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Cucumis melo, also known as melon, [2] [3] is a species of Cucumis that has been developed into many cultivated varieties. The fruit is a pepo.The flesh is either sweet or bland, with or without an aroma, and the rind can be smooth (such as honeydew), ribbed (such as European cantaloupe), wrinkled (such as Cassaba melon), or netted (such as American cantaloupe).
The pepino dulce fruit resembles a melon (Cucumis melo) in color, and its flavor recalls a succulent mixture of honeydew and cucumber, and thus it is also sometimes called pepino melon or melon pear. Another common name, tree melon , is more often used for the papaya ( Carica papaya ) though the pepino dulce plant generally does not look much ...
Canary melon and cantaloupe. A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. It can also specifically refer to Cucumis melo, commonly known as the "true melon" or simply "melon". The term "melon" can apply to both the plant and its fruit. Botanically, a melon is a kind of berry, specifically a ...
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It is also known as the yard-long cucumber, snake cucumber, snake melon, Varunk in Armenian, chanbar in Persian, sheng in Semnani, chirimenhosonagauri in Japanese, acur in Turkish, kakadee in Hindi, tar in Punjabi, قثاء in Arabic, commarella or tortarello in Italian. It should not be confused with the snake gourds (Trichosanthes spp.). The ...
Didymella bryoniae, syn. Mycosphaerella melonis, is an ascomycete fungal plant pathogen that causes gummy stem blight on the family Cucurbitaceae (the family of gourds and melons), which includes cantaloupe, cucumber, muskmelon and watermelon plants.
Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3] Stuffed melon – Turkish dish made of melon stuffed with meat and rice. [4] [5]
To eat, vadialu are deep fried in oil and eaten as an accompaniment to rice and sambar or lentil stews. [citation needed] Murabba made from Wax gourd . It is known as Kohalaa (कोहळा) in the Marathi language. Kohala is used to prepare a sweet dish called Kohalyachi Vadee, a kind of Barfi. It is also used to make Sambar.