Galia (melon)
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The Galia melon, also known as sarda in
Southeast Asia Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ...
, is a type of F1 hybrid melon (''
Cucumis melo ''Cucumis melo'', also known as melon, is a species of ''Cucumis'' that has been developed into many cultivated varieties. The fruit is a pepo. The flesh is either sweet or bland, with or without an aroma, and the rind can be smooth (such as ho ...
'') originating from a cross between the green-flesh
cantaloupe The cantaloupe ( ) is a type of true melon (''Cucumis melo'') with sweet, aromatic, and usually orange flesh. Originally, ''cantaloupe'' refers to the true cantaloupe or European cantaloupe with non- to slightly netted and often ribbed rind. ...
(Cantalupensis Group) 'Ha'Ogen' and the netted-rind early melon (Chandalak Group) 'Krymka' (sometimes as 'Krimka'). Developed in
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at the Ne´ve Yaar Research Center of the Agricultural Research Organisation by the melon breeder Dr. Zvi Karchi,Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17 and released in 1973, the Galia melon was named after Karchi's daughter, whose name means "God's wave" in
Hebrew Hebrew (; ''ʿÎbrit'') is a Northwest Semitic languages, Northwest Semitic language within the Afroasiatic languages, Afroasiatic language family. A regional dialect of the Canaanite languages, it was natively spoken by the Israelites and ...
. According to the trade type definition, the fruits of the Galia have the following characteristics: the average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color of the skin, when it starts turning from green to yellow. Left at room temperature, Galia keeps well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve flavor. They are not particularly difficult to grow. Galias are now grown in
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,
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, Southern US regions,
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, and
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References

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