Galia melon is a melon which was developed in Israel in 1970. The name Galia comes from the Israeli word Gal which means ‘wave’. Galia melons are round with light green or white flesh. They are very fragrant and flavourful melons with a high sweetness level. These melons are also very nutritious with high levels of Vitamin A and Vitamin C, they are also low in sodium.

Before preparing your melon, it is a good idea to wash the surface of the skin to remove any dirt.

To remove the seeds of a melon, cut in half and scoop out seeds using a spoon.

Cut the melon into wedges and remove the skin with a knife.

Melon can be eaten alone or served mixed with other fruits in a fruit salad.

Colour and fragrance are the main indicators of a ripe Galia melon. Select melons which are heavy for their size which indicates good juice content. Ripe Galias are more yellow than green in colour. Keep whole melons at room temperature and melons that have been cut in the refrigerator. Cut melons should be wrapped up as the perfume can evade other foods.

Like most melons they are best eaten raw, adding salt, lemon juice or lime juice will bring out the flavour and sweetness in the melon.