Several varieties of sugar melon are grouped under the name galia melon as a trademark. The galia melon belongs to the reticulated melons, which are characterized by a clearly visible reticulated structure on the skin. The melons are mainly used as dessert melons and are sold in stores throughout the year and have a spherical to slightly ellipsoidal shape with a weight of 0.5 to a maximum of 2 kilograms.
Here’s what you should know about the galia melon
The Gailia melon is an excellent source of minerals. Several varieties of sugar melon (Cucumis melo) that have a spherical to slightly ellipsoidal shape and meet the weight criterion of 0.5 to 2 kilograms in weight are grouped under the trade name galia melon, including the pure form originally cultivated as galia melon. The original galia melon is a cross between the ogen melon and the honey melon “Honey Dew”, a relative new breed from Israel. The OECD defines a total of 16 different commercial brands of sugar and watermelons, under which about 500 melons approved for cultivation in the EU are subsumed. With a few exceptions, galia melons also meet the criteria for netted melons because their skin has a clearly visible, net-like structure. Botanically, melons and also pumpkins belong to the berry fruits. The main growing countries for export to Europe are Spain, Italy, Israel and South Africa, but the USA, Costa Rica and Brazil are also among the growing countries today. The main season for the galia melon from European growing countries is March to November, from September to December the fruits mostly come from Israel and from December to May from South Africa. The galia melon is therefore available in the fruit and vegetable trade throughout the year. It is considered probable that the origin of the sugar melon goes back to countries of the so-called Fertile Crescent and to Ancient Egypt to a time around 3,000 BC. From there, the fruit spread to India, the Far East and Europe. The ripe galia melon, which is characterized by an intense sweet odor, can be stored for a few weeks if properly refrigerated and only a few days at room temperature. The taste of the white to slightly greenish flesh is sweet and aromatic. For some time now, Galia varieties with orange flesh have also been available. The edible light-colored seeds are concentrated towards the center. There, the flesh is broken up so that the seeds can be peeled out with a spoon along with the fibrous flesh to be used separately. Galia melons are mainly used for the preparation of desserts. The fact that the stalk detaches from the fruit when it begins to ripen is considered characteristic.
Importance for health
The greatest health importance of galia melon, as well as other sugar, honey and even watermelons, lies in its capacity as a supplier of minerals. In the very first place is potassium. Potassium is extremely important for metabolism. The mineral is particularly important as a regulator of the bioelectricity of cell membranes and for the maintenance of blood vessel functions. This includes the regulation of blood pressure and the maintenance of the so-called sinus rhythm of the heart. Men in particular often suffer from cardiac arrhythmias at an advanced age, including arrhythmic atrial fibrillation. The consumption of the flesh of the galia melon counteracts a deficiency of potassium. This becomes particularly important in the case of a predominantly low-potassium, meat-containing diet. At the same time, potassium also acts as an antagonist to sodium, which is often consumed in far greater quantities than recommended in industrially processed modern diets, so that potassium intake also has a balancing effect here. In addition to potassium, other minerals and phosphorus are present in health-relevant concentrations. Phosphorus is of outstanding importance for human metabolism as a component of the genetic material DNA and RNA and in energy metabolism, in so-called cell respiration. It is a process that takes place in all cells of the tissue and in which the conversion of ATP (adenosine triphosphate) into ADP (adenosine diphosphate) and vice versa takes place with the participation of phosphorus. The content of vitamin A, beta-carotene and some B vitamins is also in the health range, making the galia melon an overall healthy vegetable. Overall, the galia melon is one of the easily digestible healthy vegetables with its greatest importance as a source of potassium and phosphorus.
Ingredients and nutritional values
Sugar and honeydew melons are characterized primarily by their low protein and fat content. Carbohydrates are also present only in moderate concentrations, averaging 12.4 grams per 100 grams of flesh, so that although the galia melon can be classified among the easily digestible and easily digestible foods, its nutritional value – measured in terms of the primary ingredients carbohydrates, proteins and fats – is not of high importance. Measured in kilocalories, the calorific value is 54 kcal per 100 g of pulp. However, the content of secondary ingredients is quite impressive. These are mainly the high potassium content with an average of 309 mg per 100 g of pulp and the calcium and magnesium content with 13 mg each. The phosphorus content of 23 mg is also significant. Other secondary ingredients in health-relevant quantities are organic acids such as citric acid and malic acid.
Intolerances and allergies
Food intolerances or direct allergies associated with galia melon are quite rare, but do occur as with all other melons and cucurbits. While detection of a specific food intolerance to galia melon is difficult and requires close observation of dietary habits, allergic reactions may occur immediately after eating the flesh of the melon. Typical symptoms include itching in the mouth or burning in the throat area, as well as flatulence and cramps in the digestive tract. In extremely rare cases, life-threatening anaphylactic shock may also occur, requiring immediate treatment.
Shopping and kitchen tips
The most important shopping tip is the recommendation to make sure that the galia melon is ripe, which is best recognized by the then intense, pleasantly sweet, smell. The flesh of unripe melons does not achieve the sweet and tangy flavor of ripe specimens. Melons are often harvested in an unripe state in favor of a longer shelf life. Ripe galia melons should be consumed soon because they can be stored for only a few days. Unlike other melons and squash, the stem comes off the ripe fruit, so there is no need to make sure a short piece of the stem is still present. Preparing the melon for consumption is as simple as can be, because the flesh can even be prepared and eaten raw like fruit. The galia melon can be cut in half and the part of the pulp that is fibrous towards the center, along with the seeds, can be removed with a spoon.
Preparation tips
The pulp of the galia melon is very suitable in raw state for exotic enrichment of fruit salads. Likewise, the pulp in pureed state is suitable for the preparation of refreshing drinks. Often, the galia melon is used for the preparation of desserts or jams in combination with the spices ginger, cinnamon and chili, as well as for the preparation of a well-matched chutney.
