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Template:Speciesbox Muskmelon (Cucumis melo) is a species of melon that has been developed into many cultivated varieties. These include smooth-skinned varieties such as honeydew, Crenshaw, and casaba, and different netted cultivars (cantaloupe, Persian melon, and Santa Claus or Christmas melon). The Armenian cucumber is also a variety of muskmelon, but its shape, taste, and culinary uses more closely resemble those of a cucumber. The large number of cultivars in this species approaches that found in wild cabbage, though morphological variation is not as extensive. It is a fruit of a type called pepo.

Muskmelon is native to Iran, Anatolia and the Caucasus, with a secondary center including northwest India (Template:Lang-hi Kachri) and Afghanistan.


Template:Infobox genome Muskmelons are monoecious plants. They do not cross with watermelon, cucumber, pumpkin, or squash, but varieties within the species intercross frequently.<ref>Template:Cite web</ref> The genome of Cucumis melo was first sequenced in 2012.<ref>Template:Cite journal</ref> Some authors treat C. melo as having two subspecies, C. melo agrestis and C. melo melo. Variants within these subspecies fall into groups whose genetics largely agree with their phenotypic traits, such as disease resistance, rind texture, flesh color, and fruit shape. Variants or landraces (some of which were originally classified as species; see the synonyms list to the right) include C. melo var. acidulus, adana, agrestis, ameri, cantalupensis, chandalak, chate, chinensis, chito, conomon, dudaim, flexuosus, inodorus, makuwa, momordica, reticulatus and tibish.


Per 100 gram serving, cantaloupe melons provide 34 calories and are a rich source (20% or more the Daily Value, DV) of vitamin A (68% DV) and vitamin C (61% DV), with other nutrients at a negligible level.<ref name="cantaloupeND">Template:Cite web</ref> Melons are 90% water and 9% carbohydrates, with less than 1% each of protein and fat.<ref name=cantaloupeND/>


In addition to their consumption when fresh, melons are sometimes dried. Other varieties are cooked, or grown for their seeds, which are processed to produce melon oil. Still other varieties are grown only for their pleasant fragrance.<ref>Template:Cite book</ref> The Japanese liqueur, Midori, is flavored with muskmelon.


See also

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External links

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