Argitiko Melons
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Description/Taste
Argitiko melons are a medium to large varietal, averaging 22 to 28 centimeters in length and 17 to 20 centimeters in diameter, and have an elongated, tapered nature. The variety has a distinct, almond to football-like shape with a broad, curved center and pointed ends, and is typically harvested once it reaches 2.2 to 4 kilograms in weight. Argitiko melons have a thick, textured rind notably covered in deep furrow, creases, and striations extending the length of the fruit. The rind is also firm and showcases variegated golden yellow, orange, and green hues with some black-brown markings. Underneath the surface, the flesh has a green ring below the rind, transitioning into a pale yellow-orange coloring. The flesh is soft, tender, aqueous, and dense with a succulent consistency. It also encases a central chamber filled with tan oval seeds suspended between stringy fibers. Argitiko melons are aromatic once ripe, and their scent will fill a room. Select melons that feel heavy for their size, an indication that the flesh is filled with juice. Ripe Argitiko melons are edible raw and have a sweet, sugary, and fragrant flavor with subtle floral nuances.
Seasons/Availability
Argitiko melons are available in the summer through early fall, with a peak season in July, August, and September.
Current Facts
Argitiko melons, botanically classified as Cucumis melo, are a Greek variety belonging to the Cucurbitaceae family. The late-season melons are an ancient cultivar treasured for their sweet taste and tender flesh, primarily utilized as a fresh-eating summer melon. Argitiko roughly translates to “from Argos” or “of Argos” and is a moniker derived from the melon’s growing region in Greece. The region of Argos is known for its fertile agricultural plain and Argitiko melons are one of the most famous crops grown in this area of southern Greece. Historically, Argitiko melons were a prevalent cultivar in fresh markets and were seasonally sold as a summer delicacy. The variety remained one of the most produced cultivars in Greece up until the late 20th century when if faded from cultivation in favor of the Galia melon. In the present day, Argitiko melons are now considered rare but are still cherished as an ancient, well-flavored melon. The variety is also known as Argitiko Peponi in Greece and is sold as a specialty fruit for use in sweet or savory culinary preparations.
Nutritional Value
Argitiko melons have not been studied for their nutritional properties. Melons, in general, may be a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and antioxidants to help reduce inflammation. Melons also provide vitamin A to maintain healthy organ functions, fiber to regulate the digestive tract, calcium to support bones and teeth, and other nutrients, including iron, folate, and copper. Beyond vitamins and minerals, Argitiko melons are valued for their high-water content. The juicy melons are considered a source of hydration during the warm summer months.
Applications
Argitiko melons have an aromatic, sweet, and subtly floral taste suited for fresh and cooked preparations. The succulent melon is favored for eating out of hand and the flesh is consumed, discarding the rind. Argitiko melons are enjoyed as a refreshing snack. The flesh can also be balled and added to fruit bowls, served on cheese platters, or used as a topping over desserts. In Greece, Argitiko melons are most commonly incorporated into salads with fresh herbs, onions, and vegetables. The variety can also be sliced and wrapped in cured meat, blended with yogurt and frozen into popsicles, or pureed and frozen into homemade sorbet. In addition to raw culinary recipes, Argitiko melons are combined into smoothies, fruit juices, and shakes. While less common, the variety can be simmered into jams, jellies, preserves, and sweets. The flesh can also be cooked with sugar and dried into fruit leather or made into a paste for spreading over desserts, cheeses, and baked goods. Argitiko melons pair well with cucumber, red onions, feta, herbs including basil, parsley, and mint, honey, cinnamon, and nuts such as walnuts, pine, pecans, and almonds. Whole, unopened Argitiko melons will keep for several weeks to months when stored in a cool, dry, and dark location. Once opened, the flesh will keep for a few days when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Melon seeds were traditionally incorporated into a refreshing beverage known as pepitada to break fasts during Yom Kippur among the Sephardic Jews residing in Greece. The name pepitada roughly translates from Ladino, a language spoken by communities of Sephardic Jews, to mean something “made from fruit seed.” The drink was customarily crafted from toasted melon seeds blended with water and combined with honey, sesame seed oil, rosewater, orange flower, or almond extract for enhanced flavoring. Pepitada was a refreshing and nourishing beverage revered for its pale, cream to white coloring. This coloring was believed to symbolize purity and ingesting something clean after the religious fasting during Yom Kippur. Pepitada remained a popular beverage in Greece up until the late 1960s and eventually fell out of favor, becoming a more obscure summertime drink.
Geography/History
Argitiko melons are native to the city and surrounding regions of Argos in Peloponnese, southern Greece. Much of the variety’s history is unknown, but experts believe the melon is an ancient cultivar that was developed over time through other melon varieties introduced from Central Asia and the Middle East. The city of Argos is one of the oldest continuously inhabited cities in the world and is famous for agriculture on the Argolis Plain, a fertile region with a warm, sunny, and dry climate. This region is suited for melon production and Argitiko melons are said to get their sweet taste from their long growing season in this region. Argitiko melons were once one of the most popular varieties in Greece, but the variety eventually became overshadowed with the rise of Galia-cultivated melons in the late 20th century. Today, Argitiko melons are a rare variety seasonally sold through fresh markets in Greece. The cultivar is only cultivated in small quantities and is also grown in home gardens for personal use. The Argitiko melons featured in the photograph above were sourced through the Kallidromiou Weekend Farmer’s Market in Athens, Greece.
