Raw melons

• Melons originate from Africa and southwestern parts of Asia.
• Ancient Egyptians have been cultivated melons more than 4000 years ago.
• After they become widely spread and popular in Europe, melons were introduced to America by the Spanish settlers during the 15th and 16th century.
• Melons are closely related to pumpkins and cucumbers.
• There are numerous varieties of melons that differ in size, color and sweetness of the fruit.
• Best known varieties of melon are casaba, honeydew, Persian melon and cantaloupe.
• Melons are rich source of vitamin C, vitamin A, vitamins of the B group, and minerals such as potassium, manganese, iron and phosphorus.
• Melons are a rich source of carotenoids.
• Melons are made up of mostly water but also contain electrolytes that may hydrate you more effectively than just water alone.
• Once picked, melons will continue to ripen only for a few days.
• Keep uncut melons at room temperature for 2-4 days or refrigerate them for up to 10 days.
• To avoid bacterial contamination wash the melon under cool tap water before eating and use a clean knife for cutting it.
• Roasted and dried seeds are used as snack in the African and Indian culture.
• Almost all parts of melon (fruit, seed, leaves and roots) are used in traditional Chinese medicine.
• Some people may experience allergies to melons.