Green melon is very similar in characteristics to yellow melon, from which it differs mainly by the green color of the skin. Therefore, it presents itself as a white pulp fruit, crispy, sugary, thirst-quenching and with a great propensity to preserve for long periods of time.
Yellow and green melons have many properties due to the presence of elements such as calcium, phosphorus, magnesium, potassium and iron and are rich in vitamins, important for the immune system. They also contain antioxidants, in addition to the vitamin B essential for the metabolic process of ATP synthesis.
There are several types (“Amarillo Oro”, “Piel de Sapo”), with smooth or rough skin, white, green or yellow flesh, usually characterized by a rather late cultivation cycle and an advance harvest on physiological maturation.
Yellow melon, also called winter melon, is known for its long shelf life. It is harvested in summer and can be consumed until December.