Английская Википедия:Cantaloupe
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The cantaloupe (Шаблон:IPAc-en Шаблон:Respell) is a type of true melon (Cucumis melo) from the family Cucurbitaceae. Originally, cantaloupe referred only to the non-netted, orange-fleshed melons of Europe, but today may refer to any orange-fleshed melon of the C. melo species,[1] including the netted muskmelon which is called cantaloupe in North America, rockmelon in Australia and New Zealand, and spanspek in Southern Africa. Cantaloupes range in mass from Шаблон:Convert.
Etymology and origin
The name cantaloupe was derived in the 18th century via French Шаблон:Lang from The Cantus Region of Italian Шаблон:Lang, which was formerly a papal county seat near Rome, after the fruit was introduced there from Armenia.[2] It was first mentioned in English literature in 1739.[1] The cantaloupe most likely originated in a region from South Asia to Africa.[1] It was later introduced to Europe, and around 1890, became a commercial crop in the United States.[1]
Melon derived from use in Old French as Шаблон:Lang during the 13th century, and from Medieval Latin Шаблон:Lang, a kind of pumpkin.[3] It was among the first plants to be domesticated and cultivated.[3]
The South African English name Шаблон:Lang dates back at least as far as 18th-century Dutch Suriname: J. van Donselaar wrote in 1770, "Шаблон:Lang is the name for the form that grows in Suriname which, because of its thick skin and little flesh, is less consumed."[4] A common etymology involves the Spanish-born Шаблон:Lang, who ate canteloupe for breakfast while her husband and 19th-century governor of Cape Colony, Sir Harry Smith, ate bacon and eggs; the fruit was termed Spanish bacon (Afrikaans Шаблон:Lang) by locals as a result.[5][6] However, the term had been in use well before that point.
Types
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The European cantaloupe or true cantaloupe, C. melo var. cantalupensis, is lightly ribbed with a sweet and flavorful flesh and a gray-green skin that looks quite different from that of the North American cantaloupe.[1]
The North American cantaloupe or muskmelon, C. melo var. reticulatus, common in the United States, Mexico, and some parts of Canada, is a different variety of C. melo, a melon with a reticulated ("net-like") peel.[1] It is a round melon with firm, orange, moderately sweet flesh.
Production
In 2016, global production of melons, including cantaloupes, totaled 31.2 million tons, with China accounting for 51% of the world total (15.9 million tons).[7] Other significant countries growing cantaloupe were Turkey, Iran, Egypt, and India producing 1 to 1.9 million tons, respectively.[7]
California grows 75% of the cantaloupes in the US.[8]
Uses
Culinary
Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto. The seeds are edible and may be dried for use as a snack.
Because the surface of a cantaloupe can contain harmful bacteria—in particular, Salmonella[9]—it is recommended that a melon be washed and scrubbed thoroughly before cutting and consumption to prevent risk of Salmonella or other bacterial pathogens.[10]
A moldy cantaloupe in a Peoria, Illinois, market in 1943 was found to contain the highest yielding strain of mold for penicillin production, after a worldwide search.[11][12]
Nutrition
Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.2% fat, providing Шаблон:Convert and 2020 μg of the provitamin A orange carotenoid, beta-carotene per 100 grams. Fresh cantaloupe is a rich source (20% or more of the Daily Value, or DV) of vitamin C (44% DV) and vitamin A (21% DV), with other nutrients in negligible amounts (less than 10% DV) per 100 grams (see table).
See also
References
External links
- Шаблон:Commons category-inline
- Sorting Cucumis names– Multilingual multiscript plant name database
