Protected by its thick bark, the melon has got the advantage that take in water (88%), which makes it very refreshing. This wealth of water, joined with an outstanding richness in potassium (300 mg/100 g) lead him to a fruit particularly diuretic. It is usually very well endowed with fibers (1 g/100 g), which offer a power laxative. All of this having a sugar intake over reasonable and moderate calories: 48 kcal/100 g. Therefore silly to forego this champion of elimination, source:how many calories in cantaloupe
Displays a melon carotene (provitamin A) very significant: 100 g of melon brings 2 mg, half the recommended daily requirements. Carotene is converted by the body processes to a vitamin, vitamin that plays a vital role in vision, good skin and mucous membranes. And most importantly, carotene has interesting antioxidants. Observe that the orange-fleshed melon contains more carotene compared to yellow-fleshed melon or green.
However, whatever its color, the melon is a crucial supply of vitamin C: 100 g of melon provides 25 mg, one-third of recommended daily needs.
Choose it heavy, this is a sign that it is full of sugar. Consider the stem: when not there or if it is cracked, the melon is likely to be ripe. Rely also its pleasant odor: it ought to be well flavored, but little otherwise it’s too ripe, Remember that the fruit will continue to ripen in your house, so choose it with respect to the day of tasting.
Preventing to popular belief! Melons do not have sex, therefore how big is the stem has no effect on fruit quality, plus the color as an example. They depend only around the variety.
Ensure that it stays a short time in a cool place, avoiding the refrigerator where it can smell its scent marked the remainder of the food. But if it’s already very mature, wrap it in plastic wrap and enclose it inside the crisper from the refrigerator.
Eat it fresh, but certainly not cold. The simplest preparations suits him perfectly: cut in half and stripped of the company’s seeds, both input and dessert. Nature or watered Porto, issues requires anything.
Cut into cubes or balls, you can use it in salads and kebabs, savory or sweet. His best alliances are salty Parma ham, crab, salmon, haddock, seafood to sweet, he loves above all citrus fruits and berries, although it goes with all the current fruits. The melon is delicious jam, juice that has been enhanced with lemon zest.
Prepare the soup as refreshing simply by mixing the flesh or by macerating his balls in sweet wine. Here, spices are welcome: focus on anise and vanilla, nevertheless the ginger and pepper also end up being very suitable. The melon also appreciates the herbs including mint and basil, but why not tarragon and chives.
Use cooked, though delicious, is way too often ignored. Fried or two or three minutes within the oven in foil, it is going well with fish and poultry. The melon slices can, to change, be drizzled with a batter and then fried.
Finally, note that the oil taken from its seeds are edible (it could possibly even calming), plus some crushed seeds and slipped in the pot of jam can give a pleasing bitter taste.
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