How to choose tasty and healthy melon

Melon is one of the symbols of summer. And despite the fact that it is a heavy product (lots of fiber), fans of the melon is not getting smaller. “Sun fruit” I love the taste, aroma and useful properties. But all this is present in full, it is necessary to choose the right. “Today” has learned what to look for when buying it.

“Melon — perishable goods. When the fruit will break, it is a maximum of two days needs to get to the buyer. Cantaloupes are Packed in boxes to not get crushed, and sometimes in the road sprinkled with vodka to make the fruits ripe and whole we arrived to the place of implementation. If the manufacturer will have a longer transport, then storage, then tear the fruit green, then it Matures. Seed brought from abroad, we also comply with the right technology. In Ukraine, the melon is grown mostly in the Kherson region. There are specific sandy soil and lots of sun — ideal conditions for melons,” told the farmer for the production of melons from the Kherson region Andrey Maresco.


Now on the shelves you can find melons of different varieties, but the most popular and common in Ukraine these.

The collective FARM. Not a very large fruit (0,7—1,5 kg) bright yellow color with scaly yellow skin, covered with gray grooves. Swipe the grooves by hand — ripe they are well separated, the meat will be firm and crunchy. She kept long, but easy enough to tolerate transportation.

TORPEDO (Amal). Real king-cantaloupe (2-4 kg), excellent for its taste. Her skin has a light yellow color, over — thin, grungy grooves, which form a mesh cobweb is a feature of the variety. They should also be yellow. If the grooves greenish, melon or unripe, or a farmer went too far with nitrate fertilizers. The more longitudinal Boondock and how they branched, the better the taste. This late-ripening varieties, so it’s best to eat it in late August and early September, when a high chance to buy the product with a minimum of “chemistry”.

HONEY. Sweet name combines several varieties of melons, which may differ slightly in shape and color. Some Mature early, others later, so “honey” is always on the shelves. But there is something that unites them: the skin is not expressed in the figure, smooth skin, and the color varies from ocher to light green. The shape can be round or oval, but not stretched. For a taste of honey a little vanilla, very sweet. Mature honey melon weighs more than you might think appearance, keep this in mind when buying. Its weight from 1 to 1.5 kg.


There are simple rules for selecting a melon.


This is the first thing you need to pay attention. Push the peel — it should be moderately elastic, not soft (overripe melon) and not solid (fruit not ripe). A particularly bad instance if there is a dent that is not returned in original condition.


Carefully inspect the surface: it must be solid, without dark spots, cracks and other damage. In melon, the bacteria multiply instantly, therefore it is not necessary to save to buy cut fruit.

  • The SMELL

Sweet and ripe melon is very fragrant. If there is no smell or he’s some kind of “grassy” probably ripped it off ahead of time. By the way, the hotter, the stronger the flavor, but in the refrigerator it loses their advantage. If the melon is yellow and beautiful, but does not smell is a high probability that she is immature.


Feel the trace of the flower — the “nose” and make sure that it is sufficiently pliable. If the solid — melon is not ripe, and very soft is overripe. But the “tail” on the opposite side of the melon should be dry.


Melon should be characteristic of the variety of colors. If distinct is green (except when green veins is provided by variety) — it is unripe.


Of course, this can only be determined during the tasting. In a ripe melon — a large seeds, which are easily separated from the pulp.
SOUND. The melon and watermelon, you need to slam hand: if the sound is muffled, it is ripe (watermelon on the contrary — the sound needs to be loud).


In no case do not buy melons that sell along the roads, or those that lie on the ground, they have thin and delicate skin that readily absorbs toxins, heavy metals and other harmful substances.


Before eating the melon better cooling, there it must be 2 hours before or after the main meal. It is not necessary to wash down the product with alcohol, cold water, yogurt, yogurt — laxative effect will be ensured for a long time. Therefore, it can not be used in intestinal disorders as well as diabetes, gastric ulcer and 12 duodenal ulcer.

  • Read also: Ukrainian markets are inundated nitrate watermelons: when it is better to buy and how to choose


To extend the summer, melon can prepare for the future for the winter.

FREEZE. Freeze the melon need, pre-cut into pieces. Varieties that tolerate frost, with dense orange flesh, like a pumpkin. In melons a lot of water, so don’t be surprised if after defrosting get the melon pulp, but it can be used for making ice cream or a cocktail. Some frost melon in sugar syrup, thawed because of the semi-finished product is often not enough sweetness.

DRY. Simply cut the melon into slices thickness of 2-3 cm and placed on a special dryer. The first 7 hours should be dried at an elevated temperature, then give a break for a few hours and finally dried for about a day. If the dryer, but there are a lot of sun and free time, melons can be dried and the air. Enough to hang the slices on a rope in a warm ventilated area. Pass them for two hours in the sun. In this case, the drying process will take about 12 days.

Extended summer: candy