"(20% or more of the Daily Value or DV) of vitamin C (44% DV) and vitamin A (21% DV), with other nutrients in negligible amounts (less than 10% DV) (table). Cantaloupe Cantaloupe (muskmelon, mushmelon, rockmelon, sweet melon) or spanspek (South Africa) is a variety of the ""Cucumis melo"" species in the Cucurbitaceae family. Cantaloupes range in weight from . Originally, ""cantaloupe"" referred only to the non-netted, orange-fleshed melons of Europe, but may mean any orange-fleshed melon of ""C. melo"". China is the world's largest producer of cantaloupes, providing half of the global total in 2016. The name cantaloupe is derived"
"Canary melon The Canary melon (""Cucumis melo"" (""Inodorus"" group)) or winter melon is a large, bright-yellow elongated melon with a pale green to white inner flesh. This melon has a distinctively sweet flavor that is slightly tangier than a honeydew melon. The flesh looks like that of a pear but is softer and tastes a little like a cantaloupe. When ripe, the rind has a slightly waxy feel. The name comes from its bright yellow color, which resembles that of the canary. This melon is often marketed as the Juan Canary melon and can be found in various sizes and"
"1739. The cantaloupe most likely originated in a region from South Asia to Africa. It was later introduced to Europe and, around 1890, became a commercial crop in the United States. The European cantaloupe, ""C. melo"" var. ""cantalupensis"", is lightly ribbed with a sweet and flavorful flesh and a gray-green skin that looks quite different from that of the North American cantaloupe. The North American cantaloupe, ""C. melo"" var. ""reticulatus"", common in the United States, Mexico, and some parts of Canada, is a different variety of ""Cucumis melo"", a muskmelon that has a ""net-like"" (reticulated) peel. It is a round"
"list to the right) include ""C. melo"" var. ""acidulus"", ""adana"", ""agrestis"", ""ameri"", ""cantalupensis"", ""chandalak"", ""chate"", ""chinensis"", ""chito"", ""conomon"", ""dudaim"", ""flexuosus"", ""inodorus"", ""makuwa"", ""momordica"", ""reticulatus"" and ""tibish"". Per 100 gram serving, cantaloupe melons provide 34 calories and are a rich source (20% or more the Daily Value, DV) of vitamin A (68% DV) and vitamin C (61% DV), with other nutrients at a negligible level. Melons are 90% water and 9% carbohydrates, with less than 1% each of protein and fat. In addition to their consumption when fresh, melons are sometimes dried. Other varieties are cooked, or grown for their seeds,"
"shapes. This melon is common in parts of Asia, e.g., Japan and South Korea, and Morocco. Varieties include the smaller, round Fonzy melon, cultivated in Mexico. They are best stored at 15 °C (59 °F). Canary melon The Canary melon (""Cucumis melo"" (""Inodorus"" group)) or winter melon is a large, bright-yellow elongated melon with a pale green to white inner flesh. This melon has a distinctively sweet flavor that is slightly tangier than a honeydew melon. The flesh looks like that of a pear but is softer and tastes a little like a cantaloupe. When ripe, the rind has a"
"Honeydew (melon) A honeydew melon, also known as a honeymelon, is the fruit of one cultivar group of the muskmelon, ""Cucumis melo"" in the gourd family. The Inodorus group includes honeydew, crenshaw, casaba, winter, and other mixed melons. A honeydew has a round to slightly oval shape, typically long. It generally ranges in weight from . The flesh is usually pale green in color, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. The inner flesh is eaten, often for dessert, and honeydew is commonly found in supermarkets across the world alongside cantaloupe melons"
"peel is known as 'Amarillo' or canary melon. The attractive green and gold-to-bright yellow-striped Santa Claus melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavoured, pale-greenish flesh very similar to that of a honeydew. The ripest Santa Claus melon will have soft blossom ends that yield to gentle pressure and a vibrant yellow hue. Because of its thick skin, this melon does not release a tell-tale aroma when ripe. This melon was named in English as recognition of its long keeping qualities, i.e., ""until Christmas"". This melon is widely available in the Northern Hemisphere. Grown in"
