If you need urgent support, call 999 or go to your nearest A&E. To contact our Crisis Messenger (open 24/7) text THEMIX to 85258.
Read the community guidelines before posting ✨
Melon during Christmas
Former Member
Owl WhispererPosts: 1,020 Wise Owl
Oranges, often studded with cloves smell wonderful by the fire and are delicious to munch on, but what about pineapple, oranges or even melon?
When back home in Majorca I love growing melons, especially watermelons because our summers are so hot!
Cantaloupe nutrition is a great source of vitamin C and one of the highest sources of vitamin A. Perfect for Christmas for its nutrients and lovely refreshing taste.
It's good to know that watermelon prevents heat stroke. It's effective in reducing both your body temperature and blood pressure. Many people in tropical regions eat this fruit every day in the afternoon during the summer to protect themselves from heat stroke, like in Majorca. In India, you will find the fruit being sold by vendors in almost every street during the summer season. The high amount of water contained in watermelon also stimulates a release of excess liquid in the form of sweat, which cools your body further during hot summer days, but melon is also wonderful during our Christmas season as it's easy to digest and doesn't increase weight.
I'm especially a fan of honeydew. It makes wonderful smoothies, by the way.
Charentais melon, is mostly known as Cantaloupe, but we French call our's Charentais as it's our special variety we covet. Also, Charentais happen to be my favourite not only because it's cheap to buy in town markets, but, what else? For flavour, fragrance and sweet slurpy deliciousness.
Look at the colour of Charentais rind to see if they are ripe. If yellowish, then they are ripe and ready for picking. Don't put them in the fridge because chillness ruins their flavour, so keep them at room temperature or in a cool kitchen cupboard down by the floor.
Galia, Honeydew, SugarKiss (pinky oval and heavy), Ogen, and watermelon. All are high in nutrients, especially vitamin C, and contain some soluble fibre and are also high in potassium and carotenoids, and red-fleshed watermelons have more of the antioxidant lycopene, similar to tomatoes.
Some notes about how good melon is for you.
Orange cantaloupe contains beta-carotene, which the body converts to vitamin A. Beta-carotene stimulates enzymes that repair damaged cells, and vitamin A is critical for healthy skin, eyesight and a strong immune system.
Red-fleshed watermelon contains lycopene, another member of the vitamin A family. It's a powerful antioxident. Lycopene is also present in tomatoes, in their skins. They will develop more lycopene at room temperature, and are good for up to 10 days without chilling down.
Choose watermelons that are firm, symmetrical, bruise-free and heavy for their size. Look at the underside for the “groundspot.” This is where the melon sat on the soil. Ripe melons have a creamy-yellow spot. A white spot indicates the melon isn’t ripe. Once removed from the vine, watermelons won’t develop red flesh colour or increase sugar content.
On a burning hot day, nothing compares to eating a ripe, fleshy melon. Cut it in half, scoop out the seeds (keep some to grow later), quarter and bite into it. The nutrition, fragrance and its hydrating water will be far better than any energy drink, and you will feel refreshed and have more energy.
There are many varieties of melon, and I wonder what is your favourite type?
When back home in Majorca I love growing melons, especially watermelons because our summers are so hot!
Cantaloupe nutrition is a great source of vitamin C and one of the highest sources of vitamin A. Perfect for Christmas for its nutrients and lovely refreshing taste.
It's good to know that watermelon prevents heat stroke. It's effective in reducing both your body temperature and blood pressure. Many people in tropical regions eat this fruit every day in the afternoon during the summer to protect themselves from heat stroke, like in Majorca. In India, you will find the fruit being sold by vendors in almost every street during the summer season. The high amount of water contained in watermelon also stimulates a release of excess liquid in the form of sweat, which cools your body further during hot summer days, but melon is also wonderful during our Christmas season as it's easy to digest and doesn't increase weight.
I'm especially a fan of honeydew. It makes wonderful smoothies, by the way.
Charentais melon, is mostly known as Cantaloupe, but we French call our's Charentais as it's our special variety we covet. Also, Charentais happen to be my favourite not only because it's cheap to buy in town markets, but, what else? For flavour, fragrance and sweet slurpy deliciousness.
Look at the colour of Charentais rind to see if they are ripe. If yellowish, then they are ripe and ready for picking. Don't put them in the fridge because chillness ruins their flavour, so keep them at room temperature or in a cool kitchen cupboard down by the floor.
Galia, Honeydew, SugarKiss (pinky oval and heavy), Ogen, and watermelon. All are high in nutrients, especially vitamin C, and contain some soluble fibre and are also high in potassium and carotenoids, and red-fleshed watermelons have more of the antioxidant lycopene, similar to tomatoes.
Some notes about how good melon is for you.
Orange cantaloupe contains beta-carotene, which the body converts to vitamin A. Beta-carotene stimulates enzymes that repair damaged cells, and vitamin A is critical for healthy skin, eyesight and a strong immune system.
Red-fleshed watermelon contains lycopene, another member of the vitamin A family. It's a powerful antioxident. Lycopene is also present in tomatoes, in their skins. They will develop more lycopene at room temperature, and are good for up to 10 days without chilling down.
Choose watermelons that are firm, symmetrical, bruise-free and heavy for their size. Look at the underside for the “groundspot.” This is where the melon sat on the soil. Ripe melons have a creamy-yellow spot. A white spot indicates the melon isn’t ripe. Once removed from the vine, watermelons won’t develop red flesh colour or increase sugar content.
On a burning hot day, nothing compares to eating a ripe, fleshy melon. Cut it in half, scoop out the seeds (keep some to grow later), quarter and bite into it. The nutrition, fragrance and its hydrating water will be far better than any energy drink, and you will feel refreshed and have more energy.
There are many varieties of melon, and I wonder what is your favourite type?
0