Description
The Melón de La Mancha PGI is a melon from the Cucumis melo species, from the botanic Saccharinus variety and Piñonet or Piel de sapo cultivar, with a sugar content of 13°Brix.
Production Area
The production area of Melón de La Mancha PDO covers many municipal areas in the province of Ciudad Real, in the Autonomous Community of Castile-La Mancha.
Production Method
The plant plantation is made by hand and takes place from mid April to early July. Harvesting is made by hand, through cutting, and takes place from mid July to October. During summer it is made two or three times a week, whilst in autumn the fruits are harvested only once a week. Before to be sold and after a selection, the melons are brushed, waxed, dried and labelled. Then they are stored in sheltered rooms with controlled temperature and humidity for maximum 45 days from cutting.
Appearance and Flavour
Melón de La Mancha PGI has an elliptic, oval and long shape and a weight spanning from 1.8 to 4 kg. The peel, with a thickness between 0.6 and 0.8 cm, is mostly green in colour and can be smooth or lightly corrugated with dark spots are scattered in an uniform way and tend to become yellow in colour when ripe. The white or cream-white colour pulp with a compact consistency is very sweet and juicy and has scarce fibrousnesses. Compared with other varieties, the central hole which gathers the seeds is small and orange in colour.
History
The cultivation of "piel de sapo" melon - literally meaning toad's skin due to the conformation of its peel - is one of the characteristic cultivations of the natural comarca of Mancha, the famous home land of Don Quixote. This plant was probably brought in this area by the Arabians. The most ancient document is probably the Tratado Agrícola by Ibn Bassal al-Tulaytubí, follower of the vizier who governed the taifas kingdoms of Toledo between 1043 and 1075 and of Valencia between 1065 and 1075. In 1996, the product was put in the Spanish List of Traditional Food, confirming once more the close link to the production area.
Gastronomy
Melón de La Mancha PGI, once sliced, has to be stored in the least cold compartment of refrigerator, away from smells which could change its organoleptic features. If whole, it can be stored in a cool and dry place. It is suggested to eat it at room temperature or to cool it only some hours before eating, as an overdone cooling could influence on its aroma and flavour. It is not only very good served seasoned with sugar, salt, cinnamon or pepper, but also it is an ingredient of first courses and desserts. Amongst the most peculiar, we find melon with shrimps and cream of quinces and melon pancakes with hot caramel. Plus, it may be used to prepare conserves, syrups and jams. The melon seeds' tea is highly appreciated due to its healthy properties.
Marketing
The product is sold as Melón de La Mancha PGI. It is sold, depending on size, in wood, carton and/or multi-material container with a maximum weight of 120 kg.
Distinctive Features
Melón de La Mancha PGI is a refreshing and depurative fruit, rich in vitamins, anti-oxidizing elements and minerals, in addition to water and potassium and these features make it a suitable food for diets and in case of hypertension.
