Melon trader in Uzbekistan. Watermelon-melon collapse in Tashkent. Boy with a torpedo. Prices for melons per piece in a store in Tashkent. Melons on a trailer. Selling melons from a car.
, camber near the highway. Melons of the Amiri variety Wheelbarrow with melons. Chilyaki melons. Kandilyaki melons. Uzbek melons and watermelons for sale.
My first memories of Uzbek melons date back to 1990. Then in Moscow, while still a schoolboy, I returned home after school and watched how the melon trade unfolded at our bus stop. A whole truck with melons of the “Torpeda” variety traveled for several days from Uzbekistan to Moscow, and now two Uzbeks were laying out their goods for trade.
- Hey, guy, come over! – One Uzbek turned to me.
I approached and he offered to help me unload the fruit, for which he promised a serious reward - “You will take home as many melons as you can carry!” I definitely liked the conditions and agreed to help.
Uzbek melons were a great success in Moscow in September 1990. Before my employers had time to set up the counter and scales, a line of people who wanted to try oriental sweets immediately formed. I was on hand - unloaded fruit, selected fruits specified by the buyer from the pile, and even climbed into the truck for the largest melons “from the underground.” And when he left in the evening, he took with him a couple of large fragrant “torpedoes”.
The next morning, instead of going to school, I went straight to the melon stand.
So I worked for three days, earning six delicious honey melons and receiving interesting experience fruit trade (which came in handy later). And I also acquired a stable addiction - Uzbek melons became the most desired food for me on for many years. Including the present time. Yes, there is a legendary fig; Yes, there is the sweetest mulberry; Yes, there is narcotic durian. But all this is nothing for me compared to ripe, aromatic, honey-juicy Uzbek melons.
— The season is just beginning. I saw only three varieties of melons at the market... - It’s the beginning of July 2014 and my friend informs me about the state of affairs in Tashkent. And I’m packing my suitcase to once again go to and enjoy fresh local fruits there.
I first came to Uzbekistan in the winter of 2008. I spent a lot of time in neighboring Kyrgyzstan and just went to Tashkent to visit friends for a few days. Imagine my amazement when, in mid-December, I saw several stands of melons at the city bazaar! At that time, melons were no longer to be found in Bishkek and Moscow. Also in such quantity and at a reasonable price. Of course, the entire time I was in Uzbekistan, I ate melons there.
- What kind of variety is this? - I inquired from a seller at a watermelon-melon stand in Tashkent.
- This is Amiri...
“This is Kukcha...” the merchant patiently explains to me. And I try to remember the names so that I can understand and structure the information later.
- Give me this one and this one, and this one too... What, again, you say, is it called?
- Amiri. From Amir Timur...
- Yes, Amiri. And also give me that Torpedo and this round one...
— Obi navvat
- Yes, obi navvat! “I buy all the varieties and I know that they won’t stay in my house. Tomorrow, or at worst the day after tomorrow, I will have to go for melons again.
We are driving along the highway from Tashkent to Bukhara. Everywhere along the road there are stands of melons and watermelons. It’s the end of July 2014 and the melon season in Uzbekistan is in full swing. I specially planned all my movements around the planet so that I could be here and now in this melon paradise. There are so many melons everywhere that it’s dizzying - they are sold in stalls, in markets, and from carts, trucks, minibuses and cars are filled with them, melons are sold in shops and supermarkets. To be clear, these are like durians in September in the city of Davao in the Philippines.
No one knows exactly how many different varieties of melons there are in Uzbekistan. I think that the most famous and popular three varieties are:
Torpedo(another name is Mirzachulskaya). A late-ripening variety whose season is in August-September. Probably my favorite melons are large, sweet but not cloying, refreshing and filling. The perfect fruit for me.
Shackles. Small melons that ripen as early as June (or even May). They are very sweet and sugary. I have the impression that Uzbeks call any small melons kandalyashki (a diminutive of “kandalyaki”).
Obi Navvat. Almost round correct form melons are bright yellow in color. The variety is popular due to its bright, rich taste. The name translates as “Sweet Nectar”. Indeed, one of the sweetest and therefore most common Uzbek melons.
In total, according to some data, about 150 varieties of melons grow in Uzbekistan. These are old native species, these are new hybrids, and “neighboring” ones - Afghan, Tajik. And even overseas - Spanish and Moroccan melons.
