THE CAR BOARD
Did you know that a langoustine is not a small lobster? Does that nutmeg become toxic and hallucinogenic if consumed in large quantities? By finding some ways to enjoy these foods, learn their history and characteristics.
In the large Cucurbitaceae family, the melon, or Kukumis melo, it is one of the most difficult to classify as polymorphic. Melon can be monoecious (male and female flowers separate, but together on the same plant), hermaphroditic (male and female flowers) or a combination. It can have stems or corners, oval or round leaves, fruits of various sizes, with smooth, red or red skin, with white, yellow, green or orange flesh. maybe, sweet, savory or not.
Its origin is unclear, as wild melon species are found from Africa to Southeast Asia.
There are thousands of varieties: Astrakhan melon, from southern Anatolia, Persian red melon (small fruit), snake melon (like a cucumber can be more than 1 meter long), watermelon and green meat (honeydew, for America), Piel del Sapo melon (“toad”in Spanish), the winter melon or the good cantaloupe (or Charentais) melon, which is often combined with the decorative and very favorite of the French.
Its origin is unclear, as wild melon species are found from Africa to Southeast Asia. According to Georges Gibault (plant history, 1912), “Among all the fruits that have been acquired by the art of agriculture, the melon is the one that most delights men to eat. There’s nothing like a good melon with soft, juicy, sweet, vinous flesh to delight the palate of a sweet tooth.
Traditional. One of the few fruits eaten as a starter rather than a dessert, the melon has become, in Italy and France, associated with dry ham, especially from Parma. It’s a tradition that has its roots in ancient dietary advice that advocates eating fresh produce and water at the start of a meal, compared to salt, fat and wine. A twist of peppermint and some mint or basil leaves add more flavor to this summer classic.
New stuff. If a ripe melon is good enough on its own, it will also undergo other transformations: sprinkled or mixed with water (when it’s hot), marinated, candied in the oven, flame-grilled or grated again in julienne when available. green – cooked with chilli, onion and lemon, it goes with fish. Without forgetting to peel it, it can be made into the best tasting vinegar.
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