When the summer sun is gleaming, nothing tastes better than a chilled, juicy watermelon.
But if you’re in the mood for exploration, you will find hundreds of other melon species and thousands of different ways to eat them.
Are you curious enough yet? If you are, then you can head onto the detailed guide on the types of melons we’ve made especially for you.
So without further wait, let’s dig in!
Table of Contents
Types of Melons
Taste: Juicy, Watery, Slightly Sweet
Can you even spend summer without snacking on watermelons? Probably not. This sweet and crunchy fruit has a water content of nearly 90%, making it perfect for balancing the low hydration levels in the summer heat. Not only that but watermelons are known for their amazing antioxidating properties that can help your body get rid of pollutants and chemicals.
Although watermelons originate from Africa, almost 70% of their cultivation occurs in China. It’s also grown in almost 40 US states because the melon doesn’t have strict soil or temperature needs. If you’re ever in the market for a watermelon, pick one that has deep green stripes and cream/orange spots, as it’s likely to be the sweetest one!
Origins: Egypt or South Asia
Taste: Sweet, Tender, Juicy
People in the USA are perfectly familiar with cantaloupes. However, you might be surprised to know that the melon actually originates from Cantalupo, Italy. Over there, it has a grayish rind with little webbing. However, both of them have the same delicious, sweet orange flesh. Its texture is smoother compared to watermelons and tastes amazing when cut up and eaten on its own. Cantaloupes also make an excellent addition to salads, smoothies, and a spicy bowl of salsa.
Like other melons, cantaloupes also offer a host of health benefits. They’re rich in antioxidants, and prevent cellular damage and cancerous growth. The fruit also contains vitamin C, selenium, beta carotene, and other minerals that promote overall well-being. Because of their high demand and fantastic taste, America alone produces 1.2 to 1.5 billion pounds of melon in a single year.
3. Casaba Melon
Taste: Lightly Sweet, Very Juicy
While not the sweetest of the bunch, Casaba melons are highly treasured for their excellent texture and long shelf life. They fall in the category of ‘winter melons’ that are grown during the summers and stay fresh till the winters, protected by their hard outer rind. In terms of taste, Casaba melons are comparable to cucumbers and can be coupled with smoothies and cold dishes like sorbets.
Looking at their history, the species was initially brought over to the USA in the 1800s from the Turkish city of Kasaba. They have a unique deep-yellow outer shell with ridges that run vertically. For proper cultivation, Casaba melons have to spend around 110 days in warm climate with constant sun exposure. They’re known for being incredibly juicy, though some regions have ones that feature a sweeter taste.
4. Bitter Melon
Taste: Very Bitter, Weedy
Upon first look, the Bitter Melon looks nothing like a real melon. It actually tastes far from one as it has a very sharp, bitter flavor. However, it still belongs to the Cucurbitaceae family and can be seen in use in the Indian subcontinent, Africa, and Asia. The melon is also called “pare” or “karela” in those countries and is treasured for its anti-inflammatory properties and benefits for diabetic patients.
From the outside, the Bitter melon has a prolonged shape with small lumps all over the rind. Its flesh is typically fried or sauteed with other vegetables, but some prefer to drain its juice and drink it to relieve digestion and strengthen their immunity. Another reason for the bitter melon’s popularity is that it’s simple to cultivate and can grow in moist soil and climate conditions.
5. Armenian Cucumber
Taste: Slightly Sweet, Crisp
Yet another unconventional member of the melon family, the Armenian Cucumber can be best described as a sweeter and slightly larger version of a typical cucumber. It’s usually harvested after it grows about a foot long, though it can continue to grow for up to 3-feet. The cucumber grows vertically and has a light-greenish skin that can be eaten along with its flesh.
Because the melon requires frost-free conditions to grow, it’s cultivated in warmer regions like Egypt, Western Asia, and Armenia. The flesh is firmer and slightly sweeter than a cucumber. Most people prefer to consume these cucumbers raw, but they can also be sauteed with other veggies or added to a salad.
