Grown in France from June to September, melons are one of the mainstays of summer meals. There are many varieties of melon, the main one being the Charentais, the famous orange-fleshed melon now grown worldwide! The yellow and green variety, which are somewhat less common, have a white flesh and an elongated shape.
Melons are made up almost entirely of water (up to 90%), making them especially refreshing during hot summer days. Rich in fibres (300mg/100g) and potassium, which allow the body to eliminate toxins and improve intestinal transit, they are nevertheless very light and low in calories (48 kcal/100g), only slightly sweet, and provide more than a third of the recommended daily requirement of Vitamin C (25mg/100 g). In addition, only 100g of orange-fleshed melon provides half the recommended daily intake of Provitamin A (carotenoids); yellow and green melons contain a little less. Carotenoids have remarkable remarkable antioxidant properties, and once converted into Vitamin A in the body, promote normal cell development and healthy skin, eyes, and mucous membranes.
To preserve its full flavour, melon should be consumed soon after purchase and stored in a cool place. Whether served as an appetizer or dessert, diced or shaped into balls, alone or accompanied with Parma ham, Port wine, watermelon, strawberries, aniseed, or vanilla, there are dozens of ways to enhance its unique flavour. It can also be pan-fried and served as an accompaniment to chicken or fish. It can even be used in milkshakes or smoothies, blended with other fruits (e.g. peaches, strawberries, and watermelon), lemon juice, yogurt or milk (cow, soy, or almond, depending on taste) and some ice for an invigorating and original drink.
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