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Melons

Melons: Products

SEEDED WATERMELON

Watermelons are believed to have originated in northeastern Africa, possibly Egypt or Sudan, over 5,000 years ago. Ancient Egyptians cultivated watermelons, and seeds have been found in tombs, including King Tutankhamun’s.

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From Africa, the watermelon spread to the Mediterranean, India, and China, eventually arriving in the Americas with European explorers. The seeded watermelon is the original form of the fruit and remained dominant in agriculture until the development of seedless hybrids in the 20th century.

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Today, seeded watermelons are still grown commercially and for home gardens, particularly for those who value heirloom varieties, stronger flavor, or better storage performance.

 

Key Benefits

  • Naturally high in lycopene, a powerful antioxidant

  • Great source of hydration and low in calories

  • Contains citrulline, which may improve blood flow and reduce fatigue

  • Rich in vitamins A and C for skin and immune support

  • May have slightly more intense flavor than seedless varieties in some heirlooms

 

Fun Facts

  • Seed = tradition: Seeded watermelons are often preferred in cultural or traditional recipes, and their seeds can be roasted and eaten like pumpkin seeds.

  • Better shelf life: Seeded melons generally store better and ripen more uniformly than seedless varieties.

  • Great for festivals: Seeded melons are used in seed-spitting contests, a classic summer tradition.

  • Heirloom potential: Some varieties like Charleston Gray or Black Diamond are only available in seeded form and are prized for their old-fashioned flavor.

  • Seeds have nutrition too: Watermelon seeds (when roasted) are rich in protein, magnesium, zinc, and healthy fats.

SEEDLESS WATERMELON

Seedless watermelons were first developed in Japan in 1939 by breeder Kihara Hitoshi, using a process that crosses a tetraploid (4 sets of chromosomes) with a diploid (2 sets) watermelon to create a triploid (3 sets) fruit—sterile and unable to produce mature seeds.

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Commercial popularity surged in the 1990s and 2000s, especially in the U.S., Mexico, and southern Europe, as consumers sought convenient, no-mess fruit options. Today, seedless varieties dominate supermarket watermelon offerings.

 

Key Benefits

  • Very hydrating, with one of the highest water contents among fruits

  • Rich in lycopene, a powerful antioxidant that supports heart and skin health

  • Contains citrulline, an amino acid that may help with muscle recovery and circulation

  • Low in calories, fat-free, and cholesterol-free

  • Natural source of vitamins A and C

 

Fun Facts

  • Not GMO: Seedless watermelons are not genetically modified—they are created through natural cross-breeding and chromosome manipulation.

  • White seeds are safe: The soft white seeds are undeveloped and completely edible—no spitting required!

  • Most common variety today: Seedless watermelons now make up over 85% of watermelon sales in North America.

  • Travel-friendly: Mini seedless varieties like "personal" watermelons are popular for portability and single servings.

  • Chill before cutting: Seedless watermelons taste sweeter when chilled and are best stored whole at room temp, cut in the fridge.

MINI WATERMELON

Mini watermelons are modern cultivars, developed through selective breeding—not genetic modification—to meet demand for convenient, single-serving fruits. First popularized in the early 2000s, they quickly became a staple in grocery stores across North America, Japan, and Europe.

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They are available in both seeded and seedless varieties, and due to their smaller size, they tend to ripen faster, store better in refrigerators, and reduce waste—making them ideal for urban households, couples, or small families.

 

Key Benefits

  • Portable and easy to handle—perfect for snacks, picnics, and kids

  • High in vitamin C, hydrating, and naturally low in calories

  • Rich in lycopene, a heart-healthy antioxidant

  • Low glycemic index and gentle on digestion

  • Typically fewer seeds and thinner rind than larger varieties

 

Fun Facts

  • Grows faster: Mini watermelons mature in 70–80 days, compared to 90+ days for standard varieties.

  • Fridge-friendly: Their compact size fits easily in standard refrigerators—no more wrestling with giant melons!

  • Extra sweet: The flavor is often more concentrated, especially when grown in warm climates.

  • Popular varieties: Include Sugar Baby, Solinda, Mini Love, and Extazy—some with red, others with yellow flesh.

  • Lower waste: Mini watermelons reduce food waste and over-portioning, especially in small households.

HONEYDEW MELON

Honeydew melons are part of the winter melon group (inodorus), which also includes casaba and Crenshaw melons. The honeydew variety was cultivated in Persia and North Africa for centuries.

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It was introduced to France and Spain, where it was known as White Antibes melon. Eventually, it made its way to the U.S. in the early 20th century, gaining popularity for its long shelf life and sweet, refreshing taste—especially in California and Arizona, where it's now widely grown.

 

Key Benefits

  • Hydrating and refreshing due to high water content

  • Good source of vitamin C, which boosts immunity and skin health

  • Contains potassium, supporting hydration and heart function

  • Naturally low in fat and calories, making it ideal for light diets

  • A source of B vitamins like folate, helpful for cell function

 

Fun Facts

  • Not just green: Though pale green is most common, honeydew flesh also comes in orange (in specialty cultivars like Orange Dew).

