On food and cooking the science and lore of the kitchen ( PDFDrive ) 714
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flexuosusgroup,longandtwistedlikeasnake,
which includes the “Armenian cucumber.”
There is also thedudaim group of small,
especially musky melons used in the U.S.
Southandelsewhereforpreservesandsimply
to scent the air (pocket melon, pomegranate
melon, smell melon);dudaim is Hebrew for
“love-plants.” The horned melon, also called
jelly melon and kiwano, is the fruit of
Cucumismetuliferus,anativeofAfricawitha
spiky yellow skin and a relatively scant
amount of emerald-green, translucent gel
surrounding its seeds. The gel has a sweet
cucumberyflavorandisusedindrinks,fresh
sauces, and sorbets. The hollowed-out skin
makesadecorativecontainer.
Watermelon The watermelon is a distant
relative of the other melons, the fruit of an
African vine,Citrullus lanatus, whose wild
relatives are very bitter. The Egyptians were
eatingit5,000yearsago,andtheGreeksknew
itbythe4thcenturyBCE.Worldproductionof
watermelons is now double the production of
all other melons combined. Watermelons are
notable for the large size both of their cells,
whichareeasilyseenwiththenakedeye,and
their fruits, which can reach 60 lb/30 kg and
more. Unlike other melons, the watermelon
consists of seed-bearing placental tissue
ratherthanseed-surrounding—thusseed-free
— ovary wall. “Seedless melons,” which
actually contain small undeveloped seeds,
were first bred in Japan in the 1930s. The
classic watermelon is dark red with the
carotenoid pigment lycopene, and in fact is a
much richer source of this antioxidant than
tomatoes! Recent years have brought yelloworange varieties. A good watermelon has a
crunchy, crisp, yet tender consistency, a
moderatelysweettaste,andadelicate,almost
green aroma. External signs of quality are a
substantial heaviness for the melon’s size,
yellow skin under-tones indicative of