6. Honeydew Melon
Origins: Middle East
Taste: Mild, Refreshing, Juicy
Honeydew Melons are famous for two things; nutrition and a refreshing flavor. They’re low in calories but packed with micronutrients like vitamin C, vitamin B6, antioxidants, and various electrolytes. From this, it’s easy to assume that this melon can do wonders for your skin health.
Although the melon itself has lots of demand to grow properly, the result is worth the effort. Its taste and texture can be described as juicy, lightly sweet, and highly refreshing. Because of that, Honeydew melons also make an excellent addition to fruit salads, frozen yogurts, and just about any cold dessert or dish.
7. Galia Melon
Taste: Spicy, Sweet, Succulent
The Galia Melon is the first hybrid on our list. It’s a cross between honeydew melons and cantaloupes and was first developed during the late 1900s in Israel. Today, it is considered a delicacy in the Mediterranean region and has made its way across the warmer areas in the USA and Europe. From the outside, it looks a lot like cantaloupe and has a yellow netted rind.
On the inside though, the flesh has the same pale-greenish shade as honeydews. This cross is sweeter than both of its parents and has a spicy edge to it. In terms of growth, the melon only requires properly draining soil and consistent warmth during the months of summer. Its unique spicy-sweet flavor makes it perfect for eating with fruit salad or salsa.
8. Gac Melon
Taste: Mild, Mushy, Aromatic
The Gac fruit is probably the most brilliant and eccentric of all melons. It belongs to the Southeast Asian region and was first made famous by Vietnam, but is now being cultivated across China, Australia, and California. Its spiky orange shell and deep-red seeds are an instant eye-catcher, as is the fruit’s aroma. When it comes to taste, the melon can be compared closest to avocadoes with a slight hint of sweetness.
Because of its mild taste and smooth texture, Gac fruit tastes best with savory dishes like soups and stews. Many regard melon as a superfood, partly due to its extremely high lycopene content that reduces the risk of cancer. It has a very short harvesting window, which is why it can be expensive in non-native regions. Despite that, the by-products of this melon are available throughout the year.
9. Sprite Melon
Taste: Very Sweet, Juicy, Crunchy
Originating from Japan, this delicious and crunchy melon is best known for its incredible sweetness and miniature size. It can have a sugar content of up to 18%, which is much higher than most melons of its category. Sprite melons are also comparatively smaller than other species, weighing around 1 to 1.5 pounds on average.
In recent years, these melons have started gaining popularity and are being cultivated in some states in the US. Their rind has an ivory color that starts developing brown spots as the melon ripens, just like watermelons. The Sprite melon’s flesh is incredibly juicy and its sweetness perfectly complements a number of deserts.
10. Snap Melon
Taste: Bland, Mealy
Snap Melons are a relatively obscure member of the melon family but are greatly cherished for their body cooling properties in warmer countries. It’s native to Asia and is widely grown in India, where the melon’s juice is used for hydration and battling the scorching summer heat. Some locals also use the melon to treat burns and abrasions because it has healing properties.
Since the snap melon is susceptible to frost, it’s grown in regions that receive plenty of rain and sunlight, such as Southern India. It has an oval shape with a pale-yellowish rind and has both sweet and bitter varieties. The sweeter melon is eaten raw and served as a side with desert, while the bitter version is utilized as a vegetable and source of fiber.
11. Canary Melon
Taste: Lightly Sweet, Slightly Musky
Being a close relative of the Honeydew and Casaba, the Canary melon is recognized by its bright yellow shell and tangy taste. It’s a part of the muskmelon family and is cultivated all across Asia and South America. In those areas, the melon is commonly eaten raw or with citrus fruits. It can also be blended into a delicious smoothie or served with cold soups for a refreshing appetizer.