"Santa Claus melon The Santa Claus melon, sometimes known as Christmas melon or piel de sapo (toadskin), is a variety of melon (family Cucurbitaceae, ""Cucumis melo"", Inodorus group) originating in Spain that grows to about a foot in length and is oval in shape. It has a thick, green-striped outer rind and pale green to white inner flesh with a mild melon flavour and sweetness close to honeydew melons. It has a blotched green peel after which it is named in Spanish (""piel de sapo"" translates as ""toad skin""). A closely related melon with the same shape, but with yellow"
"(Sond.) Hook.f. The more than 1200 cultivars of watermelon range in weight from less than 1 kg to more than ; the flesh can be red, pink, orange, yellow or white. Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon. The result, in 1954, was ""that gray melon from Charleston"". Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most"
"color. The solid stem, which is continuous with the cap, is wide, tall, and covered with fine hairs that become coarser (hispid) towards the base. It is often compound, with several fruit bodies arising from the basal portion. Fruit bodies may bruise reddish-brown where handled. The flesh can be whitish-pink to lilac or cinnamon-buff. Thick under the center of the cap, it thins out towards the margins. It can be crunchy, though it is softer than that of the chanterelle. The taste and odor are mild. The spore print is yellow to orange-yellow. The spores are elliptical, wrinkled or slightly"
"two days before serving. Once ripened or cut, it should be refrigerated in plastic. An excellent keeper, this hardy melon can be kept up to six weeks longer than other varieties. Santa Claus melon The Santa Claus melon, sometimes known as Christmas melon or piel de sapo (toadskin), is a variety of melon (family Cucurbitaceae, ""Cucumis melo"", Inodorus group) originating in Spain that grows to about a foot in length and is oval in shape. It has a thick, green-striped outer rind and pale green to white inner flesh with a mild melon flavour and sweetness close to honeydew melons."
"varieties of Fallow are red at all ages. The body colour of the Cinnamon is also a rather deeper shade of green or blue than that of the Fallows. Cinnamon specimens of many species have been observed in the wild. A stuffed Cinnamon Light Green budgerigar hen owned by Mrs Ellis of Cottenham, Cambridgeshire, in 1935 and said then to be at least 50 years old was thought by Cyril Rogers to be wild-caught when he examined it. The first Cinnamon to be reported in Britain was a Cinnamon White Blue hen bred in 1931 from a pair of Light"
"sometimes misspelled as ""vermillion"". Also known as ""cinnabar"" and in its deeper form known as ""China red"", vermilion is reddish orange, much like scarlet, only more orange than scarlet. It can be produced naturally (from the mineral cinnabar) and artificially. Cinnabar is a deep red-orange mineral, mercuric sulfide, HgS; the principal ore of mercury; the pigment vermilion is extracted from this ore. The web color ""tomato"" is a medium reddish-orange color that is the color of actual supermarket tomatoes. Many vine-ripened tomatoes are a bit redder. The color of tomato soup is slightly less saturated. The color ""tomato"" is displayed"
"the color chartreuse yellow for the correct version of the traditional color ""chartreuse"".) The color lemon yellow is shown at right. ""Lemon yellow"" was a Crayola color from 1949 to 1990. Displayed at right is the color bitter lemon. The first use of the color name ""bitter lemon"" was in 2001, when it was formulated as one of the colors on the Xona.com Color List. Displayed at right is the color citron. The name has been used since at least the 1920s for an equal mix of orange and green pigments. ""Citron"" is the French word for ""lemon"". This dark"
"named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon). Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage. They also (in lower concentrations) impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes"
"velvet-like texture when young, sometimes developing cracks in maturity. The cap color ranges from cinnamon-brown to yellow-brown to reddish brown or reddish orange to orange-yellow. The bright yellow flesh has no distinctive taste or odor, and a taste ranging from mild to slightly acidic. The pore surface on the underside of the cap is variably colored: in young specimens, this ranges from red to brownish red to dark maroon-red, or red-orange to orange; the color fades in older individuals. The circular pores number about 2 per millimeter, and the tubes comprising the hymenophore are deep. The stem is long by"
