The Galia melon has a yellow to orange skin that is covered in light golden-tan netting. Its flesh is pale green with a succulent texture that has a signature spicy sweet flavor with tropical and perfumed aromatics. The galia melon was created in Israel by a person called Karchi in 1970 and sold commercially in 1973 he also named the fruit after his baby daughter Galia. Their flavour is also best when they are harvested at full to ¾” slip stage. To ripen at home these are best left at room temperature and once ripe store in the fridge in a paper bag to prevent the skin from aging.
Galia melon can be used in both sweet and savoury dishes. They can be sliced, balled, pureed or halved and served as is. Galia melons taste great on their own as well as with chilli, garlic, ginger, honey, mint, peanuts, seafood, mint and soft cheeses. Once cut keep melon refrigerated in a sealed container and use within a few days.
As Galia melons contain seeds in the centre these should be discarded along with the melon’s skin.
A typical 100g portion of melon contains 5.6g carbohydrate, 0.1g fat, 0.4g fibre, 0.5g protein and 26 calories.