The Daily Iberian
Temperatures approach the 100 degree mark while, combined with the high humidity, the heat index soars. These forces of nature take their toll on man and beast.
  
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A popular way of hydration comes in the form of ice cold melons, with favorites being watermelon, honeydew melon and muskmelon, commonly called cantaloupe.
Watermelons, horticulturalists believe, originated in South Africa, and their name refers not only to the fruit but also to the specific plant, Citrullus lunatus, according to the Web site watermelon.com.
Most melons belong to the genus, Cucumis, but watermelons are classified differently in the genus Citrullus, the Web site reports. Citrullus includes a variety of vine plants that tend to originate in desert conditions. A variant on the standard melon is Tsamma melon, which has a much higher pectin count, and grows wild in the Kalahari Desert.
By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew. Every part of the watermelon, a vegetable and not a fruit, is edible including the rind and the sees, the Web site reports.
Watermelon is 92 percent water which makes it a great way to hydrate the body. Early explorers used watermelons as canteens. It has no fat or cholesterol and is an excellent source of vitamins A, B6, and C, and contains fiber and potassium.
Recipes vary from watermelon salads to watermelon popsicles to grilled watermelon and shrimp skewers. The first cookbook published in the U.S. in 1796 contained a recipe for watermelon rind pickles.
Cantaloupe, a fruit
The Web site, wisegeek.com, reports the cantaloupe is a rough-skinned fruit, with a fairly soft, yet somewhat firm, flesh. This flesh is a pale orange color, and is one of the less-sweet melons, although still distinctly sugary. Some cantaloupe may appear to have a more yellow-colored fruit, but in general the flavor of this variety is less flavorful, and therefore less sought after.
Picking out a ripe, tasty cantaloupe is rather easy. Rather than knocking on the fruit, or shaking it vigorously, the easiest way to determine ripeness is simply to smell the fruit. A ripe, sweet cantaloupe will have a deep, sweet smell emanating from its rind, most especially up near where the stem was broken.
The fruit names cantaloupe and muskmelon are used interchangeably. Its scientific name is Cucumis melo, the Web site cantaloupe.org reports. What is generally called cantaloupe in the west is really a muskmelon, characterized by a webbed surface. Cantaloupes have a smooth and lumpy skin with deep ridges. Cantaloupes were cultivated in Egypt’s Nile valley as early as 2000 B.C.
Cantaloupes have significant amounts of Vitamins A and C, are a good source of potassium, and contain smallamounts of many otherminerals. The rind is rich in nutrients so the whole melon may be juiced. In places with a suitable climate, cantaloupes may be grown all year long. Winter varieties take extra care as they are particularly susceptible to disease. Cantaloupes have a sweet fragrance when they are ripe and the blossom end of the fruit should yield to moderate pressure. When selecting a cantaloupe, avoid those with a stem, which indicates the cantaloupe was harvested too early. Store un-ripe cantaloupes in a place out of the sunlight until they are ripe. Then, they may be stored it the refrigerator. Cantaloupes are rich in nutrients that fight disease, including cancer. The cantaloupe should be a frequent and welcome visitor to your table. Adding cantaloupe to a diet is beneficial because cantaloupe is very low in calories and a good source of beta-carotene, potassium and vitamin C.
Caution should be taken when cutting both watermelon and cantaloupe. The melon should be washed before slicing to insure no contamination from the outside of the melon be transferred to the edible part.
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