Cucumis melo var. conomon

Cucumis melo, also known as melon, 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 Casaba melon), or netted (such as American cantaloupe). The species is sometimes referred to as muskmelon. However, there is no consensus about the usage of this term, as it can also be used as a specific name for the musky netted-rind American cantaloupe, or as a generic name for any sweet-flesh variety such the inodorous smooth-rind honeydew melon. The origin of melons is not known. Research has revealed that seeds and rootstocks were among the goods traded along the caravan routes of the Ancient World. Some botanists consider melons native to the Levant and Egypt, while others place their origin in Iran, India or Central Asia. Still others support an African origin; in modern times, wild melons can still be found in some African countries.

Description

A pumpkin family herb. It grows each year from seed. It has tendrils and is a climber. The stem are angular. It has prickly hairs on the ridges. The leaves are simple and alternate. They are 8-11 cm long. They are broadly heart shaped with round lobes at the base. There are 3-5 lobes with sharp ends. There are be a few teeth along the edge. The flowers are yellow and male and female flowers are separate. Male flowers are in groups and female flowers occur singly. The fruit are 20-25 cm long. They are cucumber like with smooth skin. The flesh is greenish-white. There are several named cultivated varieties.

Edible Uses

Fruit are eaten raw or cooked, used in soups, stuffed with minced meat, and made into pickles at both immature and mature stages. The seeds can be roasted and eaten.

Traditional Uses

The fruit are eaten raw or cooked. They are also preserved or stuffed with minced meats, then cooked. They are often used in soups. The immature and mature fruits are made into pickles. The seeds can be roasted and eaten.

Distribution

It is a subtropical and tropical plant. It grows at low altitudes.

Where It Grows

Asia, China, Fiji, Hawaii, Indochina, Japan, Korea, Nauru, North America, Pacific, SE Asia, Sri Lanka, Thailand, Tuvalu, USA,

Cultivation

Plants are grown by seeds. They are planted 1-2 cm deep. They can be transplanted when 10-15 cm tall.

Production

Fruit are ready to harvest after 3-4 months.

Other Information

It is a commercially cultivated vegetable.

Notes

There are about 25 Cucumis species.

Nutrition

Synonyms

Also Known As

Chinese white cucumber, Hen-kekiri, Shiro-uri, Tsa gwa, Ts'it kwa, Uri, Vellarikkai, Yue gua

References (19)

• Bot. Mag. (Tokyo) 16:16. 1902
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 85
• Food Composition Tables for use in East Asia FAO http://www.fao.org/infoods/directory No. 601 (As Cucumis conomon)
• Hu, Shiu-ying, 2005, Food Plants of China. The Chinese University Press. p 697
• Kays, S. J., and Dias, J. C. S., 1995, Common Names of Commercially Cultivated Vegetables of the World in 15 languages. Economic Botany, Vol. 49, No. 2, pp. 115-152

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