Melon
Recipies with melon
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A Trio of Corsican Flavors: Muscat Consommé, Pineapple Granita and Brocciu Sorbet Milkshake | Easy | 96.9 | Saveurs du Monde | |
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Chicken with Sultanas and Melon Balls | Easy | 215.9 | Chardonnay | Saveurs du Monde |
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Chicken with Sultanas and Melon Balls | Easy | 215.9 | Chardonnay | Saveurs du Monde |
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Chilled Melon and Prosciutto | Easy | 47.6 | Saveurs du Monde | |
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Chilled Melon with Pineau des Charentes | Easy | 32.1 | Saveurs du Monde |
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Small history
Etymology
From the Latin "melo"
There are big ones and little ones, green ones and yellow ones… Melons were being grown in Sudan as early as 2500 BCE. Their cultivation then spread via Egypt to Greece and Persia about 600 BCE. Colonizers from the Mediterranean – Greeks, Phoenicians and Romans – expanded the melon’s introduction into Europe. Arabs and Moors carried bags of seed to Spain, then Christopher Columbus continued the saga by taking them to the New World during his second voyage in 1493.
Round or oval, smooth or ridged, the melon has flesh that varies in sweetness and color depending on variety. Melons can be classified in two groups:
