Cassaba melon Assan Bey or Hassanbey is a late-ripening, winter variety.
The ripening of fruits of this subtype does not occur in the melon field, but during storage. If a fresh, recently cut fruit is tried by a person who is little familiar with the characteristics of autumn-winter cassabs, he can easily be disappointed in the famous delicacy, never knowing its true taste. Sweetness and unique juiciness come to the melon 1–3 months after harvest, but you should not expect a honey aroma from this variety. Like all cassabs, Assan Bey when unripe smells like zucchini or cucumber, and when ripe it has an almost imperceptible subtle aroma.
A native of Asia Minor and Central Asia, Kassaba melon
Kassaba melons or Melo cassaba are native to Asia Minor and Central Asia.
The ancient variety is famous for the fact that the fruits gain sweetness and record juiciness not in the melon field, but during storage. Unlike cantaloupe melons, well known to Europeans, cassabas are practically devoid of a pronounced aroma. The fruits of this species are round or barely flattened; many varieties have a noticeable mastoid protrusion at the base. Cassab skin, depending on the variety, can be smooth, covered with a mesh pattern, or wrinkled. In some varieties, even on ripe fruits, hairs are visible, usually characteristic only of melon ovaries. The pulp is dense when cut, and in freshly cut fruits it is grassy with a cucumber aroma. Cassaba melon plants are medium in size. The leaves are attached to the pubescent lashes using short, strong petioles.
Based on the ripening period and the area where this variety of melons is grown, cassaba-type melons are conventionally divided into three varieties.
Cantaloupe
Cooks use cantaloupe in their dishes, as it has a strong aroma and pleasant taste.
Melons of this variety stand out from many others with their thick skin. It is dotted with networks of stripes that look like cracks. Cantaloupe fruits are oval or round, most often medium in size (they reach approximately 20 cm in length). The melon is very sweet and juicy, its flesh is yellow, close to orange.
Another name for the variety is musk melon. It is actively grown in Europe, where it came from Armenia in the 15th century. At one time it was a gift from the Armenians to the Pope. I liked the presentation, and the head of the Catholic Church ordered to start growing such melons on his estate in Cantaloupe (hence the name for the variety). Cantaloupe ripens a little earlier than its counterparts - around the beginning of August. It transports and stores well.
The shelf life of melons has limitations - they can only be eaten within 3 weeks after harvest. Then the fruits begin to lose their taste.
Summer cassaba melons
Summer cassabs (var. zhukowskii) from Asia Minor and Central Asia are distinguished by their small size, smooth, wrinkle-free skin and early ripening. This group, actively grown in Asia Minor and the USA, includes several varieties:
- Kassaba Zhukovsky is a melon with spherical or barely flattened fruits of medium weight. On the yellow, smooth or slightly wrinkled skin of melons, you can notice strokes and spots of a dark green hue.
- Spotted cassaba is similar in shape, size and quality of pulp to the Zhukovsky variety, but black-green spots on the skin are more noticeable and remain after the melon has fully ripened.
- Honeydew or honey melon differs from the varieties described above by the smooth or barely reticulate bark of the fruit.
All summer cassabs are characterized by melting or slightly fibrous thick flesh with a high sugar content in the ripe fruit.
It is almost impossible to store these melons, so they are most often used for topical application in growing regions.
Melon-pineapple fruits are stored for a long time
The collected fruits lay in the refrigerator for a whole month, filling it with a wonderful aroma. I tried to dry melons by cutting them into long slices, but we didn’t really like them dried; we mostly ate them fresh. This vegetable can also be combined with meat, seafood, and added to fruit salads and soups.
I also learned that to get larger fruits, you need to form melons at the stage of 5 true leaves, pinching the main shoot above the third leaf. Second-order shoots will grow from the axils of the remaining leaves, the lower one is removed, and the top 2 are pinched again above the 4-5th leaf.
From the axils of the second-order shoots, third-order shoots will grow, and female flowers will appear on them.
After the ovaries grow a little (up to 3-4 cm), 5-6 fruiting shoots with one fruit on each are left on the plant. After about 2 weeks, the fruit shoots are pinched. Shoots of the fourth order are pinched above the 3-4th leaf. Plants formed in this way will give an early harvest of larger fruits weighing 500 g and above.
For summer residents, especially in the northern regions, where summers are short, this very early variety of melon, I think, will be interesting, since it can be grown even at home in a 3-5-liter pot on the brightest windowsill, if there is no greenhouse.
The taste and aroma of melon largely depends on the composition of the soil: heavy, clayey and poor soils are not suitable for growing, melons prefer light sandy, fertile soils without stagnant water and love the sun very much, the more sunny days, the sweeter the fruits.
: Growing pineapple at home Pineapples...
Melon Pineapple is the most popular and beloved variety by many. Despite such an exotic name, this melon crop is perfectly adapted to any climate and can be successfully grown in vegetable gardens and greenhouses. Based on this variety, several hybrids have been bred, which differ in shape, weight, color of the peel and pulp, but they all have one thing in common - an unchanged aroma and taste, reminiscent of a mixture of melon and pineapple.
The classic pineapple melon is a mid-season variety intended for growing in the garden. The fruits are oblong, regular oval in shape, medium in size (1.5–3 kg). The bright yellow peel is quite thin, slightly lumpy, covered with a gray or brownish mesh pattern.
The flesh of the fruit is yellow with a slight pinkish tint, juicy, very sweet, oily in consistency, and has an amazing taste that combines melon and pineapple. The fruits have a characteristic aroma, where melon predominates, and pineapple organically complements it. This variety is characterized by a high content of fiber, carotene, minerals (potassium, sodium), vitamins (P, A, C) and organic acids in the pulp. This fruit perfectly quenches thirst, refreshes and tones.
As already mentioned, pineapple melon has several hybrid subspecies:
- Pineapple GOLD. A mid-season hybrid, characterized by a greenish, lumpy skin with a slightly corrugated surface. The color of the flesh varies from bright yellow to reddish with a green edge under the skin. The taste of this variety is sweetish and sugary, a little tropical, with a pronounced presence of pineapple.
- Melon Sweet pineapple F1. Early ripening hybrid. Can be grown both in a greenhouse and in open ground. The fruits are small (1.5–2 kg), often have a round shape, but can also be oblong. The peel is yellow, rough, covered with a gray, yellow-brown or greenish mesh. The pulp is light yellow or orange, with a permanent green stripe under the skin. The taste is very sweet, the consistency is soft, literally melting in the mouth, it has a pronounced taste and aroma of pineapple.
- Melon American pineapple. Mid-season hybrid for growing in open ground. It has high yield and resistance to cold. The fruits are round in shape and have a small weight (1.8–2.5 kg). The color of the peel varies from greenish-cream to beige. The skin is thin, covered with a thick openwork mesh. The pulp is whitish-cream, sometimes greenish at the edge, very sweet and juicy, tastes like pineapple.
Sometimes the American pineapple is confused with the Pineapple Americano variety. But it should be noted that these fruits are completely different. Americano is another very early ripening pineapple hybrid. The fruits of this miniature (200–400 g) melon fit in the hand, and it has a very decorative appearance: the peel is bright yellow, with contrasting vertical stripes of brown. The pulp of this fruit is white, very juicy, with a subtle pineapple flavor.
Cassabs of autumn-winter ripening period
Autumn-winter cassabs, classified as the hassanbey variety, are larger than earlier ones and have a more wrinkled fruit surface.
Ripening occurs only during storage, as a result of which, subject to special conditions, melons are stored for 1 to 3 months.
In Karakalpakstan and the environs of Khorezm, Gurvak or Gurbek melons are grown, also related to the Kassabs, but differing from them in their round or oval shape without a protrusion and an almost smooth surface of the bark.
A cut of a melon reveals juicy greenish pulp and a small cavity filled with large white or yellowish-cream seeds. The ripening period for melons of this variety is 75–105 days, but in order for the picked fruits to become sweet, they must be aged. When physiological ripeness is reached, melon is not transportable and is used only for local consumption.
Cantaloupe Kassaba - video
History of Assan Bey melons in Europe and Russia
Residents of Russia have long been familiar with winter cassabs from Turkey. Delivered by water to Rostov-on-Don, and then to Moscow, St. Petersburg and other large cities, the fruits were in demand in the Russian Empire in the century before last and were called “Smyrna melons” or “Southern beauties.” The melons overcame the difficult road beautifully. Moreover, at the beginning of the 20th century, domestic melon growing enthusiasts made successful attempts to cultivate Kassab Assan Bey in Gagra. The plants bore fruits no less sweet than those of their Turkish ancestors.
According to notes left by travelers of those years, melons from Asia Minor were exported in large quantities to Marseille and other port cities. In the Old World, melons were grown only in greenhouses and were very rare. Therefore, sweeter and juicier than the cantaloupes known in Europe, the fruits of cassab melons became a real discovery. Based on these species, a new American variety of melons was developed, combining the aroma of cantaloupes and the sweetness and juiciness of cassab.
Read also: What is Stirrup? This... Meaning on
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Beneficial features
The composition of melon is quite rich, so it has a positive effect on the human body. First of all, Cassaba is useful for the gastrointestinal tract, since it contains enzymes that restore the digestive system. Having fiber in its composition, it is endowed with cleansing properties.
Thanks to ascorbic acid, Cassaba has a beneficial effect on the immune system, and the presence of phosphorus strengthens bone and muscle tissue. Potassium contained in the fruit reduces the risk of cardiovascular diseases. Low calorie content and the absence of cholesterol allow Kassaba to be included in everyone’s diet.
Calorie content and chemical composition
Like any other product, melon contains a lot of useful substances. Thus, it is rich in ascorbic acid, B vitamins, potassium and other substances, presented in smaller quantities.
As for nutritional value, these data are shown in the table below (based on 100 g of product):
| Index | Meaning |
| Calorie content | 28 kcal |
| Squirrels | 1.11 g |
| Fats | 0.1 g |
| Carbohydrates | 6.58 g |
| Alimentary fiber | 0.9 g |
| Water | 91.85 g |
| Ash | 0.36 g |
How to choose a ripe one when buying
This variety has a spherical fruit shape, their skin is smooth, yellow or cream in color with small splashes of green.
When choosing a fruit, it is important to pay attention to:
- condition of the peel - it must be intact, without any signs of mold, rotting, or white spots;
- weight - a good fruit is heavier because it is more juicy and fleshy;
- density - a dent forms on the surface of a ripe melon after pressing with a finger, which soon disappears.
Storage and transportation
For long-term storage, cool rooms with a temperature no higher than +10°C are used, but the taste of Kassaba itself begins to unfold at room temperature. Such melons can last until winter, for 1–3 months. Thanks to their thick peel and texture, they tolerate transportation well.
Important! You can harvest Kassaba melons in just 75
–
100 days after planting, but the taste of the fruits will resemble a cucumber, so you should additionally age the fruits for another 1
–
3 months to achieve full ripeness.
Today there are many varieties of melon, among which we can highlight Kassaba, the distinctive feature of which is considered to be good keeping quality and full ripening during storage. A competent approach to its consumption and storage will not only improve your health, but will also give you the opportunity to enjoy your favorite vegetable even on New Year’s Eve.
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Description of the variety
Turkey is considered the birthplace of the Kassaba melon, and the golden beauty has appeared in Europe and the USA since the 1920s. It is easy to distinguish Cassaba from other types of melons by the nipple-like growth at the base of the stalk and the wrinkled, almost warty skin. The fruits reach full ripeness, juiciness and flavor development by winter, which allows you to enjoy the summer fruit for the New Year.
The photo shows a Kassaba melon.
Composition, properties, calorie content
Kassaba melon is a very nutritious and healthy fruit. Its pulp contains up to 12-18% sugars, vitamins B, C, trace elements, organic acids, aromatic substances and enzymes. Thanks to enzymes, melon pulp is easily digested by the body.
In addition, melon contains a large amount of folic acid, which is responsible for the growth of cells in our body, so melons have an anti-sclerotic effect and promote the resorption of tumors. Regular consumption of the fruit reduces the risk of heart attacks and strokes.
Melon seeds contain up to 23-35% fat, which makes it possible to obtain oil from them that competes with olive oil in quality.
1 kg of Kassaba contains up to 300 kcal.
For reference. In terms of the quantitative content of vitamin C, Cassaba melon is equal to spinach.
Characteristics
Kassaba melon has 2 widely known varieties:
- Winter cassaba. These are late-ripening varieties with a growing season of 75-100 days. Their crops are harvested unripe and brought to ripeness in storage. The fruits of such melons are large and medium in size, of various shapes, slightly flattened at the ends. The surface has a golden, bright yellow or cream color with large or medium-sized dark green spots. The pulp of ripe fruits is thick, dense, white, astringent in taste. Famous varieties: Valencia, Temporano, Honey Dew, Golden beauty. The latter are the most resistant to transportation and machine assembly.
- Summer cassaba combines melons of mid-season varieties with spherical fruits of greenish-yellow or orange color. The skin is absolutely smooth, without wrinkles. The pulp becomes sweet, tender and melting after short storage. Popular varieties: Zhukovsky, Honey dew.
Melon varieties loved by summer residents
Before growing a melon in a summer cottage garden, you should study the characteristics of the variety and choose zoned, that is, specially created varieties for your climate. You cannot plant southern varieties that you like to taste in the North. The harvest won't work.
The Gulaba melon is the hallmark of the melon region - the Fergana Valley. This is the famous Charjui melon. The variety is known in the country because it is suitable for transportation. The average weight of these melons is 3-5 kg. Gulyabi is cultivated in Turkmenistan and Uzbekistan. The variety is late ripening. The sugar content reaches 15%, the flesh is white, dense fibrous. The large amount of pulp allows this variety of melons to be used to produce dried and dried products.
Cantaloupe melon or Persian or cantaloupe melon is named after the Italian city. This is a variety of the Asian population, but adapted to different conditions. This species is characterized by small fruits with a ribbed surface. It gave rise to greenhouse European varieties that are more moisture-loving and tolerate a lack of light and heat. The pulp of cantaloupe is orange, aromatic, slightly tart.
Musk melon comes from Persia and was cultivated before our era. For the inhabitants of Persia, she was a symbol of the sun and goodness.
Turkmen melon is a late-ripening variety of Uzbek varieties. It has a medium fruit size. Most often it can be seen with a green mesh skin. You need to wait until this fruit is completely ripe and only then eat it. Usually, the berry is brought to the northern regions unripe and therefore few people are able to taste the tasty, sweet, soft slices of this variety. A sign of ripeness can be a dark, almost brown crust in the cracks. It is impossible to forget the aroma and taste of ripe Turkmen.
Pineapple melon or delano have ellipsoid-shaped fruits weighing about 2 kg. In the middle zone, melon is grown through seedlings and the watering regime is important. If the summer is rainy, the plant should be protected from excess moisture. The fruit may burst.
About 100 days pass from germination to ripeness. The skin of this variety is thin, the flesh is sweet and aromatic. The plant is vigorous and requires pinching. The keeping quality of ripe fruits is good, transportation is possible.
Green melon is named for its greenish flesh, which can turn yellow over time. All these varieties are characterized by green or gray-green peel. It can be ribbed or smooth, oval or round. Such varieties are available in Japan and Uzbekistan. As an example of a green melon, you can take the Israeli variety “Galia-Diamant”. The fruit is oval, mesh rind, green-white flesh, sweet and aromatic. Tannins and minerals give the melon a slightly astringent taste. In Uzbekistan there is a variety of green melon called skullcap. The variety grows only in the vicinity of Karshi, it resembles both a watermelon and a skullcap on the outside, and the pulp is melon-like, very pleasant to the taste.
Melon Lada is a successful variety of Astrakhan selection. It is adapted to hot, dry climates. But this variety also does well in greenhouses. Its important properties are its unpretentiousness. Irregular watering does not lead to cracking of the fruits. Melon aphids, American and downy mildew do not damage the bush. The variety has smooth round fruits with a net, the weight of which is 2-3 kg. The pulp contains up to 10% sugars and is light cream in color. This variety is loved by many gardeners.
Ribbed melons as a variety characteristic are characteristic of cantaloupes. They can be green, yellow. In Ukraine there is a variety called ribbed melon. In appearance, these melons look more like a pumpkin and are called “puffy” melons. Ripe ribbed melon is considered the most delicious, aromatic and sweet berry in Ukraine.
Uzbek melons require a special description. Over 100 varieties are cultivated in the region, divided into 6 districts, each with its own varieties. The zones in which certain varieties of melon are grown according to natural conditions are divided:
- Tashkent.
- Samarkand.
- Bukhara.
- Khorezm.
- Fergana.
- South.
How to choose fruits when purchasing
When buying Kassaba, you need to pay attention to:
- Skin condition. It should be free of damage, signs of rotting and mold.
- Density. After pressing with your finger, a dent appears on the surface of the melon, which disappears over time.
- Weight. A healthy fruit has a good weight, as it is juicy and fleshy.
- Distinctive features of the variety are the presence of a nipple-like growth at the base of the stalk and rounded fruits.
- Ripeness. Unlike other melons, ripe Cassaba is chosen not for its aroma, but for its sound. When struck with the palm of your hand, a ripe melon makes a dull pop.
Use in medicine
Melon is also noted by doctors as a dietary product. 100 grams of this healthy vegetable contains only 35 kilocalories, the average glycemic index is 65 units. Melon, rich in many useful substances, is recommended to be eaten by patients with:
- kidney and liver diseases - it removes stones and sand well, as it is a natural diuretic
- Melon is useful for hematopoietic function - cleanses and saturates the blood with beneficial vitamins
- for the skeletal system - mineral salts help strengthen bone tissue
- for obesity - improves digestion, increases metabolism, normalizes metabolism
- for intestinal diseases, in particular constipation and hemorrhoids - is a good natural laxative
- for disorders of the nervous system - has a beneficial effect on human behavior, so to speak, calms the soul
- antioxidant agent
How to grow a variety yourself
Sowing time:
- In the south of Russia, sowing in the ground occurs in late April - early May.
- In central Russia, only early-ripening summer varieties of Kassaba are grown, for example, Honeydew. Sowing of seedlings is carried out in early May.
Seedling method:
- Throw away seeds with damaged shells, cracks and spots.
- High-quality seeds are soaked in a dark pink solution of potassium permanganate for 30 minutes.
- For 1-2 days, the seeds are placed in damp gauze or sawdust and germinated until a root appears.
- Seedlings are sown immediately in an individual container to a depth of 3-5 cm, since melon does not like transplanting.
- The soil for planting must be breathable, moisture-absorbing, with neutral acidity within the pH range of 6.7-7.0. The ideal composition is considered to be peat, sand and humus (ratio in buckets: 2:1:0.5).
- The seedlings are kept in a bright window at a temperature of +25°C.
- A week before planting, young plants are hardened by taking them out into fresh air for 1-2 hours every day.
- Seedlings are planted in the phase of 5-7 true leaves, in early June. For normal seedling survival, the night temperature should not fall below +15°C.
- Planting pattern: 80-90 cm between plants in a row, row spacing - 50 cm.
- Water the plantings with warm water.
- In sunny weather, the plantings are covered with thin non-woven material for the first few days.
Direct sowing in the ground:
- Seeds are prepared for sowing in the same way as when growing seedlings.
- Sprouted seeds are sown in a prepared bed in advance (in the fall) after May 20.
- If the soil does not meet the requirements of Kassaba, it is brought to the required acidity and breathability: acidic soils are limed, and loosening agents (peat, sand) are added to heavy and clay soils.
- The sowing pattern is traditional: the distance from seed to seed is 80-90 cm, row spacing is 50 cm. Planting depth is 3-4 cm.
- Cover the top with humus and water it abundantly.
Further care for young melon plants is as follows:
- Mulching the top layer of soil.
- Loosening and weeding.
- Regular feeding. The first is carried out 2 weeks after planting with a solution of mullein infusion. The second, phosphorus-potassium, is at the stage of bud formation. For the third time, Cassaba is fed with potassium fertilizer in the fruit set phase.
- Watering is reduced to 2-3 times a week.
- In mid-July, unpollinated flowers are removed and the number of ovaries is reduced so that the main fruits have time to ripen.
It is no coincidence that a large distance in a row between plants is recommended - the Kassaba melon is very light-loving and prefers to grow freely.
Features of cultivation and possible difficulties
Regardless of the growing region, Kassaba melon requires the formation of a single stem bush. All side branches are removed. Long lashes are also not needed, since they will take away nutrition from future fruits. They are removed after 4-5 leaves.
In the northern regions, when growing fruit in a greenhouse, regular ventilation is required. High humidity in the absence of ventilation causes many fungal diseases.
Growing and care
The capricious Gulyabi variety is not easy to grow. In greenhouses, Chardzhou fruits do not receive the required amount of sunlight, which affects the taste. It is possible to grow Gulyabi melon in open ground in the southern regions of Russia due to the length of the growing season. But Chongru pumpkin, grown on your own plot, will delight you with tasty and healthy fruits.
- The seedling method of growing Gulyabi is preferable. Seedlings must be obtained from three-year-old seeds, otherwise they will be barren. The seeds are first soaked in a damp cloth in a warm place for several days.
- After germination, the seeds of the Charju melon are planted in different containers. The soil for seedlings should be nutritious, but not heavy.
