Tradition & Taste
The sun on the table
Arrived in Italy from Egypt in the first century AD, the canary melon has become a fruit of excellence present on the tables of many.
The purely ovoid shape and the bright yellow colour of the skin make it easily recognizable to the eye. From the outside, this type of melon does not emit a characteristic aroma but, once cut, the light and juicy pulp releases an unmistakable scent.
The strong scent of white flesh contrasts with the delicate and thirst-quenching taste, a guarantee of its goodness.
The size of the fruit is very variable, it can even weigh up to 3 kg, far exceeding the size of the “classic” melon.
The canary melon season runs from August to October, Top Melon produces an amount of about 3,000 quintals per year.
From the botanical point of view, the melon is a herbaceous plant with long stems that are provided with simple crawling or climbing tendrils, depending on the varieties.
Four types of varieties are grown mainly in our country, netted melon, charentais, smooth and yellow. It is one of the largest fruits, weighing between 700 gr to 4 kg. The skin varies in texture and color (green, yellow, orange or even white), as well as the pulp (from yellowish white to orange, passing through green).
Together with watermelon it is one of the most appetizing fruits of summer. The melon actually contains a lot of water, about 95%. 100 g of its pulp provides only about 35 calories and 8 g of carbohydrates.
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