- Yes, as they correctly said here, we have more than a hundred different varieties melon. There are melons that ripen only in the spring - in May; there are melons that grow in June and July; There are varieties that can only be found in August-September. And there is a variety of melons called “Winter”, which ripen in October, but gain flavor only in December-January... - We are sitting in a restaurant national cuisine in the center of Bukhara. My interlocutors are engaged in the cotton business in Uzbekistan, but they are not averse to telling me about local fruits.
At the end of July 2014, in addition to the three listed above, I was able to try the following Uzbek melons:
Uzbek melons: Amiri 
Uzbek melons: Basvaldi 
Uzbek melons: Zhura Kand 
Uzbek melons: Kandalyaki 
Uzbek melons: Kukcha 
Uzbek melons: Obi Navvat 
Uzbek melons: Gizil Govun 
Uzbek melons: Chelyaki 
Uzbek melons: Zhura Govun 
Uzbek melons: Torpedo
Amiri. One of the most popular varieties among the locals. The crumbly flesh is greenish in color and has a sweet, slightly tart taste. Named in honor of the great conqueror Amir Timur (Tamerlane).
Chelyaki. In translation - a box. Large melons, somewhat reminiscent of “torpedoes”, but more round shape. They taste similar too. Probably very close relatives. I think that in Russia chelyaks are sold under the general brand “Uzbek torpedo”.
Gizil Govun. Popularly called “Krasnomyaska” (that’s basically how it’s translated). The inside has a characteristic orange color. It tastes original (how could it be otherwise?) and has many fans among the local population.
Basvaldi. A relatively rare variety of melons with greenish pulp inside. Very similar to Amiri. It has an original taste, something like herbal + honey. I was pleasantly surprised by this interesting combination. Basvaldi is one of my main taste discoveries for recent years.
Kukcha. One of the most common varieties of Uzbek melons. It didn't make much of an impression on me compared to other varieties. Firm flesh, sweet but not rich taste.
Zhura Govun. A very interesting and apparently rare variety. I tried it only once and no matter how much I searched, I couldn’t find it. Original taste, very sweet and rich.
And, of course, all Uzbek melons are incredibly fragrant!
At the bazaar I buy an Uzbek headdress - a skullcap. The sun was burning throughout my stay in Uzbekistan and the skullcap perfectly saved my head from straight sun rays. But in a fruit shop in Bukhara I also find another skullcap...
I pick up a small green melon with clear yellow edges.
— This is the “Skullcap” variety. They grow only near the city of Karshi, says the seller knowledgeably. Small, regular round shaped, green on the outside and with characteristic stripes. They look like a watermelon and, yes, like a skullcap. I buy it and try it at the hotel – it has a pleasant sweet taste. Good skullcaps in Uzbekistan!
“Mission Completed” - the thought slips into my head when I do another one important step- I collect seeds from the most delicious melon of the obi navvat variety that I just ate. My task is not only to eat my fill of Uzbek melons, but also to collect seeds for further planting in the Philippines. I take seeds from wherever I can - I buy them at bazaars, in special shops and pick them out of the fruits myself. Oh, if only I could grow a melon on my island with at least 10% of the same aroma and taste as in Uzbekistan...!!!
It is impossible to describe all the variety of thousands of varieties of melons. They are grown everywhere, even in England and Leningrad region There are their own zoned varieties of melon. Of course, in terms of sweetness and taste, they are far from the Turkmen and Uzbek varieties, which are famous throughout the world and are even exported. However heat-loving plant breeders have forced them to bear fruit wherever there are greenhouses.
How to understand the variety of varieties
The first feature that made it possible to grow melons was the ripening time:
- ultra-early ripening, hybrid with ripening in less than 60 days;
- early ripening, ripening in 60-70 days and sugar content. from 8 to 15%;
- mid-ripening, they ripen in 75-100 days, they contain 14-15% sugar;
- autumn-winter, ripen in 95-100 days, very sweet, long-lasting, large;
- winter, huge, weighing up to 30 kg, sugar up to 16%, but stored well in a cool room;
The shape of melons is ellipsoidal, spherical and elongated like skittles. Upper part can be smooth, mesh or ribbed. The fruit pulp is crispy, white, yellow or greenish. In some varieties, during storage, the flesh gradually turns from green to yellow.