"American Medical Association, the benefits of eating even farmed salmon far outweigh any risks imposed by contaminants. Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white-fleshed salmon, astaxanthin (E161j), and very minutely canthaxanthin (E161g), are added as artificial colourants to the feed of farmed salmon, because prepared diets do not naturally contain these pigments. In"
"""salmon"" shown above, it is used in HTML and CSS. Salmon (color) Salmon is a range of pale pinkish-orange to light pink colors, named after the color of salmon flesh. In Australia salmon is mostly orange. The web color salmon is displayed at right. The first recorded use of ""salmon"" as a color name in English was in 1776. The actual color of salmon flesh varies from almost white to light orange, depending on their levels of the carotenoid astaxanthin due to how rich a diet of krill and shrimp the fish feeds on; salmon raised on fish farms are"
"Salmon (color) Salmon is a range of pale pinkish-orange to light pink colors, named after the color of salmon flesh. In Australia salmon is mostly orange. The web color salmon is displayed at right. The first recorded use of ""salmon"" as a color name in English was in 1776. The actual color of salmon flesh varies from almost white to light orange, depending on their levels of the carotenoid astaxanthin due to how rich a diet of krill and shrimp the fish feeds on; salmon raised on fish farms are given non-synthetic or artificial coloring in their food. The color"
"Blood orange The blood orange is a variety of orange (""Citrus"" × ""sinensis"") with crimson, almost blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin (cyanidin 3-""O""-glucoside) is the main compound found in red oranges. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Sometimes, dark coloring is seen on the exterior of the rind as well, depending on the variety of blood orange. The skin can be tougher and"
"called it the ""lemon funnel-stool"" in his 1821 work ""A Natural Arrangement of British Plants"". Fruit bodies begin as spherical, closed globules, before expanding. The smooth, bright yellow fruit bodies are small—typically less than in diameter and up to high—and shallowly cup- or disc-shaped. The inner surface is smooth, and bright yellow, while the outer surface is a paler yellow. In mass, the spore color is white. The stalk is broad, pale yellow in color, and short to nearly absent; when present it is rarely more than 1 mm. The fruit bodies may be so numerous that their shapes are"
"The colour of the outer skin of the cap (the pellis) is white to cream, mottled with patches of dark brown. The surface is smooth and somewhat sticky. Scattered patches of the white to pale grey universal veil cover some of the cap surface; they are readily rubbed off with handling. The flesh is translucent white to cream and thick. The internal spore-bearing tissue of the cap (the hymenophore) is pale cinnamon brown at first, but darkens as the spores mature. A pale yellow, slender stipe extends into the fruit body, sometimes through its entire length; it measures long by"
"The flower is tubular, about a centimeter long, and whitish or pinkish in color. The fruit is up to 12.5 centimeters long by 8 wide. It has a green or yellow rind, sometimes tinged reddish brown, and a brownish orange or salmon-colored flesh. The fruit contains one or two large, shiny brown seeds, each up to 5 centimeters long. The fruit is an edible sapote. The flesh is sweet and juicy. The moisture content is 68 to 70%. It can be eaten raw or made into desserts, drinks, and preserves. The seeds are edible, as well, and can be served"
"The cap is initially convex before flattening out in maturity, and attains a diameter of . The cap surface is dry, with a velvety to slightly hairy texture. The color in young specimens is pale brownish-yellow, changing gradually to yellow-brown or pinkish in maturity. The flesh is pale yellow, has no distinctive taste or odor, and, unlike many bolete species, does not turn blue when cut or injured. The pore surface on the underside of the cap is lemon yellow, and pores number about 1–2 per millimeter (sometimes more in older individuals). The tubes comprising the hymenophore are deep. The"
