Melon


Melon -

The principal divisions of the Melon family are Watermelons, Citron melons (for preserving) and Muskmelons or "Cantaloupes."

The Watermelon, which is supposed to be native to Africa, is very extensively cultivated in all warm climates, in this country flourishing best on the warm soils of New Jersey and the Southern States. The numerous varieties differ considerably in coloring, shape and quality, but less attention is paid to such matters than in almost any other fruit. All that the average consumer desires is fair size and red, ripe flesh.

For consumption in the neighborhood of their growth, the thin-rind varieties are especially desirable, but for general market purposes the thick-rind types are preferable, as they stand transportation better.

The watermelon is popularly known by its green exterior and red flesh. There are, however, several kinds distinguished by their bright yellow flesh, the flavor and other characteristics being practically the same.

The white inside rinds are in the West largely prepared as a sweet pickle.

The Citron Melon is small, nearly round, with variegated shell and seedy flesh. It resembles the watermelon in the general appearance of the outside rind. It is not edible raw, but it forms a good base for preserves when boiled in syrup strongly flavored with lemon or ginger or both, etc.


Arround Melon in The Grocer's Encyclopedia


Melocactushome
"M"
"ME"
Melon D'orpagon
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