Galia melon is a fruit produced by crossbreeding honeydew melon and cantaloupe melon. It was primarily introduced in Israel by Dr. Zvi Karchi in the year 1973. It weighs an average of 1 kilogram and displays textures and patterns similar to cantaloupe. They belong to the muskmelon family and features a light yellow to green pulp identical to a honeydew melon. Galia melon is recognized by their oblong or round shape, unique aromatic flavor, sugary taste and aggregation of seeds in the central cavity.
- Cucumis melo var. reticulates (Scientific Name)
- Galia Cucumis/Cucumis Melo
- Galia Tarbooj (Hindi)
- Melon de Galia (French)
- Galia Mulampalam (Tamil)
- Galia Shamam (Arabic)
- Middle Eastern melon
- Passport Melon
- Honeymoon melon
- Mediterranean melon
- Israeli Melon
- Galia Puccakaya
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- Maintains heart health by keeping blood pressure balanced and preventing the chances of strokes
- Vitamin C present in the fruit strengthens the walls of blood vessels
- Helps in reducing bad cholesterol and decreases the chances of having atherosclerosis
- Prevents diabetes due to the presence of dietary fibers (like pectin) which regulates the glucose release into the bloodstream
- Have less amount of carbohydrates
- Boosts the immunity levels
- Helps in the bowel movement and facilitates a smooth digestion process
- Reduces the risk of oral, colon, lung and breast cancer because it is high in antioxidants and Vitamin C
- Vitamin A in the fruit carries an adequate amount of carotenoid, especially beta-carotene, therefore, maintains the health of the eye
- Possesses diuretic quality and hence aids in flushing out toxic components and sodium from the body
- Helps in curing eczema, kidney diseases, and gout
- Assists in improving skin health like its texture, complexion, hydration, etc.
- Controls the weight and regular consumption helps in shedding excess weight
- Good for bodybuilding because it is a rich source of high fiber content, fructose and a good amount of minerals
There is no specific allergy or known side effects, but their overconsumption can lead to stomach disturbances, digestive problems, and sometimes diarrhoea. If someone is extra sensitive towards elements present in Galia melon, then he/she should avoid its consumption.
- Used as a flavoring ingredient in many dishes
- Utilized in preparing jam & jellies
- Served as toppings in different desserts
- Used as an essential ingredient in Salads, soft cheeses or cold meats
- Excellent fruit for making cocktails, sorbet, juices, and smoothie due to its sweet taste and the great extent of water
- Galia Diplomat
- Arava Galia
These fruits contain high nutrients including folic acid which are essential components for fetus and mother. It is a safe and healthy fruit to consume but consult a medical professional related to diet. People prefer Galia melon during the weaning period.
How to Prepare?
- Wash the fruit with water
- Slice the Galia melon into half
- Scoop out the clustered seeds from the center with the help of a spoon
- Hold one half and cut it into thin slices
- Take each wedge and slide a knife between the flesh and rind to remove the rind/outer covering
- Now, you can eat them raw or by complimenting other fruits along with different flavors of beverages
- Galia melon and Prawns
- Melon Crush Parfait
- Lime Mint Melon Salad
- Galia melon and Prosciutto
- Amaretto Glazed Melon
- Galia melon earned its name after Dr. Zvi Karchi’s daughter ‘Galia’ which refers to ‘God’s wave’ in Hebrew language
- This variety of melon is listed in FOODMAP’s featured section as an edible, healthy food
- In Southeastern regions of Asia, folks recognize it by a name ‘Sarda.’
How to Store?
Galia melon can be preserved at room temperature when unripe. The ripe fruits are generally stored in the refrigerator for about one week by putting them in a plastic bag. To protect the taste and freshness of the sliced fruit, promptly wrap them in a ziplock bag
It has a very short shelf life as they can survive until three weeks after being picked up from the plant.