Cucumis melo
A species of Cucumis with diverse cultivated varieties.
Cucumis melo, known as melon or true melon, is a species of Cucumis that has been developed into many cultivated varieties. The fruit is a pepo, with flesh that can be sweet or bland, with or without aroma, and rinds that may be smooth, ribbed, wrinkled, or netted. The species is sometimes called muskmelon, but usage of that term is not consistent. The origin of melons is not known; research indicates seeds and rootstocks were traded along ancient caravan routes, and botanists variously place their origin in the Levant, Egypt, Iran, India, Central Asia, or Africa, where wild melons still grow.
Quick Facts
- Common names
- melon
- true melon
- muskmelon
- Fruit type
- pepo
- Cultivation
- annual, trailing herb; subtropical or warm temperate climates
- Genome sequenced
- 2012
- Subspecies
- C. melo agrestis, C. melo melo
Facts from the source article.
Lore & Background
The melon is an annual, trailing herb that grows well in subtropical or warm, temperate climates. It can be found as a weed around recently built airports in American Samoa. Melons prefer warm, well-fertilized soil with good drainage, but are vulnerable to downy mildew and anthracnose; disease risk is reduced by crop rotation with non-cucurbit crops. Arthropod pests include the cucumber beetle, Aphis gossypii, melonworm moth, and pickleworm. Melons are monoecious or andromonoecious and do not cross with watermelon, cucumber, pumpkin, or squash, but varieties within the species intercross frequently.
Reader's Guide
Cucumis melo is significant as a species that has been developed into many cultivated varieties, including sweet types like cantaloupe and honeydew, as well as non-sweet types like snake melon and bitter African varieties grown for seeds. Its origin remains uncertain, with evidence of ancient trade in seeds and rootstocks along caravan routes, and wild populations still found in Africa. The species' genetics were first sequenced in 2012, and variants are grouped into subspecies and landraces that align with phenotypic traits such as disease resistance, rind texture, and fruit shape. Commercially, features like hard netting and firm flesh are preferred for shipping. Nutritionally, raw cantaloupe provides 34 calories per 100 grams and is rich in vitamins A and C. Melons are consumed fresh, dried, cooked, or processed for oil and fragrance; the Japanese liqueur Midori is flavored with melon. Historically, melons were known in Ancient Egypt, Greece, and Rome, and were once cultivated in Tonga as a snack and for leis, but have since been extirpated there.
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