Apart from its flavor, the consumption of Canary melon is also known to have multiple health benefits. Its high vitamin A and C content can make your immunity stronger and destroy free radicals. Fiber is also exceptionally high in the fruit, promoting gut health and digestion. The melon requires 3 to 4 months of constant sunlight exposure for proper growth, after which it can be safely stored for long durations.
12. Crenshaw Melon
Taste: Sweet, Vegetal, Tender
The second hybrid on our list, the Crenshaw Melon, is a cross between the Persian and Casaba melon. It can be easily recognized by its peach-colored flesh that gives it extra marks for being presentable. As for the taste, the Crenshaw is super-juicy and sweet, but the texture is firmer and more tender than its parent melons.
For that reason, the melon tastes amazing alongside luncheon meats and cold-cut platters. You can also add it to shakes or cocktails as a frozen sideline. The melon’s origins are based in Iran, but it can be cultivated in any region that gets a decent amount of sunlight and has a warm climate. It can reach an average weight of 10 pounds at maturity, but has a short shelf life and tastes best when consumed a few weeks after harvest.
13. Honey Globe Melon
Origins: Middle East
Taste: Very Sweet, Highly Juicy
As the name implies, Honey Globes are some of the sweetest melons on earth and have a round shape with lots of webbing. In fact, their sugar content can reach as high as 20%! This, combined with the fruit’s soft and juicy flesh, make it a highly refreshing and tasty snack during the peak summer heat.
However, the one downside to these melons is that they can fetch a hefty price. This is because Honey Globes have a very narrow harvesting window, making it difficult to grow them everywhere. The melons are particularly famous in South East Asia because of the warmer climate and favorable soil that support their growth. Upon maturity, these melons can weigh up to 10 pounds.
14. Ananas Melon
Taste: Sweet, Floral, Tropical
Ananas Melons translates to ‘Pineapple Melons,’ which is a fitting name for a melon that is so similar in taste and appearance to the exotic tropical fruit. Its outer rind closely resembles a cantaloupe as it has a yellow-golden color with an ovular shape. On the inside, the melon has a pale-yellowish flesh with a strong whiff of tropical and floral aroma. It has a very sweet taste with a touch of spiciness, just like pineapples.
Even though the Ananas melon originates from the Middle East, it has made its way towards many regions in the US and Europe. The melon is held in high regard for being rich in vitamins and minerals that improve immune health. The melon doesn’t have any stringent growth requirements and is available from summer to fall.
15. Ambrosia Melon
Taste: Mildly Sweet, Floral, Honeyed
Ambrosia melons are a relatively unknown hybrid species of the muskmelons family that have become a popular part of the fruit industry in the US. They are frequently confused with cantaloupes because of their similar appearance, but Ambrosias have a much stronger floral scent and are sweeter than cantaloupes.
In the US, these melons have become famous as home garden cultivars because of their lenient growth requirements. All they need is 6 hours of direct sunlight for 86 days to reach maturity. At their full size, these melons can grow up to 3 to 5 pounds if properly looked after.
Taste: Watery, Slightly Sour
If you thought you would never see miniature watermelons, now you can. The Cucamelon’s adorable size and sour taste make them a popular fruit to pickle or serve with cocktails. They’re just as big as the average grape and taste more like cucumbers, but with a hint of sourness. Because of their use as pickles, the melons are also commonly known as Mexican gherkins.
They originate from the South American regions of Venezuela and Mexico, but can now be found in most parts of the US. Cucamelons don’t come cheap either, and that’s primarily due to their strict cultivation requirements. You’ll have to provide them with lots of sunshine and fertilizers to ensure they produce fruit regularly and survive adverse conditions.
17. Winter Melon
Origins: South Asia
Taste: Bland, Vegetal
Most melons only last a few weeks after their harvest in summers, but this melon can last till winters. This is why it’s called the Winter melon, and its long shelf life can be credited to its hard, waxy rind. On the inside, the melon has few seeds and pale flesh that remains fresh several months after being harvested.
