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The Canary melon (Cucumis melo (Inodorus group) [1]) or winter melon [2] (not to be confused with the wax gourd, also called winter melon) is a large, bright-yellow elongated melon with a pale green to white inner flesh. This melon has a distinctively sweet flavor that is slightly tangier than a honeydew melon.
50 Watermelon Recipes to Make (and Eat) All Summer. How Many Varieties of Melons Are There? ... Named for its sunny yellow rind, canary melon’s flavor is like honeydew, plus a distinct tanginess
A closely related melon with the same shape but with a yellow peel is known as 'Amarillo', or canary melon. The attractive green and gold-to-bright yellow-striped Santa Claus melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavoured, pale-greenish flesh very similar to that of a honeydew. The ripest Santa Claus melon ...
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).
Canary melon: Cucumis melo var. inodorus 'Canary' Citron melon: Citrullus amarus: Cucumis prophetarum: Cucumis prophetarum: Cassabanana: Sicana odorifera: Crane melon: Cucumis melo 'Crane' Crenshaw melon: Cucumis melo 'Crenshaw' Doub palm fruit: Borassus flabellifer: European cantaloupe: Cucumis melo var. cantalupensis: Fony baobab fruit ...
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]
Given the role of variety in your diet, I’d encourage you to eat honeydew and cantaloupe, as well as other types of melon, such as watermelon. However, there may be times when you choose one ...
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.