Dishes with melon - 9 cooking recipes

Melon is a melon crop and belongs to the category of “false berries”. That is, the melon, in fact, is not a fruit, but a kind of berry, significantly increased in size compared to the usual volumes of the same strawberry or gooseberry. The melon is believed to have originated in Asia. It is here that nature itself has created the most suitable conditions for the melon for comfortable growth. This includes warm, dry weather and soil that is far from moist. Each melon bush can produce from two to eight false berries - melons themselves. The weight of one such melon can reach ten kilograms. It takes six months for a melon to fully ripen. A melon can have different shapes: round and oval. Melon colors range from all shades of yellow to light brown and green. Inside, melons have white or yellowish flesh. Today, melons grow only where people plant them. Wildlife has already “forgot how” to grow these fruits on their own. But melon now grows not only in Asia, but also in Europe. What is contained in melon? Firstly, melon is rich in vitamins C and P, it contains a lot of carotene and fruit sugar. Melon contains fiber, sodium, iron, and potassium. Melon is an excellent thirst quencher. But since melon is still quite nutritious, eating it in large quantities is highly not recommended. Melon is primarily a dessert, so it is best eaten after lunch. Melon is very good in various fruit salads. In Central Asia they have long learned to dry melon. Dried melon can be stored much longer than fresh melon. At the same time, dried melon retains all its beneficial properties.