Galia melon, a hybrid of cantaloupe and honeydew, was developed in Israel in the 1970s and is now grown in the southern US, Latin America, and Puerto Rico. It has a thick, rough skin and sweet, juicy flesh, and is often served as a dessert or in fruit salads. Its history is unclear, but it has been enjoyed since at least the 16th century.
A galia melon is a hybrid of the more common cantaloupe and honeydew melons and was developed in Israel in the 1970s. Still grown there today, Israeli galia, as it is sometimes called, is also grown in the southern United States, Latin America, and Puerto Stecca . Prized for its intoxicating fragrance and super sweet flesh, the galia melon generally carries with it a higher price tag than other melons found in supermarkets, but for melon aficionados, it is considered worth the price.
Slightly larger than a cantaloupe, with a thick, rough, reticulated-looking skin, the galia melon is heavy for its size and generally comes to market with a pale greenish-yellow outer coloration. As it matures, the skin becomes more golden-yellow and the sweet aroma of the mature flesh becomes evident. It is these qualities that determine the ripeness of a galia melon as opposed to traditional pressing for softness at the root, the method often recommended for testing other members of the melon family. The flesh of the galia melon is light yellow-green when ripe as well as being extremely juicy.
As with other types of melon, the galia melon requires an extended period of heat and plenty of moisture to grow. It prefers diffused light rather than constant direct sunlight and the soil should be rich with excellent drainage. Support is important as the melon grows to avoid damaging the plant. Some melon growers will wrap the fruit in netting to lift it off the ground.
Galia melons should be ripened at room temperature and then refrigerated whole or sliced and will last up to three days. The seeds should be collected and discarded. Essentially a dessert melon eaten on its own, galias can also be served in a mixed fruit salad, pureed and made into a margarita or daiquiri, or it can even be made into a frozen fruit sorbet. Mediterranean cooks will often serve them with a fresh grind of black pepper or sea salt to complement the sweetness, and a squeeze of fresh lemon or lime can also enhance the flavor of the galia.
The history of the melon in general and its development as a popular part of cooking is not particularly clear. Melon seeds look nearly identical in appearance to cucumber seeds, so it’s difficult to determine from archaeological finds how long melons have been grown. Hampton Court, during 16th century England, was known for growing melons as a kitchen crop, and they became a coveted fruit often reserved for the wealthy. Spanish explorers and Columbus are believed to have brought melons to the West Indies and the New World, where they thrived easily. In the 18th century, American colonists regularly enjoyed the melon and often grew them for profit.
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