Juicy, fragrant, ripe and sweet melon - a favorite delicacy of many people. It is saturated with magnesium, potassium, iron, vitamins of group C and R. Melon consumption perfectly quenches thirst, lowers cholesterol level in blood and is a sedative. But it's only often that a beautiful melon looks really not delicious inside. Let us learn in this article how to choose it.
How to choose a melon?
First of all, we are determined with the place where we will buy it. It's best if it's a supermarket, a formal market or a store. Here the product probably goes through the necessary sanitary checks, is stored in the right conditions, and as a result, the risk of poisoning the damaged product is significantly reduced. It is very dangerous to buy melons sold on the highway or along highways, because the fruits absorb all toxic substances and harmful heavy metals. Ideally, melons should not lie on the ground, but on a special pallet. Remember also the fact that the melon is not very dense skin, so the product you choose should be whole, without stains, dents and cracks. Never take cut melons and do not allow the seller to cut them with you, because melon pulp becomes an ideal breeding ground for bacteria in it, due to the high sugar content.
How to choose a ripe and sweet melon?
To buy a melon, which just turns out to be ripe, first best sniff it. The ripe fruit always has a very pleasant smell with delicate notes of vanilla, honey, pear and even pineapple. If suddenly melon does not smell at all, or smells like greens, then it is better not to buy it - it is unripe. By the way, the hotter in the street, the more rich and pleasant the flavor will be. You can also try to choose a sweet melon so to say "to the touch," but here everything depends on the variety. For example, when choosing a melon "Kolhoznitsy" its surface should be smooth, and the "Torpedo", on the contrary, rough. Another "Collective Farm Girl" should be round and bright yellow, and "Torpedo" - light and elongated. If you lightly press your fingers on the peel, the melon should slightly spring. If suddenly it is stiff, it means that it is still immature and green inside. If, on the contrary, your fingers fail, it means that the melon has overripe and will soon deteriorate. On top of all, it can be bitter.
How correctly to eat and store a melon?
At first glance, it seems, well, it could be easier - cut the melon, removed the seeds and eat peacefully, enjoying the delicious taste and fragrant scent. But here, it turns out, there are important nuances:
- Before consumption, be sure to thoroughly wash the melon under warm water with soap. Because it is in the melon peel and on its entire surface that toxins are present.
- Never store a cut and half-eaten melon in the warmth, at room temperature. Did not eat all the melon at a time - take it immediately to the refrigerator.
- It is not advisable to consume melon in combination with cold water, sour milk products with alcohol and milk, because you risk getting an upset stomach.
- Melon is a very heavy product and therefore it is best to eat it in between meals, but not after eating or on an empty stomach.
- It is not recommended to use melon for people with diabetes mellitus, exacerbation of peptic ulcer, pregnant and lactating mothers.
If you want to buy a melon of good quality, then it is better to do it in the season, that is, in late August or early September. The most useful are melons of later maturation, because they are grown not under film coatings and use less pesticides and mineral fertilizers.
Connoisseurs of this wonderful fruit can make from it delicious blanks for the winter - jam and melon jam .