Melon is a sweet and aromatic fruit that is usually eaten raw. However, melon can be used to make ice cream, sherbet, marmalade, jam or filling for pastries and desserts.
The plant is herbaceous, fruits are edible, of medium size, belongs to the gourd family, the fruit develops from a flower and is a repository of seeds. But the taste is very different from vegetable, there is a lot of glucose in the pulp. From a botanical point of view, a melon is more suitable for the title of a vegetable, but from a culinary point of view - a fruit.
Especially a lot of vitamin C in this fruit - it helps our body prevent diseases and strengthens the immune system. Also, vitamin C found in melons supports the production of collagen, the main structural protein needed for skin repair.
A lot of melon and vitamin A, which normalizes metabolism, helps maintain the health of your eyes, skin, bones and immune system, as well as vitamin E and group B. Melon is rich in potassium - about 12% of the recommended daily intake, which is important for the heart , muscles and normal blood pressure.
Melon and watermelon cannot be combined with milk and dairy products. There may be indigestion or bloating, a laxative effect. Melon cannot be combined with alcohol. Get the same effect of prolonged indigestion.
Do not eat melon with other meals or for dessert. It is considered a heavy food and is not digested in the stomach, but in the intestines. Therefore, it is better to do this in between meals - an hour before and after a melon, you should not eat other foods.