Its taste is relatively mild compared to other melons and is utilized in soups, stews, or stir-fried with other veggies. Winter melons are also some of the largest of their family and can weigh up to 20 pounds on maturity. They’re widely cultivated across Asia and are treasured for their use in vegetable-based dishes.
18. Santa Claus Melon
Taste: Sugary, Slightly Earthy
The Santa Claus Melon is another species known for its amazingly long shelf life, making it perfect for eating right around Christmas. Its taste can be compared to honeydews, which is a combination of sugary and juicy. Although the melons are harvested during summers, they can survive over 6 months in storage while maintaining their refreshing taste.
This melon is native to Spain but is now being harvested in the US, South America, and Europe, where it is highly treasured as a winter snack. It tastes best when served cold and can be eaten with desserts and fruity cocktails. The Santa Claus melon can also grow in slightly colder climates; however, it still needs 100 days of sun and warm weather to bear fruit.
19. Charentais Melon
Taste: Very Sweet, Highly Aromatic, Floral
Charentais Melons are known for being some of the sweetest and most fragrant melons on the planet. For a melon, they’re on the smaller end and are closer to the size of a grapefruit. However, their deep-orange flesh carries a ton of sweetness with floral hints. The melons give off an irresistible aroma of honey and flowers as soon as they’re cut open. Because of their delicious taste, Charentais Melons can be diced and eaten alone or paired with desserts, sorbets, ice cream, and luncheon meat.
The fruit has its roots in Southeastern France, though it is now grown in different regions across Europe. Charentais are also recognized for having a high vitamin C content, which can help reduce inflammation and strengthening immunity. The maturing duration of this melon is lesser than others at around 80 days, but it still has to be cultivated in an area with well-draining soil and daily sun exposure.
20. Bailan Melon
Taste: Mild, Slightly Bitter
The Bailan Melon hails from the Chinese province of Gansu and is a very close sub-species of the honeydew. Its appearance is also quite similar to this muskmelon, having a bright yellow rind and creamy flesh. The locals treasure the melon for its curing abilities that can help fight off chronic illnesses and reduce inflammation.
Since the taste is also similar to honeydews, the Bailan melon can be diced and eaten raw or blended with other fruits into a smoothie. Its plant is vulnerable to frost like other melons and must be cultivated at the beginning of the summer season. However, it is a little less demanding and can grow in mild to warm temperatures.
21. Crane Melon
Taste: Very Sweet, Tender, Fruity Aroma
Crane Melons are one of the few species to be born in the US, or more specifically, California. Oliver Crane is known to have invented this heirloom melon by crossing Persian, ambrosia, white, and Japanese melons. As a result, the hybrid Crane Melon was born; an incredibly juicy, sweet, and aromatic fruit.
The melon can be identified by its creamy rind with green and yellow marks. On the inside, it has orange flesh that smells of flowers, honey, and citrus. Since the melon tastes fantastic on its own, Californians enjoy eating it raw or with seasoning. The melons are quite rare as they have a short shelf life, so you’ll have to buy them directly from farms.
22. Persian Melon
Taste: Very Juicy, Tender, Lightly Sweet
A larger version of the cantaloupe, Persian melons are a wild species that originates from modern-day Iran. They’re a type of muskmelon and bear many similarities to cantaloupes, like the yellow netted rind and orange flesh. As for taste, they are milder and less sweet, but very juicy and firm in texture.
In the last few decades, Persian melons have made their way across the US and some regions of Europe. The locals in Iran use its puree and water to make a light, refreshing summer drink. Persian melons have the same nutritional profile as most melons, including a high fiber content and lots of vitamin C. Many species of melons found today are believed to have originated from the Persian Melons as well.
