Yellow melon, also known as Winter melon, is a really strong variety that can be consumed up to several months after the harvesting.
It has an egg shape, a tasty flavor and a nice aroma.
Its peel is strong, wrinkled and gold-yellow colored and its pulp is juicy and sweet, light yellow colored and has yellow seeds.
It’s called winter melon because, even if the ripening period goes from May to October, it can be eaten up to January.
It’s mainly made up of water and it’s rich in vitamins and mineral salts, that make it a great ally for bones, circulatory system and the production of melatonin, which accelerates tanning.
It has several health benefits:
• anti-inflammatory and antioxidant, against cancer;
• antioxidant and anti aging;
• stroke and seizure prevention;
• digestive and detox properties;
• immune system booster;
• source of energy thanks to its sugars and its Vitamin B levels;
• diuresis aider.
The edible part is about 60% of the entire product and contains 22 Kcl in 100 gr of product.
It’s usally eaten as a snack or in fresh fruit salads, but can be also paired with raw ham as an appetizer.
Once cut, yellow melon can be stored in the fridge for no more than one week, at a temperature of 5°C.
When bought for future consumption it should be stored in a perforated wooden box, in a cool dry place and far from direct light sources.
It’s originally from China but was soon imported in Turkey, Morocco, Egypt and Spain. In Italy it’s cultivated in several regions but the Sicilian yellow melon has an incomparable and extremely sweet flavor, a crunchier pulp and an extreme juiciness. The most productive areas are Paceco, Pachino, Palma di Montechiaro e Ramacca.