There are several subspecies of melons. It is generally accepted that fruits grown in Central Asia are the most delicious. But among them, the Uzbek melon is the most popular. This is facilitated by the composition of the soil and the warm period without frost, ranging from 193 to 273 days a year.
European varieties were obtained later; these are mainly early-ripening and ultra-early-ripening hybrids, most obtained using the Cantaloupe variety. Currently, European hybrids reach a sugar content of up to 15% with a ripening period of 55 days from the ovary.
Melon varieties loved by summer residents
Before growing a melon in the garden summer cottage You should study the characteristics of the variety and choose zoned, that is, specially created varieties for your climate. You can’t plant things you like southern varieties in the North. The harvest won't work.
The Gulaba melon is the hallmark of the melon region - the Fergana Valley. This is the famous Charjui melon. The variety is known in the country because it is suitable for transportation. The average weight of these melons is 3-5 kg. Gulyabi is cultivated in Turkmenistan and Uzbekistan. The variety is late ripening. The sugar content reaches 15%, the flesh is white, dense fibrous. Large quantity pulp allows this variety of melons to be used to produce dried and dried products.
Cantaloupe melon or Persian or cantaloupe melon is named after the Italian city. This is a variety of the Asian population, but adapted to different conditions. This species is characterized by small fruits with a ribbed surface. She gave rise to greenhouse European varieties, which are more moisture-loving and put up with a lack of light and heat. The pulp of cantaloupe is orange, aromatic, slightly tart.
Musk melon comes from Persia and was cultivated before our era. For the inhabitants of Persia, she was a symbol of the sun and goodness.
Turkmen melon is a late-ripening variety of Uzbek varieties. She has medium size fetus Most often it can be seen with a green mesh skin. You need to wait until this fruit is completely ripe and only then eat it. Usually in northern regions The berries are imported unripe and therefore few people are able to taste the tasty, sweet, soft slices of this variety. A sign of ripeness can be a dark, almost brown crust in the cracks. It is impossible to forget the aroma and taste of ripe Turkmen.
Pineapple melon or delano have ellipsoid-shaped fruits weighing about 2 kg. IN middle lane Melon is grown through seedlings and the watering regime is important. If the summer is rainy, the plant should be protected from excess moisture. The fruit may burst.
About 100 days pass from germination to ripeness. The skin of this variety is thin, the flesh is sweet and aromatic. The plant is vigorous and requires pinching. The keeping quality of ripe fruits is good, transportation is possible.
Green melon is named for its greenish flesh, which can turn yellow over time. All these varieties are characterized by green or gray-green peel. It can be ribbed or smooth, oval or round. Such varieties are available in Japan and Uzbekistan. As an example of a green melon, you can take the Israeli variety “Galia-Diamant”. The fruit is oval, mesh rind, green-white flesh, sweet and aromatic. Tannins and minerals give the melon a slightly astringent taste. In Uzbekistan there is a variety of green melon called skullcap. The variety grows only in the vicinity of Karshi, it resembles both a watermelon and a skullcap on the outside, and the pulp is melon-like, very pleasant to the taste.
Melon Cinderella is early ripening variety. The plant is recommended for cultivation in small farms and country houses. Variety early date maturation. Melon vines are long and require growth regulation. The fruit is yellow and smooth with a net. Berry weight is 1-2 kg. The pulp is approximately 3 cm, not very sweet, 5-9% sugars, but tasty and aromatic. The fruits are stored for three weeks and consumed on the spot, since transportability is low. The plant is resistant to temperature changes.
Melon Lada is a successful variety of Astrakhan selection. It is adapted to hot, dry climates. But this variety also does well in greenhouses. Important properties is its unpretentiousness. Irregular watering does not lead to cracking of the fruits. melon aphid, American and downy mildew do not damage the bush. The variety has smooth round fruits with a net, the weight of which is 2-3 kg. The pulp contains up to 10% sugars and is light cream in color. This variety is loved by many gardeners.
Ribbed melons as a variety characteristic are characteristic of cantaloupes. They can be green, yellow. In Ukraine there is a variety called ribbed melon. By appearance These melons look more like pumpkins and are called "puffy" melons. Ripe ribbed melon is considered the most delicious, aromatic and sweet berry in Ukraine.
Uzbek melons require a special description. Over 100 varieties are cultivated in the region, divided into 6 districts, each with its own varieties. Zones in which natural conditions Certain varieties of melon are grown, divided into:
- Tashkent.