23. Golden Langkawi
Taste: Sugary, Juicy
From its bright yellow shell, the Golden Langkawi can easily be confused with the Canary melon. However, it originates from Malaysia unlike the latter. This hybrid was created by crossing the local melon species of the Langkawi island with a spicy melon from Spain called the Gold Finger. As a result, this beautiful golden melon was born, which quickly became famous for its juiciness and sugary taste.
Like other melons, the Golden Langkawi also has a maturing period of 90 to 100 days, but doesn’t survive too long on the shelves. It’s also a popular home cultivar as its smaller in size than other melons and readily grows in plastic pots. Due to its rich flavor, the fruit is consumed raw or served chilled with local deserts.
24. Hami Melon
Taste: Very Sweet, Firm, Tender
Hailing from Xinjiang, the Chinese melon is a popular delicacy in its country and belongs to the muskmelon family. According to history, the Hami melon was created by crossing honeydews with the city’s local melon, which resulted in this delicious fruit that smelled of flowers and citrus. In appearance, the melon is similar to cantaloupes as it has pink flesh and a pale-yellow rind.
Even inside China, the Hami melon is on sale for a limited time at high prices due to its rarity and short harvesting window. Warmer climates and open fields are more suitable for cultivating these melons, but you can also try growing them in containers.
25. Valencia Melon
Taste: Mildly Sweet, Crisp, Refreshing
Valencia Melons are an incredibly delicious species of melons from Spain treasured for their use in desserts, salads, and other sweet dishes. They ripen late compared to other species, but also grow even sweeter and tastier in storage. There’s also a winter version of Valencia melons that can stay fresh till the colder season thanks to their thicker rind.
The melon’s flavor can be best compared to honeydews, though it can be sweetened by cooking. You can also grow their vine in your home garden, but make sure that the melon receives sunlight daily. In roughly 100 to 110 days, these melons will be ready to get harvested and consumed.
26. Horned Melon
Taste: Watery, Lightly Sweet, Tangy
From its appearance, the Horned Melon barely looks like a melon at all. However, its exotic shell and peculiar taste make it a highly sought-after fruit across the world. When mature, its spiky shell becomes a deep orange shade, and the flesh remains a cool green color. The melon’s flesh is directly scooped out without removing the seeds, and its taste is mild with a hint of tanginess and sweetness.
Besides its distinctive flavor, which resembles bananas at times, the melon also has a ton of health benefits. It’s full of vitamin C and fiber, as well as certain antioxidants that are essential in reducing oxidative stress. Because the melon is of African origins, it demands warm weather and adequate watering for proper growth.
27. Kantola Melon
Origins: South Asia
Taste: Slightly Bitter, Mild
Yet another peculiar-looking melon, the Kantola is a major part of the Indian cuisine where its widely consumed as a vegetable. It is much shorter in size than traditional melons, at about 1.5 inches long. It has a spiky exterior which has earned it the name of ‘spiny gourd.’ The melon’s taste is similar to the bitter melon, and it’s typically cooked with curries or stir-fried with spices.
In South Asia, the gourd is greatly valued for its health properties, including its ability to fight seasonal flu and prevent cancer with carotenoids. Because of its high-water content, the Kantola melon also assists weight loss. For cultivation, the melon requires a warm and dry atmosphere with moist soil.
28. New Century Melon
Taste: Extremely Sweet, Crunchy, Creamy
The succulent and hardy New Century Melon is a close relative of the Hami Melon, even though its much sweeter and popular. The melon originates from Taiwan and is now being cultivated across many countries because of its resistance to harsh conditions and diseases. The rind of this melon is slightly thinner with narrow webbing all over the shell, while the flesh has a light-orange hue to it.
Upon maturity, the New Century Melon can weigh anywhere from 5 to 10 pounds on average. Its sugary taste and creamy/crunchy texture have earned it a spot in top-class cuisines and deserts. Even on its own, the melon tastes amazing and is best served frozen.