  • Sweeter when chilled: Honeydew tastes sweeter when served cold, as chilling enhances its delicate sugar content.

  • Long shelf life: Unlike cantaloupe, honeydew can be stored longer without quickly over-ripening.

  • Rind = ripeness: A creamy yellow rind with slight softness indicates ripeness. Green rind means it's still underripe.

  • Pairs beautifully: Honeydew complements prosciutto, mint, lime, berries, and is excellent in fruit salads, smoothies, or chilled soups.

CANTALOUPE MELON

Cantaloupe originated in Persia and parts of the Middle East over 4,000 years ago. It spread through trade to North Africa and Europe, where it was cultivated in the Papal gardens of Cantalupo, Italy—hence the name "cantaloupe."

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The North American "cantaloupe" is actually a type of muskmelon, differing slightly from the European variety, which has smoother skin and lighter flesh. In the U.S., cantaloupe became a major crop by the 20th century, especially in California, Arizona, and Colorado.

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Key Benefits

  • Rich in vitamin C and beta-carotene, great for skin and immune health

  • Hydrating due to high water content (~90%)

  • Good source of potassium, which supports heart health and muscle function

  • Low in calories and fat—perfect for refreshing diets

  • Supports eye health thanks to its high vitamin A content

 

Fun Facts

  • Aroma = ripeness: A ripe cantaloupe gives off a distinct sweet aroma from the blossom end.

  • Name confusion: In the U.S., what’s called “cantaloupe” is actually a netted muskmelon; true cantaloupes (grown in Europe) have smooth, warty rinds.

  • Quick to ripen: Once harvested, cantaloupes ripen quickly at room temperature—best eaten within a few days.

  • High food safety risk: Due to its rough rind, cantaloupe has a higher risk of carrying surface pathogens like salmonella—always wash before cutting.

  • Peak season: In North America, cantaloupes are best from June to September when they’re sweetest and most fragrant.

HAMI MELON

Hami melons originate from Hami, in Xinjiang province, western China, and have been cultivated for over 700 years—dating back to the Tang Dynasty. These melons flourished along the Silk Road, where dry desert conditions helped concentrate their natural sugars.

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Known for their exceptional sweetness and long shelf life, Hami melons were once reserved for Chinese royalty and were considered a luxury fruit. Today, they are a key agricultural product of Xinjiang and are exported globally.

 

Key Benefits

  • Naturally high in vitamin C, promoting immunity and skin health

  • Very hydrating with high water content and natural electrolytes

  • Low in calories, ideal for weight-conscious diets

  • High sugar concentration offers quick energy—great for summer refreshment

  • Rich in antioxidants and carotenoids, especially in orange-fleshed varieties

 

Fun Facts

  • Crisp and sweet: Compared to cantaloupe, Hami melon is sweeter, firmer, and crunchier, almost like a cross between honeydew and Asian pear.

  • Desert-grown advantage: The dry, sunny climate of Xinjiang enhances sugar development, making Hami one of the sweetest melon varieties.

  • Royal origins: Historically known as “tribute melon” because it was sent to the Chinese imperial court.

  • Storage star: Hami melons can last several weeks when stored cool, making them excellent for transport and market display.

  • Not just orange: While most common in orange flesh, there are also green- and white-fleshed Hami varieties with equally sweet flavor profiles.

PIEL DE SAPO

The Piel de Sapo melon is native to Spain, where it has been grown for centuries—especially in the La Mancha region. It’s a staple of Spanish summer cuisine, often enjoyed chilled or with cured meats like jamón.


Also known as Santa Claus melon or Christmas melon in English-speaking markets, it earned that nickname because of its long shelf life, allowing it to be stored into the winter holiday season.


In recent decades, Piel de Sapo has grown in popularity in Latin America, California, Brazil, and Australia, thanks to its reliability, sweetness, and excellent transportability.

 

Key Benefits

  • High in vitamin C, great for skin and immune support

  • Naturally hydrating and low in calories

  • Contains potassium, supporting blood pressure and heart health

  • Easy to digest and mild on the stomach

  • A healthy, low-fat snack with natural sugars and fiber

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Fun Facts

  • “Toad skin” name: The name Piel de Sapo comes from its speckled, wart-like rind, which resembles a toad’s skin—but it’s just for show, the inside is sweet and creamy.

  • Long shelf life: Its thick rind helps it store well for weeks, sometimes up to 2 months, especially when kept cool.

  • Spanish summer icon: Commonly eaten chilled in Spain during summer heat—often served with jamón serrano or in fruit platters.

  • Low odor: Belongs to the inodorus group, meaning “no scent”—unlike cantaloupe, it doesn’t emit a strong aroma when ripe.

  • Ripeness test: Press gently on the blossom end—it should yield slightly. The melon also gains a slight yellow tint when ripe.

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