is a huge melon with a smooth skin, light green, cream or white flesh, and a fairly sweet flavor. Honeydew honeydew melon (rather yellow-green flesh), Crenshaw (juicy, with a subtle spicy aroma), and Santa Claus (yellow and black rind, comparatively unsweetened flesh) are among the melon varieties available.
Armenian melon (C. melo var. Flexuosus) is an elongated melon that may grow up to 1 meter in length, with creamy flesh, and a somewhat sour flavor similar to cucumber. It's usually served as part of a salad or in a marinade.
Oriental melon (C. melo var. Conomon) is an oblong melon with a diameter of 30 cm and a thickness of 10 cm. It is quite similar to cucumber, but has a thicker flesh and smaller seeds. Marinades are widely utilized in the East;
Chito melon (C. melo var. Chito): fruit the size of a lemon or orange, with white flesh that tastes like cucumber;
Cultivated as a decorative plant, foul melon (C. melo var. Dudain) produces fruit the size of a lemon or orange. It has a very beautiful fragrance smell, however it is not edible, contrary to its name.
If the melon isn't ripe enough, keep it at room temperature for 2-3 days.
If it's fully ripe, keep it in the refrigerator for no more than 2 or 3 days in the vegetable drawer. Put it in a plastic bag if you don't want it to contaminate other meals with its aroma;
Cut the meat into cubes or balls and store in an airtight container in the freezer.

Melon is delicious in fruit and vegetable salads.
Cocktails, punches, and sangrias;
Ice cream, sorbet, or granita are all examples of this.
Added to jams, chutneys, and salsas;
prawns or langoustines grilled;
The melon slice served as an appetizer with prosciutto is a traditional Italian dish. The melon slices are sautéed in the pan and deglazed with balsamic vinegar before serving. We use vinegar to cover the melon and ham; in Greece, it's more commonly served with feta cheese, with mouthfuls of melon and cheese alternated.
Blend the meat with yogurt, honey or maple syrup, and a dash of lemon juice and serve chilled;
By blending the flesh and diluting it with mineral water, you may make a refreshing cocktail; before serving, drizzle port wine over the slices. Serve it with a walnut wine “à la rouergate.” Otherwise, a very fresh Muscat will suffice.
Squeeze the seeds and fibrous sections of the fruit together to extract the juice, which may be used to deglaze a pan or make a sorbet.
Small fruits clipped during trimming plants can be pickled and stored in vinegar.

It's a good source of provitamin A (or carotene), vitamin C (25 mg per 100 g on average), minerals, and fibers, and it's especially high in water, making it thirst-quenching.
The melon might be to blame for an oral allergy syndrome, which is an allergic reaction to plant proteins.
Some persons who are allergic to pollen suffer from this condition.
After ingesting or handling the offending food, the allergic individual has stinging and burning sensations in their mouth, lips, and throat.
Symptoms might fade away in a matter of minutes.
However, an allergist should be consulted to ascertain the reason of the response and any preventative precautions that might be taken.
When it comes to melon, there are a few things to keep in mind.
**Is it OK to eat an overripe melon?
The fruits create and collect ethanol (alcohol) as they grow overripe, altering their flavor.
Although ethanol in fruit is not intrinsically harmful, it may represent a risk to persons who are allergic to it. The few examples of anaphylactic responses to ethanol that have been described in the scientific literature are all linked to alcoholic drinks.
However, one case has been documented in which eating an overripe melon triggered an anaphylactic response caused by ethanol in someone who was not allergic to melon. Obviously, this is an unusual occurrence, but it warrants a cautionary note against eating overripe fruits if you're allergic to ethanol.
**Contamination
Bacteria, such as salmonella, can infect melons at various times between harvest and eating. In the United States, a large number of illnesses linked to cantaloupe intake have been recorded in recent years. Even though certain contamination variables are beyond the consumer's control, he may ensure that his risk of illness is minimized by adopting simple measures. If the exterior of the melon has been polluted, germs might be introduced inside the fruit while cutting. The US Food and Drug Administration (FDA), which is in charge of food safety, has issued the following recommendations:
Avoid bruised melons; before touching the melon, wash your hands with soap;
Before eating, rub the melon with a brush under cool tap water;
If the fruit is not quite ripe, it can be kept at room temperature. Within 2 hours after preparation, cut melon should be refrigerated.
**Oral allergy syndrome is a common problem.
Oral allergy syndrome can be caused by a variety of foods, including melons. This condition is caused by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It affects persons who are allergic to pollen from the environment and is nearly always followed by hay fever.
An immunological reaction may develop if certain people with ragweed allergies eat raw honeydew melon, or if persons sensitive to grass and mugwort pollen eat raw honeydew melon (heating typically reduces allergenic proteins).
Itching and burning feelings in the mouth, lips, and neck are common in these persons. Symptoms may emerge and then vanish within minutes of eating or handling the problematic food. This response is not significant in the absence of additional symptoms, and melon eating should not be avoided on a regular basis. However, you should see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.

1- Melon is a low-calorie fruit.
Because the melon is minimal in calories, he is an unquestionable summer ally. Melon has just 34 calories per 100 grams. It's very wet and has very little fat. Despite this, it provides a genuine sense of fullness. Eat half a melon as an appetizer and you'll be satisfied. If you were to pick between a melon-based beginning and a melon-based dessert, we strongly advise you to go with the starting.
Melon may also be used to make tea in the afternoon. If you're hungry, cutting yourself a piece of melon is preferable to chomping down on a packet of cookies. The melon is both refreshing and uncomplicating.
2- Melon helps to lower cancer risk.
Melon is also high in flavonoids, which are antioxidants that can help prevent breast cancer and colon cancer in particular.
Because of its high antioxidant content, studies have revealed that a certain variety of melon, bitter melon, has the capacity to inhibit the formation of cancerous cells.
If this melon had been given to animals with pancreatic cancer, it may have reduced the tumor by more than 60% without causing any negative effects.
Antioxidants help our bodies defend against the harmful effects of free radicals such as those produced by pollution, chemicals, and cigarette smoke.
As a result, eating melon might help to lower the chance of acquiring cancer.
3- Vitamin A is abundant in melon.
Melon has a significant amount of vitamin A in it.
This vitamin aids in the regeneration of skin cells.
It aids in the reduction of cellulite and the production of stretch marks, as well as wrinkles.
It's also utilized to keep your eyes healthy by preventing macular degeneration.
But that's not all; the vitamin A in melon, also known as carotenoid, enhances immunological function, allowing your body to defend itself against external threats such as viruses and germs.
A person with a vitamin A deficit, for example, is more susceptible to respiratory inflammation. Melon is also high in vitamin C, which helps the body fight illnesses.
4- Melon helps to prevent water retention.
Do you have trouble with heavy legs in the summer? Do you have swollen hands and feet as a result of the heat? The fact that the melon efficiently fights against water retention will astound you. It removes extra water and hence minimizes edema since it is high in mineral salts, potassium, and calcium.
Melon has diuretic characteristics as well. It assists the kidneys to stay healthy while purifying the body by removing toxins. Melon is particularly thirst-quenching in the heat, which is an extra plus.
5- Melon aids in the treatment of hypertension.
Melon, as previously said, is high in potassium. Many studies have shown, however, that a potassium-rich diet is just as helpful as lowering salt intake in preventing hypertension. A person suffering from hypertension might benefit from eating melon on a daily basis. Half a melon provides your body with 20% of the needed daily potassium consumption.
It should be noted that combining a high potassium diet with a salt decrease will result in a greater drop in blood pressure.