Persian Melon

Scientific Persian Name: Cucumis Melo

Selection Information

Usage: Persian melons make a great addition to any breakfast. Just remove the seeds, cut into slices and enjoy!

Selection: Persian melons are a netted cultivar of Muskmelon also known as Patelquat. Good-quality Persian melons will be fairly large and firm with a small amount of softness at the stem end. The coloring will be dark green and turn lighter green as the melon ripens. The netting is finely-textured and will be slightly brown when ripe.

Avoid: Avoid product that is too firm, too soft, has sunken spots on the skin or is dark-green colored.

Storage: Keep refrigerated 45-50 F.Storage life is typically 12-15 days at 45 degrees F with up to 21 days attainable.

Seasonal Information

Available from California and Arizona from June until October, with the peak in July.

Product from South America is available during the winter months. The flavor can be good, but they won't be as sweet as those available in the summer months.

Persian Melon Nutritional Information

Serving Size: 1/4 medium (134g)
Amount Per Serving
Calories 50	Calories from Fat 0
	% Daily Value*
Total Fat 0	1%
Saturated Fat 0g	0%
Trans Fat
Cholesterol 0mg	0%
Sodium 25mg	1%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	4%
Sugars 11g
Protein 1g
Vitamin A 100%	Vitamin C 80%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Persian Melons are low in Saturated Fat and Sodium, and very low in Cholesterol. They are also a good source of Dietary Fiber, and an excellent source of Vitamin A, Vitamin C.

Persian Melon Tips & Trivia

Persian Melons are also called Patelquat because they are a cross between a kumquat and a patel fruit.
Persian Melons are native to Iran and they grow wild in most western nations.
Persian Melons have a bitter taste but cooking them improves their flavor.