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When summer temperatures soar, nothing refreshes quite like the sweet, juicy flesh of melons. While watermelon often takes centre stage globally, India boasts a remarkable variety of lesser-known melons that deserve a spot on your summer menu. These indigenous varieties not only provide delicious respite from the heat but also pack impressive nutritional benefits.
Whether you're creating traditional recipes or experimenting with fusion cuisine, these versatile fruits and vegetables can elevate your summer menu with their unique tastes and textures.

Kachri (Cucumis callosus)

This small, golden-yellow wild melon is a treasured ingredient in Rajasthani cuisine. About the size of a lemon or small apple, Kachri has a distinctive aroma and tangy-sweet flavour profile that intensifies as it ripens. Kachri shines in traditional preparations like Kachri ki Sabzi (spiced curry) or as a souring agent in various chutneys. The dried powder serves as a meat tenderiser and flavouring agent. For a modern twist, try adding fresh Kachri to summer salads or blending it into cooling beverages. Rich in fibre and antioxidants, Kachri has been traditionally used in Ayurvedic medicine for digestive ailments.

Muskmelon (Kharbuja)

With its netted skin and aromatic, sweet orange flesh, the Indian muskmelon is a quintessential summer treat. Varieties like Kesar and Dasehri are particularly prized for their intense sweetness and fragrance. Best served chilled, muskmelon can be enjoyed on its own, added to fruit salads, or blended into smoothies. For an elegant dessert, serve scoops with a sprinkle of chaat masala or a squeeze of lime. Muskmelon also pairs beautifully with savoury ingredients like feta cheese and mint in summer salads. Excellent source of vitamins A and C, potassium, and beta-carotene. Its high water content (about 90%) makes it perfect for hydration during hot months.

Tinda (Round Gourd)

Though technically a gourd, Tinda is often referred to as the Indian apple gourd or round melon. This small, round vegetable has pale green skin and white flesh with a mild, refreshing taste. Traditionally prepared as a curry (Tinda Masala) or stuffed with spices (Bharwa Tinda), this versatile vegetable can also be pickled or added to stir-fries. For a contemporary approach, try it grilled with olive oil and herbs or spiralised into "noodles." Low in calories and high in fibre, Tinda also provides significant amounts of vitamin C, calcium, and iron.

Snap Melon (Phoot)

Known as "phoot" or "kachra" in various parts of India, this oval-shaped melon features a distinctive light and dark green striped pattern. When ripe, its white flesh offers a mildly sweet taste with subtle cucumber notes. Snap melon shines in sabzis (vegetable curries) and pairs well with lentils in preparations like dal. Many regional cuisines incorporate it into mixed vegetable dishes or light soups. Try it roasted with Indian spices or incorporated into raitas for a cooling side dish. Contains essential minerals like potassium and magnesium, while being low in calories and high in water content.

Kharbooja Kakdi (Armenian Cucumber)

Despite its cucumber-like appearance, this elongated melon with ridged skin is botanically a melon variety. Its pale green flesh offers a refreshing, mildly sweet flavour that sits between cucumber and honeydew. Enjoy it raw in salads, chutneys, or raitas. Its substantial texture also holds up well in stir-fries and curries. For a simple summer refreshment, slice it thinly and dress with lime juice, black salt, and cumin powder. They offer good amounts of vitamin C, potassium, and antioxidants with minimal calories.

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