- Samarkand.
- Bukhara.
- Khorezm.
- Fergana.
- South.
Depending on solar activity, the number of clear days per year, and temperature, the most adapted varieties are cultivated. Products high quality exported to other countries.
Among the many varieties, the popular melon is always the torpedo melon, locally Mirzachul melon, green Basvaldi and others. 
There are varieties whose taste can only be enjoyed on site. The fruits are tender, juicy and cannot be stored. Others take it to the New Year's table. Beneficial climate, suitable soil create conditions ideal for converting the energy of the sun and earth into healing product, which is mentioned in the bible. Fruits grown in other climatic conditions, are inferior in taste to melon ripened in Uzbekistan.
Melon is a melon crop popular among domestic gardeners, which can be grown in greenhouses and on outdoors. There are dozens of different varieties of melon, which we will tell you about in this article.
Melons are a sweet melon crop that has become very popular among summer residents and gardeners in recent years. There are various varieties melons are designed for various growing conditions. In this article we will tell you about the most popular varieties that will allow you to get excellent harvest.
GOLDEN VARIETY
Golden melon is a mid-early variety that has oval and round fruits, the weight of which can reach two kilograms.
One of the features of the Golden hybrid is the maximum density of the fruit, which makes it easy to transport harvested, improves the keeping quality of vegetables.
PINEAPPLE MELON
Pineapple orange is a popular variety among summer residents, which is versatile and can be successfully grown on open beds, in a greenhouse. Average early variety has a growing season of about 80 days. The fruits are slightly oblong in shape and yellow-orange in color. It is necessary to note the excellent resistance of this vegetable to powdery mildew and late blight. The harvested crop tolerates transportation well, and the melons themselves can be stored for several weeks.
MUSK MELONS
Musk white is an early variety with a growing season of about 60 days. The peculiarity of this variety is the characteristic white pulp. Musk melon has excellent yield, and the average fruit size is 500-600 grams. Sweet pulp can acquire a sickly sweet taste over time, so it is not recommended to delay harvesting too much, as over time taste qualities vegetables deteriorate. Ripeness can be determined by the hardness of the peel, which should not be deformed when pressed.
This variety has excellent resistance to cold, which makes it possible to grow musk melon in greenhouses beyond the Urals.
VARIETY CINDERELLA
The Cinderella variety is an ultra-early ripening variety; it has a growing season of 50 days. Maximum weight the fruit is 1.2-1.3 kilograms, but in most cases a melon rarely grows more than 700 grams. The fruits have a bright yellow color and a characteristic mesh pattern. Cinderella flesh may be green or white. We note the excellent taste and resistance of the variety to diseases.
ORANGE VARIETY
These varieties of melon may have a yellow color and a characteristic ovoid shape. The flesh may be orange or white. Orange melons are distinguished by excellent keeping quality and excellent taste of the grown crop. This late-ripening variety common in Central Asia, where under the local sun the vegetable can grow up to seven kilograms.
In the central part of Russia, the maximum weight is two to three kilograms, and the weight of most fruits does not exceed one kilogram. The variety is resistant to bad weather conditions, it can bear fruit even with minimal care.
MELON CANTALOUPE
An early variety that is resistant to low temperatures. The flesh of Cantaloupe is bright orange with a characteristic sweet aroma. On average, the weight of the fruit is 1 kilogram. Thanks to its excellent resistance to low temperatures, this melon can be grown in open beds, even taking into account its early landing. Cantaloupe melon shows its maximum productivity when grown in greenhouses, with abundant watering, and with the application of the necessary mineral fertilizers.
VIETNAMESE VARIETY
Vietnamese melon belongs to the small-fruited category, with an average fruit weight of about 200 grams. This is an Asian mid-season variety that has an unusual dark brown color with numerous stripes. The pulp of the ripened crop is tender and oily with yellow and an unusual harvest.
This variety is heat-loving, so it is recommended to grow it exclusively in greenhouses.
SNAKE MELON
Serpentine melon has elongated, finger-shaped fruits that resemble a snake. The pulp is juicy and extremely sweet. The pulp has a characteristic cucumber smell. The set fruits have a characteristic green and when ripe they turn yellow. There is also a variety with white fruits. When growing Serpentine Melon in greenhouses, the vegetable ripens in July, and when cultivated outdoors no earlier than September. This variety is also known as Tarra.