29. Apollo Melon
Taste: Very Sweet, Creamy, Highly Juicy
Hailing from Malaysia, the Apollo melon is a close cousin of the Golden Langkawi but has better texture and a sweeter taste. They can be distinguished by their deep golden color, webbed rind, and brown top. Inside, the Apollo has a super-juicy flesh with zero fiber and a floral accent to it. Thus, it perfectly complements tropical dishes, fruit salads, and a variety of smoothies.
30. Korean Melon
Origins: South Asia
Taste: Lightly Sweet, Juicy, Crunchy
Korean melons are known for two very distinct features; an incredibly thin rind and small size. The rind is equally thick as the skin of an apple or potato, and the tiny seeds make it possible to eat the melon as a whole. In terms of taste, they feature a slight hint of sweetness with a modestly crunchy texture, which can be said to resemble a sweet cucumber.
31. Maroon Melon
Taste: Insipid, Earthy
The spiky, cactus-like Maroon Melon is much more gentle and tasty than it looks. Like most melons species, it originates from Africa and is now being grown on most continents. Inside the sharp rind of the melon is green flesh that has an earthy and watery flavor. This mild flavor makes the Maroon Melon excellent for pickling or using as a vegetable in stews and stir fry.
32. Skyrocket Melon
Origins: New Zealand
Taste: Lightly Sweet, Chewy, Refreshing
Originating from New Zealand, this hybrid melon is now extremely popular in many parts of Southeast Asia. It’s a close relative of the honeydew melon and features the same juicy and lightly sweet flavor, albeit with a chewier texture. On the outside, Skyrockets have a round shape and webbed rind that is either green or brown in color. Due to its faster harvesting period, the melon has made its way to the Americas and European countries as well.
33. Yubari Melon
Taste: Extremely Sweet, Soft, Juicy
An exotic hybrid from Japan, the Yubari Melon (also called Yubari King), has made records for being auctioned at millions of Yuans on multiple occasions. The melon is a cross between two breeds of cantaloupes and is treasured for its extremely sweet flesh and amazing texture. It is cultivated with great care and grown in selected greenhouses inside the city of Yubari. The Japanese often gift these melons at the festival of Chūgen.
34. Sugar Melon
Taste: Very Sweet, Dense, Tender
Sugar melons can be accurately described as what you’d get if you compressed a cantaloupe and made it sweeter. Apart from that, they are more or less the same. As you would expect, they have a rather sugary taste with a 14% sugar content. Because of the smaller size, these melons also have a denser and creamier texture. They taste great if you snack on them alone or with a salad, smoothie, or any other cold summer beverage.
35. Jade Dew Melon
Origins: Middle East
Taste: Very Sweet, Crunchy, Juicy
One of the best features of the Jade Dew melons is their resistance to diseases and viruses. This makes the species a popular home cultivar that also bears an extremely sweet melon that you can eat in multiple ways. The average jade dew has a sugar content of nearly 15% along with a crunchy texture, making them ideal for snacking on alone. They have a pale rind on the outside, with the same light-green flesh as honeydews.
36. Banana Melon
Origins: United States
Taste: Modestly Sweet, Aromatic, Crunchy
The elongated shape and bright-yellow rind make it easy to confuse this melon for a giant mutated banana. However, it is still an heirloom melon with a delicious sweet/savory taste. Banana melons also have a decently long shelf life and a very fragrant, peach-colored flesh. In terms of cultivation, they are not overly demanding and can be cultivated within 90 days.
Steps to pick the best melon
We’ve all been in a situation where no melon seems to click with us at the supermarket. In the end, most of us just leave it to luck to find us the best melon from the bunch.
However, it doesn’t have to be that way. With these few simple steps, you can become a master at picking the sweetest and juiciest ripe melon of any species from the basket. So let’s dive into it:
1. Inspect the melon’s color
When inspecting a melon, the very first thing you should notice is its color. Watermelons turn bright green and have deep-greenish streaks when they’re at peak ripeness. For cantaloupes and their relative species, the color should be pale-goldish with thick, white webbing.
