Ogen melon is a melon which is roughly oblong in shape, with skin which starts out dark green and pales to a yellowish gold as the melon matures, with deep streaks of green, yellow, or orange in the skin. The term “Ogen melon” is also used to refer to a variety of thin-skinned cantaloupe.
It can be eaten fresh out of hand, added to fruit salads, and used in fruit ices and sorbets. It can also be paired with various other ingredients as an appetizer, and mixed into fruit punches.
The melon was developed on the Ogen Kibbutz from ancient Indian or Persian stock and when first introduced became sort of the agricultural equivalent of an urban legend.
There are over 650 varieties of melon, including the muskmelon (orange flesh and netted skin), the cantaloupe (orange flesh and smooth skin), the Galia melon (green flesh, brownish-orange skin), the Honeydew melon, the Ogen melon, and the Piel del sapo melon, among others.
Melon fruit contains a lot of water (about 95% of the fruit) also rich in vitamins and minerals, so it has many benefits for our health.
Melons need almost no digestion. Eaten on an empty stomach they will go on through immediately. Melons are in the same plant family as squashes, cucumbers and pumpkins and come in different shapes, sizes, and colours, but they all have two things in common: a soft, sweet, juicy pulp and superb taste.
Melons are rich in potassium; nutrients that may help control blood pressure, regulate heartbeat, and possibly prevent strokes.
Melons are also abundant in vitamin C, one arm of the now-famous disease-fighting antioxidant trio.
Another arm that is well represented is beta-carotene. Melon contains an anticoagulant called adenosine to stop clotting of blood cells that can lead to stroke or heart diseases.
Therefore, the melons will help smooth the blood in the body so that a small risk of stroke or heart diseases incidence.