The humble rockmelon (or ‘cantaloupe’ for those of you playing in Victoria) is one of those fruits that just doesn’t get the credit that it deserves. With it’s netted beige coloured skin and peach coloured flesh, the musky aroma and…
Melons are mostly eaten fresh due to its sweetness and juiciness. However, its rind is sometimes preserved, and its seeds can be roasted as a snack or used in oils and sauces. The size, shape, colour, sweetness and texture of melons depend on the type of melon, with the most common varieties being watermelons, honeydew and cantaloupe. Most types of melons are in season in autumn, while watermelons are in season in summer and autumn.
Melons have high water content and low calorie count. They are a good source of potassium, vitamin B and vitamin C. Consumption of melons can contribute to healthy cholesterol levels. 100g of melons yields the following:
- Potassium – 6% of DV
- Vitamin A – 1% of DV
- Vitamin C – 30% of DV
- Iron – 1% of DV
- Vitamin B-6 – 5% of DV
- Magnesium – 2% of DV
- Watch out for melons with soft rinds, brownish colours or excessive spotting or scarring.
- Choose melons that are heavy for their size.
- Especially with honeydew and cantaloupes, make sure the melons smell fragrant and fresh with a hint of sweetness.