French Melons

Brittany, Pays de la Loire, Centre-Val de Loire, Nouvelle-Aquitaine, Occitanie, Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes
Production area
Brittany, Pays de la Loire, Centre-Val de Loire, Nouvelle-Aquitaine, Occitanie, Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes

Round, tasty and particularly refreshing, melons work wonders at the height of summer, from June to September. Especially as they can be enjoyed just as they come, with no preparation time! 

What you need to know

Melon is one of the favorite fruits of the French and has been for a long time! Originally from Africa, melons came to Europe mainly in the 16th century. It was Jean-Baptiste de la La Quintinie, the head gardener of Versailles under Louis XIV, who gave melons a real boost, by significantly improving the quality of this creeping plant from the squash family. French farmers have continued to develop the fruit ever since. Nowadays, it is grown from the west to the south of the country, always according to the same general principles. First, plant the seedlings in heated or unheated shelters or in the open field. Plant them out in the spring, prune them and then harvest the fruits in summer, early and by hand, so as not to damage them. Some melons stand out from the crowd, with different designations from official quality marks, such as the Label Rouge, or as in the case of Haut-Poitou and Quercy melons, a PGI guaranteeing optimal maturity in particular, and therefore exceptional taste and texture.  




Smooth-skinned or ridged, with or without green stripes, a blemish-free rind and a stalk that is slightly cracked at the edges are the first signs of a good quality melon.


It should be nice and heavy, with a rind that yields slightly to the touch, without being soft.


If the melon has a delicious, sweet fragrance without being too strong, it’s just right to eat. The flesh will be slightly firm, juicy and so tasty!

Nutritional benefits

Melons have a particularly high water content, are a source of potassium and vitamin B9, and are rich in vitamin A. 

Editor's note

« The main variety of melon grown in France by far is the yellow Charentais, with its bright orange flesh and intense flavor. But there are others, such as the green Charentais, which is more crunchy and less fragrant on the palate, or even the Canari, which is oval in shape and white in color. »

How to use

Storing French Melons

Melons can be kept for a maximum of six days, in the open air if they need to finish ripening or in the refrigerator if already ripe, taking care to wrap the fruit to prevent its powerful aroma from altering other foods. 

Preparing French Melons

It’s best to remove the seeds and rind before eating or even cooking. 

Serving French Melons

Although it can be gently cooked or prepared in ice cream, sorbet or salad, melon is most often enjoyed raw. 

Pair with

Serve with nectarines, strawberries, mint, raw ham, or grilled fish. As for the wine, a Lirac rosé will do nicely! 

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