VARIETY TURKMEN
This variety has a medium size and peel yellow with characteristic cracks. Despite his southern name, this variety is resistant to low temperatures, which makes it possible to grow it in Siberia. Turkmenka is a late melon that ripens in mid-autumn. The pulp of ripened vegetables has a sweet taste and delicate aroma.
When growing this variety, maximum attention must be paid to high-quality watering and protecting the plant from powdery mildew and other diseases.
AMAL VARIETY
Amal melon, due to the ease of its cultivation, is very popular among summer residents. The average weight of the fruit is 4 kilograms, and the pulp has a juicy sweet taste. Ripening occurs in 70 days, which allows you to get an excellent harvest in the garden. You just need to remember about the weak root system of this hybrid, so the bed needs to be protected from the wind and provided with high-quality watering.
GULABA MElon
Gulaba or Gulyabi melons are an Uzbek variety with sweet and aromatic pulp. An autumn variety that ripens late and belongs to the dessert category. The pulp of the ripened fruits is crispy with a vanilla flavor.
It should be said that it is difficult to grow this variety, since it grows poorly in greenhouses due to lack of sun, and in the open air there is a high probability of the plant freezing, which leads to the complete loss of the crop. The Gulyaba variety is recommended for the southern regions.
UZBEK MELONS
Uzbekistan and Central Asia are the birthplace of this vegetable. Today, dozens of different varieties have been bred in Uzbekistan that have a juicy sweet taste. It should be said that most of these Uzbek hybrids of this vegetable are zoned for cultivation in warm regions, and when cultivating them in the conditions of the Central part of Russia, certain problems may arise, especially with early planting.
THAI MElon
This variety is native to India, Vietnam and Thailand. Thai melon has a delicate sweetish taste with pronounced sourness. A special feature of this variety is its high content of sucrose and iron. Growing this variety is possible exclusively in greenhouses, with high humidity and abundant watering.
Thai melon ripens in two months and allows you to get an excellent harvest. The harvested crop can be stored for no more than a month.
KALMYCHKA MELONS
Kalmychka has a medium-sized fruit and a rough, ribbed skin. The pulp of ripe fruits is extremely tasty and fleshy. It's early unpretentious appearance, which can be grown in open beds. It is recommended to plant seedlings at home, and as soon as five to seven full leaves appear, plant the seedlings in the ground. This variety requires fairly simple care, which consists of abundant watering and fertilizing with appropriate fertilizers.
Ribbed Melon
This is an Uzbek hybrid that produces medium-sized fruits with a characteristic ribbed shape. This variety ripens in the conditions of the Central part of Russia no earlier than mid-August. The pulp, with proper care and abundant watering, has a delicate juicy taste.
GREEN MELONS
In gardening stores you can purchase various exotic numerous hybrids that have a characteristic green color of the peel and pulp of the fruit. These varieties include the Israeli variety Galia-Diamant, Basvaldi Green, Kuchka, Amiri and many others. Such vegetables have a delicate taste and great aroma. Growing such hybrids is difficult and can only be done in greenhouses.
WHICH MELON IS THE MOST DELICIOUS
Most varieties have a subtle sweet taste. The varieties with the highest sugar content include the following varieties - Princess Anne, Canaria, Sweet Pineapple, and Sweet Yellow Early. If you are wondering which is the most delicious melon, then we can say that the taste of the grown crop largely depends on the supply to the vegetable during the growing season proper care. Vegetables need abundant watering, heat and the application of additional mineral fertilizers.
“At the Tashkent bazaar, a buyer picks up a melon and, in order to bring down the price, says sarcastically:
- Are these the biggest apples you have?
The seller counters:
- Don't touch the grapes with your hands! »
OH MELONS, MELONS!!! You can safely write a poem about the unforgettable taste and magical aroma of this berry and melon perfection!
When I was little, my parents often took me on vacation in the summer, and the specific smell of melons on the plane was literally etched into my memory. And all because literally every passenger carefully took with him this valuable hand luggage. At first I thought that this is what an airplane actually smells like, and then the melon reminded me of the smell of an airplane, and the airplane reminded me of the smell of a melon. Growing up, I myself always brought melon to relatives and friends. The melons were huge and the aroma was simply killer. At that time, a melon outside of Central Asia opened any doors, was considered the number one gift and could literally make those to whom it was given happy. Very juicy, sweet, soft, but elastic pulp of a ripe melon - conquered hearts and imagination, immediately dizzy and brought into ecstasy.
