Rus Articles Journal

Paradise fruit - a melon. What it is appreciated?

the Melon, the fragrant relative of pumpkin, is known to the person already about six thousand years. Regaled, treated by it, used as cosmetic and even tried to decipher the “letters“ traced on a peel.

In the ancient time a melon was considered as an unearthly fruit, gift of the Lord. For the first time this fruit is mentioned in the Bible. Arabs believed that the cracks on a peel reminding an intricate spider line are messages supreme. They tried to decipher these messages, and also guessed on cracks and predicted future.

During posts the melon was the main food product at Muslims.

For many years cultivation of this plant the set of grades was removed. The best among them everywhere the chardzhuysky melon is considered . At it ovally extended, dark-green fruits, after maturing their pulp remains firm and low-sweet. Only having lain down several days, she develops the well-known refined taste. These fruits store usually in the suspended look, so they can hang all winter for what they are called still winterings.

Among a set of types of melons is and absolutely on them unlike. For example, the melon duday has round balsas, their diameter only 2 - 5 cm. They are appreciated decorative effect and fragrant aroma, but taste of pulp almost sweet.

In Tajikistan the melon a container which fruits reach two-meter length meets. The furrowed or scaly peel gives it similarity to the exotic reptile who hid among emerald foliage. Mature fruits are distasteful, and the young ovary reminds a cucumber and is eaten.

There are data that for the first time Egyptians on coast of Nile began to part a melon. In drawings in tombs and temples there are images of this fruit. The masters creating frescos in Vatican also represented a melon.

As the homeland of this plant from family Pumpkin consider Asia and Central Asia. In the European countries the melon appeared in 12 - 13 centuries, to Russia got also at this time in two ways: together with Ancient Greek colonists from Asia Minor, later - it was delivered from Central Asia. To Moscow seeds of a melon were delivered by imperial shooters at the beginning of the 16th century. But from - for severe conditions it became only hothouse and greenhouse culture.

Now a lot of the zoned grades are removed. But nevertheless it is necessary to consider that this plant drought-resistant and negatively reacts to the increased humidity, for it humidity of 60 - 70 percent is optimum.

Also melon thermophilic and photophilous culture. Seeds sprout at temperature not lower than 17 degrees, the best temperature for germination - 25 - 35 degrees, for growth - 25 - 35 degrees in the afternoon and 18 degrees at night.

Today about one thousand grades of a melon are known, but world-wide recognized best melon is the Central Asian chardzhuysky melon. A grade the Collective farmer which is grown up in Ukraine and a midland also has excellent taste and concedes chardzhuysky in only several percent of sugar.

At the best grades pulp fibrous, cartilaginous and elastic. At less qualitative fruits pulp mealy. Fruits consist for 88 percent of water, contain a lot of vitamin C, carotene, salts of iron, folic acid and other substances, useful to a human body.

Rough cellulose is useful to cleaning zheludochno - an intestinal path. Traditional medicine recommends a melon as a depletive. Also these fruits are useful at an anemia, warn atherosclerosis, are good antidepressant. The suffering diabetes it is necessary to refuse the use of a melon.

Many nutritionists recommend to use a melon in one or two hours after meal, in number of more than 2 kg a day. The effect of laxative action strengthens simultaneous alcohol intake and cold water. Though some gourmets are advised there is this fruit to a vprikusk with port or liqueur, but most likely they do not eat a melon with kilograms.

Such recipe is distributed: the melon is sliced and cooled. In such look British eat it at breakfast, Americans - before a lunch, and French - as a dessert. In the Middle East the melon is given as a garnish for meat and fish. For this purpose it is pickled. On east markets sell a dried and dried melon.

Perfumers use melon aromas in flower compositions. It gives solar, summer notes to perfume.

From a melon it is possible to prepare refined dishes.

For example, nice to the taste and fragrant fruit jelly . For its preparation the pulp of a melon cleared of a peel and seeds should be grated, added to taste sugar, to boil thoroughly 10 - 15 minutes, at desire it is possible to add lemon juice. Then to enter the dissolved gelatin, to heat yes boilings, to put on ice, to pound before solidification, to cool, cut on pieces, to dry at a temperature of 40 degrees before formation of a gentle crust.

From crusts of a melon interesting fragrant jam turns out . It is necessary to take kilogram of crusts, kilograms of sugar, 2 - 3 grams of lemon acid or juice of one lemon, vanillin to taste. To cut pulp from crusts with cubes, to fill up with sugar, to put on cold. To cook in three steps, before the last cooking to add lemon acid and vanillin.

the shortcrust pie with a melon turns out unusually tasty . To pound fifty grams of sugar with 4 - 5 yolks. 350 grams of flour to whip with 150 grams of butter or margarine. To knead dough, to lay out on a baking sheet 1,5 - 2 cm thick, from above to put 500 grams of pulp of the melon cut with small cubes. To bake at a temperature of 220 - 240 degrees about 40 minutes. To take out, cover, shaken up with 150 grams of sugar, proteins, to put in an oven for several minutes before foam drying (but not to a condition of meringue, has to the souffle consistence will turn out). To strew ready pie with cocoa or grated chocolate.