Galia refers to a type of melon (or cantaloupe) that has a netted pale skin or rind, with a characteristic green flesh. Belonging to the cucurbit family, it is a vine crop and characterised by it's aroma and sweet taste. Typically around 1kg, the fruit are highly desirable and popular throughout Asia, South America, the Mediterranean countries and Europe.
How to prepare
Cut the melon in half, then into slices or wedges and trim out the seed cavity. Serve as is, or cut off the skin, slice and cube.
Use a special melon baller to scoop out the flesh, serve and enjoy.
Buyer's and storage guide
A galia melon is ripe when there is a sweet aroma to the skin, but the fruit should be firm all over. Occasionally there will be a discoloured patch on one side of the fruit, this is acceptable as it is where the fruit has rested on the ground.
It is best not to store any whole melon products in the refrigerator as this can effect the ongoing ripening process and taste. Keep out on the bench and use within a week. Any unused cut portions should be wrapped in cling film or stored in air tight containers, which can then be kept in the refrigerator for up to one week. It is not avisable to freeze.
Be aware that melons give off a strong sweet smell that can be easily adopted by dairy products.
