It comes into season primarily between June and September, although thanks to greenhouses it is available all year round. Melon is a refreshing fruit that is rich in nutritional qualities, and can form part of a great number of dishes.
Spain is the country with the greatest global melon production–lead by Castilla-La Mancha and Murcia, and to a lesser extent by Andalusia. Other important international producers include Brazil, the USA, Honduras and Guatemala.
Its shape and colour differ according to variety, and its skin can be white, green or yellow. The most common varieties include toad skin, cantaloupe, charentais, galia, honeydew and yellow melon.
Once cut open, it should be kept in the fridge covered with cling film, and consumed as soon as possible as it goes off quickly. It is usually eaten on its own, but it is also a classic ingredient in salads, cold soups, and an accompaniment to ham, sorbets, ice creams and other desserts.