Muskmelon
As a kid, summertime desserts were simple—mangoes and muskmelon after dinner, never both types of muskmelon together. But I was quietly obsessed. The green ones had orange flesh, the orange ones had green—sweet, juicy, and totally confusing. And that rind! With its weird netted patterns and textures, it looked like someone had doodled all over it. I’d sit under the fan, eating slices and staring at those strange skins, thinking maybe a little too hard. Sometimes, I wonder—did I fall in love with design over [the taste of] muskmelon? Could my origin story really be… the colours of fruit?
— Ishaan C, Senior Visual Designer
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What is it?
Muskmelon (Cucumis melo L.), commonly known as kharbooja in Hindi, is a significant member of the Cucurbitaceae family. Native to tropical Africa, it is widely cultivated for its sweet and flavourful fruit. While often classified ambiguously as both a fruit and a vegetable, muskmelon is botanically, and culinarily recognised as a fruit. However, due to its biological and cultural similarities to other cucurbitaceous vegetables(cucumber, pumpkin, zucchini), it is sometimes considered a vegetable in an agricultural context. While all cantaloupes are muskmelons, not all muskmelons are cantaloupes.Muskmelons can have orange, yellow, green or white flesh while Cantaloupes (and some muskmelons) have an orange flesh due to the presence of beta-carotene, a pigment that also serves as a source of vitamin A. This pigment gives the fruit its characteristic orange color. In addition to cantaloupe, other varieties of muskmelon include honeydew melon, Persian melon, and Santa Claus melon.
In India, muskmelon is primarily grown as a vegetable in Uttar Pradesh, Andhra Pradesh, Punjab, Madhya Pradesh, and Karnataka, particularly during the summer and monsoon. For off-season cultivation, it is grown through ‘Diara’ farming—or agriculture practised on the fertile alluvial lands (known as ‘Diara lands’)—along riverbanks and floodplains, especially in regions where the Ganga or Yamuna rivers change course or recede after monsoon flooding. The soil here is fertile, rich in nutrients, and ideal for off-season cultivation due to residual moisture. Muskmelon is cultivated along the river basins of the Ganga, Yamuna, Gomti, and their tributaries during the winter and spring months.
What other names does it have?
Botanical Name: Cucumis melo
Regional Names: Thalkumbalam (Malayalam), Shakkarteti (Gujarati), Kharamuja (Bengali), Kasturi Kharbuja (Marathi), Keerini Pazham (Tamil), Kekkarikke Hannu (Kannada)
When is it in season?
Where is it found?
Muskmelon thrives in dry, warm weather with ample sunshine, which is essential for optimal growth and high yield. The ideal temperature range for cultivation is 18°C to 28°C, while temperatures below 12°C can significantly slow down growth. Although muskmelon plants can withstand heat up to 40°C, they are highly sensitive to frost, which can cause severe mortality. Additionally, according to this source, high levels of humidity negatively impacts growth, reduces fruit quality, and increases susceptibility to leaf diseases. Muskmelon is abundantly available in markets during the summer months of April to June.
What is its history/cultural significance?
The word “musk” has its origins in Persian, referring to a type of perfume, while “melon” is derived from French, which, in turn, comes from the Latin word “melopepo” or “apple-shaped melon.” Muskmelons are native to Central Asia and are largely available during the summer.
Cantaloupes, a variety of muskmelon, are believed to have originated in India and Africa, writes Tarla Dalal. In India, they have been consumed for centuries, particularly during the hot summer months, due to their high water content and cooling properties. The fruit holds cultural significance and is often included in religious fasting meals too.
How can you use it?
After washing the fruit thoroughly, slice it open and remove the seeds. The flesh can be scooped out and consumed directly or used to make salsa, blended into smoothies, or used in sorbets or ice-creams. It pairs well with other fruits, dairy products like yoghurt, and can even complement savoury dishes when grilled or spiced. Source
What states can I find it in?
What parts of the plant are edible?
Flesh, Seeds, Skin
Is it nutritious?
Cantaloupe is a highly nutritious fruit, valued not only for its refreshing taste but also for its health benefits. Its seeds have been traditionally used in remedies for tuberculosis. Rich in potassium, cantaloupe acts as a natural diuretic due to its high water content. Packed with lycopene, antioxidants, and essential nutrients, it serves as an excellent source of vitamin A, vitamin C, and magnesium. Source
How do you store it?
Cantaloupes can be stored in a cool, dry place away from direct sunlight for several days. However once cut, they should be refrigerated and consumed within 2 to 3 days.
Stories
Rising above the waters with musk melon, By Aishwarya Mohanty, Mongabay India.
Manjubai Rathore and farmers in Madhya Pradesh’s Neemuch district adapt to seasonal flooding from the Gandhisagar dam, cultivating musk melons to thrive in submerged lands.
Recipes
Kharbooj Ki Subzi Recipe by Anjana Chaturvedi
When life gives you raw melons, turn it into a sabzi!
Muskmelon Curry Recipe by Poonam N Jhaveri
A sweet and spicy curry to beat the heat
Cantaloupe Kheer Recipe by Nisha
A refreshing summer dessert
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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