- After germination, Gulyabi seedlings are placed in an area where there is a lot of sun and no drafts. The soil should be loose, sandy, fertilized with potassium, nitrogen, and phosphorus. The distance between the bushes is at least 70 cm. In this case, the soil temperature should be at least 13 degrees, and the air temperature should be 17 degrees or more. Gulyabi should not be planted after carrots and pumpkins. It grows well after legumes, nightshades, onions, and garlic.
- Gulyabi is watered rarely, no more than 2-3 times a week. For irrigation use only warm water. They shed it between the rows, not the roots and green shoots. To increase the sugar content of Gulyabi fruits, watering stops during the period of ripening of sweet fruits.
- Chardzhou melons are fed three times. The first fertilizing is done a week after planting with ammonium nitrate. The second - during the formation of buds, with organic fertilizers. The third - during the period of active growth of ovaries, with phosphorus and potassium fertilizers.
- To avoid excess greenery on the Chardzhou melon, it needs to be shaped: leave three side shoots, pinch out the rest, and limit the growth of the main shoot. It is also better to remove excess ovaries, otherwise the melon crop will not have enough strength, and the gulabi fruits will be small or unripe.
- You only need to loosen the soil between the rows until the leaves close.
- Gulyabi should be harvested after the end of the growing season.
Diseases and pests characteristic of the variety
Among the diseases, Gulyabi is afraid of powdery mildew, fusarium, gray mold, and root rot. With proper watering, fungal and bactericidal infections will not affect Chardzhou melons. If the disease has affected the plant, then fungicides will come to the rescue.
Of the pests, the most dangerous for Gulyabi is the melon aphid, which sucks juice from melon shoots. Spider mites also feed on the sap of the plant, covering leaves and vines with cobwebs. Sometimes the melon plant is visited by a melon fly, which can destroy the lashes. From natural remedies, tinctures of onion or garlic will help. For large numbers of insects, use insecticides. But this can affect the quantity and quality of the harvest. Therefore, it is better to pre-disinfect using folk remedies.
Advantages and disadvantages of the variety
Kassaba melon has many advantages:
- high content of vitamin C, folic acid and complete absence of cholesterol;
- the opportunity to eat fruit for the New Year;
- excellent shelf life and resistance to transportation;
- resistance to machine cleaning.
The disadvantages include:
- the real melon taste and juiciness are revealed only 2-3 months after assembly;
- in central Russia, cultivation is possible only through seedlings in a greenhouse.
Harvesting and application
When fruits are ready for harvest, the stems dry out and are easily separated, so it is easy to determine the degree of readiness of the crop. At the same time, the opposite top of the melon remains soft.
The freshly harvested summer Kassab crop is immediately used for food and processed into jam, compotes and dried fruits (candied fruits). Winter melons are placed in cool storage at a temperature of 8-10°C to ripen until fully ripe. Shelf life – 2-3 months.
Reviews
Reviews about Kassaba melon are contradictory. The taste and size of the fruit greatly depend on the growing region.
Vladimir, Kiev: “I tried to grow Lada melon (a summer Kassaba variety). They grew up to 17 cm in diameter, no more. They took it off, let it sit for a month – it was very tasty.”
Irina, Lipetsk region: “I set out to grow Kassaba melon. I liked that it was stored well. I’ve been planting early-ripening melon varieties for 4 years now, but none of them are suitable for storage. I chose the Honeydew variety. I grew them with seedlings and planted them in a greenhouse along with tomatoes. I pinched off the extra vines and left one fruit on each. Of all 8 ovaries, one has matured. They stored it in the cellar until December. I’ll say one thing: it’s a lot of hassle, but the taste is inferior to store-bought.”
Vladislav, Voronezh region: “I am an experimental gardener. All new gardening items immediately appear at my dacha. Having seen the seeds of an unusual melon, I became interested and bought it. But ours is not Uzbekistan; they grew small and sour. I don't recommend it."
Application of fruits
Melon fruits are used to prepare various nutritious and tasty dishes, they squeeze the juice and mix smoothies and fresh juices, adding melon to them, which can easily replace pineapple. The taste of melons is very similar to the taste of ripe pineapple, and when adding both products to a salad, it is almost impossible to separate one from the other. Melon jam is also very tasty when you add lemon and a little cinnamon. Candied melon looks beautiful, and dried and dried melon is delicious.
