Cantaloupe
Cantaloupe melon (Cucumis melo var cantalupensis )
The Cantaloupe (Cucumis melo var cantalupensis ), also written Cantaloupe, is a variety of muskmelon (Cucumis melo L.), in the botanical genus of cucumber (Cucumis ) is classified. In Germany also the designations warts or muskmelon are used.
For the cantaloupe orange flesh and a beige to light brown shell is characteristic. Cantaloupe melons usually have a diameter of between seven and twelve centimeters. They are rich in fiber, vitamin C and beta carotene.
Origin
The Cantaloupe was cultivated in Iran 5000 years ago, about 4000 years ago in the eastern Mediterranean (Greece, Egypt).
Around 1700 it was ( eponymous ), a noble residence north of Rome, in Cantalupo in Sabina pulled from seeds that came from Armenia. In 1739 it was first cultivated in England.
Variants
- The Galia is significantly larger, its flesh greenish.
- The Charentais melon has a smooth skin. It is grown almost exclusively in France and is related to the Cavaillon melon and the Vaucluse.
- The predominant variant in North America is round with strong reticulate coated brown shell and solid orange flesh, slightly sweet taste.
Hygiene
Since the net-like shell of cantaloupe melon (especially the North American variant) can carry bacteria such as Salmonella, the melon should be held after incision no longer than three days in the refrigerator.