As for honeydews and other muskmelons, the ideal color is usually yellow or gold, which indicates the melon is at optimal ripeness. If the color is any lighter than the criteria mentioned above, it’s likely unripe and would take several days to weeks to become edible.
2. Rule out any dents or imperfections
After you’ve got down the right color, check the surface of the melon and look for any signs of damage, such as dents, cracks, tears, or uneven surfaces. A good-quality melon would be in perfect physical condition and should have a smooth surface with no flaws whatsoever.
Also, stay away from watermelons that are too shiny as they’re probably unripe. As for muskmelons, they should have a soft and fuzzy rind because some of the sugar naturally surfaces when they fully ripen. Remember, the best melons always have a symmetrical and uniform shape, whether they’re round or oval.
3. Look for a creamy yellow patch
This step is specifically useful while selecting a watermelon. When a melon gets too heavy for the vine to support, it falls to the ground till it’s harvested. This spot where the melon makes contact develops a pale/white color and is typically found on the underside. Luckily, it’s also a great indicator of how much time the watermelon has spent under the sun and how ripe it is.
Always pick a watermelon that has a creamy or yellow patch because it’s likely to be the tastiest of all. A deeper color means even more time spent in the sun, and ultimately a sweeter watermelon.
4. Compare the melon’s weight to its size
Once you’ve got down the appearance, weigh the melon and compare it with its size. You can use your judgment or the store’s weighing scale for this step. After that, compare the melon’s size and pick one which feels heaviest for its size.
What this helps you do is select the densest melon with the highest water content. And the higher the water content, the sweeter the melon.
5. Examine and smell the stem area
For even more surety of the melon’s ripeness, it’s a good idea to examine the stem area. Good melons always have a dry and brownish colored stem area that indicates it hasn’t been harvested prematurely. If the stem is still attached or green in color, it’s an instant sign that you’re buying an unripe melon.
You should also give the stem area a quick whiff and see how it smells. If it has a sweet and floral fragrance, you’ve likely got your hand on the right melon. However, if the smell is too strong, the melon might be overripe.
6. Knock and shake the melon
Most of us are familiar with the ‘tapping’ method of checking melons. All you have to do is gently knock on the surface and listen to the sound it makes. A perfectly ripe melon will make a hollow and deep sound. On the other hand, an underripe melon is likely to make a thumping sound because of the thicker rind.
Some melons, like the honeydew, can also be slightly shaken to check their ripeness. If it sounds stiff with a few seeds rattling around, the melon is ready to be devoured. But if the melon sounds too liquid or sloppy, its flesh has most likely begun to break down and overripe.
How much water do melons have?
Most melons have a water content of 85–95%, with the remaining consisting of sugar, fiber, and other nutrients. Watermelons have the highest water content of all melons at roughly 92–95%.
What is the sweetest melon in the world?
Honey Globe melons are one of the sweetest melon species on earth, consisting of almost 15% sugar on average. They’re a type of muskmelon and are rich in antioxidants, beta-carotene, folate, and electrolytes.
What are the side effects of eating melons?
Even though melons are generally harmless, they can have adverse reactions if contaminated, rotten, or consumed by a person with severe health complications. To prevent any such issues, we recommend you properly wash melons after bringing them from the market and avoid those that smell bad or have dark spots.
People with diabetes should also avoid eating extremely sweet melons and avoid making them a part of their daily routine without a doctor’s approval.
Can you eat melons daily?
Yes, eating melons daily in moderation can have multiple health benefits. They’re proven to promote healthy blood sugar levels and reduce the risk of diabetes. Melons are also rich in dietary fiber and water, which can assist digestion and reduce inflammation in the stomach.
If you’re suffering from kidney issues, diabetes, or other health complications, we would recommend you consult your doctor before making melons a part of your daily diet.