And, of course, these were our Uzbek Mirzachul melons - a torpedo. They are called that because of their elongated shape, and they have been known for several centuries. In general, the most delicious melons in the world are grown in Central Asia, and such a torpedo is grown in the Mirzachul region of Uzbekistan. This melon is very demanding of light and heat, it lends itself well to transportation, the size of a torpedo melon can reach almost half a meter in length and weigh more than 15 kg. You can buy it from July to October, you need to choose the most aromatic melon, it will be the most delicious. Unfortunately, there are fewer and fewer of these melons, but anyone who has tried it at least once will never forget the unique taste.
So, let’s find out why melon is useful and what doctors say about it, because melon is not only a pleasure, but also a medicine.
Juicy melon perfectly quenches thirst. It is rich in easy-to-digest sugar, proteins, starch and can easily replace a full meal. Just 150 g of melon contains the daily requirement folic acid. It contains a lot of silicon, vitamin C, carotene, organic acids, mineral salts of potassium, sodium and iron, due to which this seasonal product normalizes blood composition and calms nervous system. Melon fiber and pectin substances act as a mild laxative, cleansing the body of bad cholesterol. However, you should not eat a lot of melon in one sitting - this can overload the intestines.
A slice of melon is the traditional end to a hearty meal - and this is no coincidence. It helps digest heavy food, but if you decide not to limit yourself to one slice, it is better to wait a little and eat the melon 2-3 hours after lunch - then all the beneficial substances will be absorbed to the maximum. Melon honey (bekmes) healing properties equivalent to bee honey.
Eating melon is very useful for prevention colds and strengthening the immune system. Melon is indicated for urolithiasis and kidney diseases. But you need to know that melon is a rather heavy product for the stomach, therefore, in order to avoid discomfort, it should not be eaten on an empty stomach, combined with milk or fermented milk products.
And here are some quotes from Avicenna’s “Canon of Medical Science”:
« Melon cleanses the skin, especially its seeds, but also its pulp. Melon, especially if its insides, as they are, are kneaded with wheat flour and dried in the sun, are useful against freckles and dandruff. Melon peels are stuck to the forehead, and they prevent catarrhs from reaching the eyes. A person with a hot nature should wash down melon with shikanjubin, and a person with a damp nature should take incense, ginger jam or wine after it.».
Let me make a small clarification: a “hot nature” is a person with increased fatigue, excessive thirst and a rapid pulse.
“Wet nature” - loose physique, swelling, drowsiness.
And “sikanjubin” is vinegared - a mixture of fruit vinegar and honey.
Imagine, friends, I just now learned that melon can be frozen perfectly. You need to cut the pulp into cubes or make balls using a special spoon, place in a freezer bag, release the air and put in the freezer. In this form, melon can be stored for up to 3 months. I'll definitely do that! Imagine what a wonderful dessert you will have on your New Year's table! In addition, frozen melon can be added to morning smoothies and cocktails. Of course, you can buy it in winter winter variety melon, but it’s not a fact that it will be as sweet and aromatic! By the way, they are called winter melons because their ripening begins extremely late. After harvesting, the fruits are braided with reeds and hung in dry rooms or under sheds for aging and storage. Only by March the hard greenish pulp becomes juicy and sweet.
Traditional desserts made from melon - jam, jam, jelly, marmalade, candied fruits. For example, I really like dried melon. If it is made correctly, it retains its aroma, sweetness, and specific taste. But when buying such a melon, it is advisable to feel it for softness, and even better, try to taste it first, because if improperly prepared or stored, such a braided braid may taste bitter or have an unpleasant aftertaste.
Well, since the product is tasty, it means that there will definitely be people who prefer not entirely traditional preparation. For example, as an appetizer for champagne, you can prepare a “kebab” from balls of mozzarella and melon, strung alternately on skewers. Or classic snack, served in Mediterranean countries as an aperitif - a slice of melon, seasoned with pepper and wrapped in a strip of ham.
Melon (Cucumis melo or literally “puffed up fruit”) is a false berry or vegetable belonging to the Cucurbitaceae family. Its closest relatives are cucumber and pumpkin. This annual melon crop has several hundred varieties. various shapes, sizes and colors. Melon has been known to mankind since the times of Ancient Egypt; it used to be wild, then it was cultivated, and today the differences between varieties are the degree of sweetness, the ripening period and the time of preservation of the melon's taste and useful qualities.
