Argos, a large, oblong, with orange wrinkled skin, orange flesh, strong aroma. A characteristic is its pointed ends. Growing in some areas of Greece, from which it gets its name. Gaya melon, originally from Japan, a honeydew cultivar that is ivory in color and has a mild, sweet flavor

Korean melons are a yellow type of oval muskmelon with light stripes on the skin and light-colored flesh. When melon plants are in flower, make sure pollinating insects can get access – open up tunnel cloches, cold frames and greenhouse doors and vents during the day. And I have crazy stalker who is following me for a few years, annoying my family, friends and photographers with who I work. To tell when a honeydew melon is ripe and ready to eat, gently press the blossom end of this pale green fruit to see if it gives lightly fruity aroma.G.N. Njorogo; M.N. van Luijk (2004). "Momordica". In G.J.H. Grubben; O.H. Denton (eds.). Plant Resources of Tropical Africa: Vegetables. Wageningen, Netherlands: PROTA Foundation. p.248. ISBN 90-5782-147-8 . Retrieved 2014-10-20.

Next up, add in the garlic cloves and chillies. Now, add in the red chilli and coriander and raw mango powder. Add the salt and kachri powder as well and cook it for a minute or two. Aim forfour to six fruits on a greenhouse plant and up to four on an outdoor plant, which is usually the maximum number that will ripen by the end of the season.

Botanically, it’s a melon. But by the looks (and taste) of it, it’s much closer to a standard cucumber. This long, slender fruit was cultivated in the 1400s and grown throughout Armenia, Egypt and other areas of Western Asia. It tastes refreshingly similar to a cucumber, but a bit sweeter.

One of the differences between Sharlyn melons and cantaloupes is that they are not as sweet. The pale orange flesh is creamy and fruity without being overly sweet. Some say that Sharlyn melons resemble the taste of pineapples. Method: 1. Peel the kachris, and roughly chop or slice the vegetable like cucumbers. Make sure you taste each kachri (for bitterness) and then add it to your bowl. Chop a green chilli, and the garlic as well (in a separate mortar). 2. Heat oil in a skillet. Add in the asafoetida, cumin seeds, garlic, and sauté for 30 seconds. Don't let the garlic go brown. Next up, add in the turmeric and red chilli powder, and once they mix with oil, add in the chopped wild melons and green chillies. 3. Now, mix the spices well with the kachris, and then add the salt and 1.5 cup water. Let it cook on slow flame for 10-15 minutes. 4. Once you notice that only a small amount of water is left (don't let the sabzi go dry), add in the sugar and after two minutes, switch off the flame. Mom's Jaisalmeri-style Lehsun ki chutney with kachriThis type of melon came to the US and Europe from Asia in the late 1800s. European cantaloupes and North American cantaloupes are both round types of melon that have an unusual peel. The mesh-like markings and dark stripes on some types of cantaloupes may resemble the look of a basketball. In 2018, world production of melons was 27 million tonnes, led by China with 46% of the total (table). Turkey, Iran, and India each produced more than 1 million tonnes. [29] See also AB Turner isn't the only record breaker to hail from the little town of Hope, Arkansas – this is one town that hoped for watermelon. Only twice since 1930 has the record left Hope’s community of melon growers, and the town folk are so attached to their beloved giant melons that they consider out-of-town challenger vegetables to be plain wrong. College student convicted of stabbing blind date during sex thought she was Salma Hayek’s ‘From Dusk Till Dawn’ character