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The Thrakiotiko melon is a large, globular melon that weighs an average of 7-8 pounds, and tapers towards the top stem end, creating its signature “nose”. The smooth yet wrinkled rind is bright yellow with forest green spots and stripes, and the inside is translucent white with hints of pale yellow or very pale orange. The firm flesh is very juicy and sweet, and surrounds a central seed cavity. The sweetness of the melon is slightly floral, with notes of honey and acidity.
Seasons/Availability
The Thrakiotiko melon is available in the late summer and early autumn months.
Current Facts
The Thrakiotiko melon is an ancient variety of melon that is botanically classified as Cucumis melo L., group Inodorus, casaba type. It is said to have always been grown organically in its native region of Greece, without the use of pesticides or any other additives. Thrakiotiko melon is also known as the Golden Head melon, named after its globular shape and golden appearance. It is also sometimes referred to as the Thrace melon, named after its native land, which includes parts of Greece, Turkey, and Bulgaria, and is where this rare variety can be found today.
Nutritional Value
Thrakiotiko melons are a good source of vitamins B6 and C, as well as potassium and fiber.
Applications
Thrakiotiko melons are most commonly enjoyed fresh and uncooked. They can be used in both savory and sweet applications, and are often combined with prosciutto or other cured meats. Thrakiotiko melons pair well with yogurt, cottage cheese, goat cheese, cucumber, berries, grapes, fresh mint, basil, and lime. They can also be juiced to make cocktails, sorbet, or other syrups and purees. Thrakiotiko melons are best stored uncut at room temperature for up to 3 weeks after harvest. Once cut, the melons will last for about 5 days in an airtight container in the refrigerator.
Ethnic/Cultural Info
In 2002, a group named the Institute for Plant Genetics and Resources met in Adana, Turkey to discuss the genetics, history, and preservation of the Cucumis melo L. type melons, which includes the Thrakiotiko melon. They focused on 4 different areas of conservation – earliness (formation from flower to fruit), taste qualities, resistant to transport damage, and productivity of the plant. The Institute for Plant Genetics and Resources is located in the Thracian Plain of South Bulgaria, where the Thrakiotiko melon is natively grown.
Geography/History
The Thrakiotiko melon is an heirloom variety originating from the Evros region of Greece, where it has been grown organically for hundreds of thousands of years. Because it is an heirloom variety and grown without any pesticides, it has been subject to some soil-borne diseases. In search of a solution, growers eventually started grafting other plants, such as squashes and cucumbers, to use as rootstock that could better withstand soil diseases, and allow the Thrakiotiko melons to continue to thrive without any additive measures.
Greek melons are in season at Oracle Foods Athens Greece . Thrakiotiko melon: The Thrakiotiko melon stands out with its bright yellow rind adorned with green spots and stripes. Weighing 7-8 pounds on average, it features a unique “nose” tapering at the stem. Its translucent white to pale orange flesh is firm, juicy, and remarkably sweet, with subtle floral, honey-like, and slightly acidic notes that make it a delectable choice for the season.
Kalivis SA
Central market of Athens L-27
Thrakiotiko melon is incredibly versatile, suited for both savory and sweet dishes. It pairs beautifully with ingredients like prosciutto, goat cheese, fresh mint, and lime, or can be transformed into cocktails, sorbets, and syrups. For optimal storage, keep it uncut at room temperature for up to 3 weeks, or refrigerate in an airtight container for about 5 days once sliced.
Kalivis SA
Central market of Athens L-27
Thrakiotiko melon is an ancient variety native to the Thrace region, encompassing parts of Greece, Turkey, and Bulgaria. Known as the Golden Head melon due to its globular shape and golden hue, it is traditionally grown organically without pesticides. This rare melon belongs to the casaba type and is also rich in vitamins B6 and C, potassium, and fiber, making it both a historic and nutritious choice.
Athinagoras LTD
Central market of Athens Greece G-43
Thrakiotiko melon originates from the Evros region of Greece and has been cultivated organically for hundreds of years. Despite being heirloom and pesticide-free, its growth faced challenges from soil-borne diseases. To overcome this, growers began grafting the melon onto rootstock from sturdy plants like squashes and cucumbers. This sustainable technique allowed Thrakiotiko melons to thrive without resorting to chemical additives.
Kalivis SA
Central market of Athens L-27
Thrakiotiko Melon: The Thrakiotiko melon is natively grown in the Thracian Plain of South Bulgaria. In 2002, experts gathered in Adana, Turkey to discuss its genetics and preservation. Conservation efforts focused on earliness, taste qualities, resistance to transport damage, and plant productivity, showcasing its significance in both horticulture and regional heritage.
Kalivis SA
Central market of Athens L27
002104810330
The Thrakiotiko melon is notable for its large size, weighing about 7-8 pounds, and its unique shape that tapers to form what is called a "nose." Its bright yellow rind, complemented by forest green spots and stripes, hides a juicy and sweet interior. The flesh is translucent white with pale yellow or orange hues, offering a floral sweetness with hints of honey and acidity, making it both refreshing and flavorful.
Kalivis SA
Central market of Athens L27
002104810330
Thrakiotiko melon is a versatile fruit that shines in both sweet and savory dishes. It pairs wonderfully with prosciutto, cheeses like goat or cottage cheese, and fresh herbs like mint or basil. For a refreshing twist, try combining it with cucumber, berries, or lime. Thrakiotiko melons can also be juiced for cocktails or turned into sorbets and syrups. Store them uncut at room temperature for up to 3 weeks, or refrigerate cut pieces in an airtight container for up to 5 days.