How to choose the “right” melon?
Most main criterion ripeness and excellent taste melons - hers strong aroma, which is felt through the peel. You definitely need to pick up a melon and understand that it is heavy and full-bodied. By tapping on the peel, which has no damage, we should hear a dull sound. Its color should be uniform. green spot- a sign of immaturity, and brown spot or a dent is an indicator of a spoiled product. You cannot buy cut fruits or those lying on the ground next to the road.
Many people are not familiar with the Central Asian names of melon varieties, but their photos invariably amaze both melon growing connoisseurs and ordinary consumers. There is no such variety of forms and types of melons as in Uzbekistan anywhere in the world. The shape of the fruit can be completely different; the palette of colors on the skin, smooth or dotted with small cracks, is also surprising.
Here are just some of the names of our melons: cassaba melon; melon Bukharka or Chogare; Pineapple melon or Ich-Kzyl; Assan Bay melon; Chardzhui melon or Gulyabi; Cantaloupe melon.
Here you go interesting fact! Gulyabi melon is well known in the territory former USSR. It is rare that a plant manages to play a role in feature film. This variety of Central Asian melon was lucky, and Chardzhou melons under the pseudonym “alien” starred in the film “Station for Two.”
And finally, a special melon - Uzbek red meat or pineapple, my favorite and adored one. Thick, with a brownish-green skin and dense, crispy orange flesh, this is what you will dream about at night, as a memory of the end of the hot Uzbek summer. It's always crunchy, but not always sweet, so I always buy it cut. And if red meat is already sweet, then its taste is not just pleasure! She's so attractive unusual taste that it is impossible to get enough of it, and through short time I want to eat more, and another piece, and another piece!
Did you know that melon pulp contains substances that help produce serotonin - the “happiness hormone”? So if you feel sad, eat a couple of pieces of melon and your mood will improve!
At making the right choice melons, you will get great pleasure from these wonderful gifts of nature, so I wish you to fully enjoy this miracle berry, be sure to have time to make some preparations in order to continue enjoying them in the winter.
Bon appetit!
Bella Feldman.
“Oh, melon, melon, melon, a beautiful, delicate fruit: full of vitamins and they just fall into your mouth...” This song phrase will always be appropriate when mentioning the creation of God’s hands, the golden beauty, which is so pleasant to quench your thirst on a hot day or restore dried up strength.
It is the fragrant melon, this heavenly berry, which has absorbed all the warmth and light of the Asian sun, that guests of the country take away as evidence of their stay in it. It is melon - fresh, dried, dried - that is awaited in the homeland of travelers. She is a great gift.
It is interesting that the uninitiated pay attention only to the yellow-yellow representatives of the melon guard, because it is believed that this color is an indicator of the ripeness of the melon. But this is a misconception! Each melon variety has its own ripeness indicator. For example, the one called “red meat” has a green peel, but its taste is excellent. So not all fingers on the hand are the same.
Melon is not a dessert. Therefore, you need to eat it separately from all other foods and only 2-3 hours after eating. Otherwise, you cannot avoid disorders, bloating and pain in the stomach. Otherwise, the melon is simply beautiful!
Uzbek melon Torpedo:
Uzbek melon Collective farmer:
Uzbek Turkmen melon:
She is affectionately called “handy”. An amazing variety of early Uzbek melons is khandallyak. Appear in late May - early June. Round, small, about fifteen centimeters in diameter. Not as sweet as large August melons, but they have pleasant taste and a subtle melon aroma. Remarkably good in fruit salads:
Uzbek melon Jurakand:
Melon Chelyak is a rare variety, very watery:
"Half sugar - half honey":
Color! Taste! And the smell!!!:
You can fall asleep from such a sweet smell:
And here, in the sun, you won’t sleep:
And Uzbek melons grow in the Dominican Republic:
Melon Torpedo:
"Handallashka":
Mirzachul melon:
You can even sit on the Mirzachul melon:
Autumn melons:
Eastern bazaar. Women's conversation:
Eastern bazaar. Men's conversation:
Bukhara melons:
Winter melons:
Winter melon:
Winter melons:
Winter or New Year's melons:
Winter melons:
