Did you know that langoustines are not lobster miniatures? Nutmeg becomes toxic and hallucinogenic if taken in high doses? By discovering several ways to assimilate these foods, learn about their history and idiosyncrasies.
In the extensive family Cucurbitaceae, watermelon, or cucumis milo It is one of the most difficult species to classify because it is polymorphous. Melons can be monoecious (male and female flowers separate, but united on the same plant), and hermaphrodite (male and female flowers) or a mixture. They can have elongated or angular stems, oval or rounded leaves, fruits of various sizes, with a smooth, rough or warty peel, with white, yellow, green or orange flesh, sweet, tart or tasteless.
Its origin is unclear, as the wild type of watermelon is found from Africa to Southeast Asia.
There are several thousand varieties: astrakhan melon, originally from southern Anatolia, Persian red melon (a small variety of fruit), snake melon (similar to a cucumber whose length can exceed one meter), melon with green flesh (Manna, for Americans), bell del sapo melon (“toad”in Spanish), winter melon or even delicious cantaloupe (or Charentais), often crossed with embroidered and a favorite of the French.
Its origin is unclear, as the wild type of watermelon is found from Africa to Southeast Asia. According to George Gibault (vegetable history, 1912), “Of all the fruits obtained by the gardener’s art, the watermelon is the most arousing to the greed of men. There is nothing like a good melon with tender, melting, sweet flesh and wine to the delight of gourmets.”
traditional. One of the few fruits eaten as an appetizer instead of a dessert, watermelon has, in Italy and France, become associated with dry ham, preferably from Parma. A tradition that finds its source in ancient dietary principles that call for the consumption of fresh and watery produce at the beginning of a meal, rebalancing salt, fat and wine. A touch of a pepper mill and some mint or basil leaves add more to this summertime classic.
Innovative. If the fruit is well ripened enough on its own, it also bends for all sorts of transformations: stewed or blended with juice (when very ripe), marinated, sweetened in the oven, flame-roasted or freshly grated, stewed when green – marinated With chili, green onions and lemon, it goes with oysters. Not forgetting its peels, which can be made into excellent flavored vinegar.
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