"as one of the colors on the Xona.com Color List. Pear is a desaturated chartreuse yellow color that resembles the color of the exterior surface of Anjou or Bartlett pears. Lemon Lime is a fluorescent chartreuse color that refers to a theoretical combination of the two colors of the lemon and lime fruit rinds. Such a name might have been popularized by the advertising of various carbonated soft drinks such as Sprite, 7 Up and Sierra Mist, although all three of these drinks actually appear clear and colorless. Lime is a color that is a representation of the color of"
"when fresh. Scattered remnants of the dark brown universal veil cover mush of the cap surface, and they are not readily rubbed off with handling. The flesh is translucent cream and thick. The internal spore-bearing tissue of the cap (the hymenophore) is bright cinnamon brown at first, but darkens slightly as the spores mature. A pale yellow, slender stipe extends into the fruit body, sometimes through its entire length; it measures long by thick. The partial veil is cottony and yellow. Fruit bodies have no distinctive taste or odour. The spores are egg- to almond-shaped and measure 9.9–12.1 by 5.4–7.4"
"greyish-purple rather than the usual blue cere. The feet and legs are pink and the beak orange. The most obvious distinction from Cinnamons is the red eye, which in the Scottish Fallow is a clear bright red rather like an English Fallow but with a pinkish iris ring. The Dark mutation deepens the body colour of the Fallow, but the difference between the Light Green, Dark Green and Olive Fallow is far less than that between the normal Light Green, Dark Green and Olive. The Olive Fallow is ""a beautiful rich golden orange shade, and the chest is deep yellow"
"diameter and long, and weighing , with a thick rind composed of knobby segments. The color is typically pale green through blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among ""Annona"" fruits in being segmented, and the segments tend to separate when ripe, exposing the interior. The flesh is fragrant and sweet, creamy white through light yellow, and resembles and tastes like custard. It is found adhering to seeds forming individual segments arranged in a single layer around a conical core. It is soft, slightly grainy, and slippery. The hard, shiny"
"and the 'Moro', the newest variety of the three. Other less common types include 'Maltese', 'Khanpur', 'Washington Sanguine', 'Ruby Blood', 'Sanguina Doble Fina', 'Delfino', 'Red Valencia', 'Burris Blood Valencia', 'Vaccaro', 'Sanguine grosse ronde', 'Entre Fina', and 'Sanguinello a pignu'. The 'Maltese' is known to be the sweetest. While also pigmented, Cara cara navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges. The 'Moro' is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush. The flavor is stronger and the aroma is more intense than"
"Blood oranges are also popular in vinaigrette-style dressings, and are sometimes used to flavor niche-market beer. Blood oranges are a source of vitamin C like all citrus fruits. Oranges can also be a valuable source of folate, calcium, and thiamine. Blood orange The blood orange is a variety of orange (""Citrus"" × ""sinensis"") with crimson, almost blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin (cyanidin 3-""O""-glucoside) is the main compound found in red oranges. The flesh develops"
"Citron melon The citron melon (""Citrullus caffer"") is a relative of the watermelon, also called ""Citrullus lanatus"" var. ""citroides"" and Citrullus amarus, fodder melon, preserving melon, red-seeded citron, jam melon, stock melon, Kalahari melon or tsamma melon. It is in the family Cucurbitaceae which consists of various squashes, melons, and gourds. Its fruit has a hard white flesh, rendering it less likely to be eaten raw; more often it is pickled or used to make fruit preserves, and is used for cattle feed. It is especially useful for fruit preserves, because it has a high pectin content. The citron melon"
"of the stem can be covered with tufts of fine hairs that are pressed against the surface, to fibrillose to almost smooth. The stem color is white with a slight blue to lilac tinge at the top that later disappears, slightly yellowish-cream below, changing to completely pale yellowish-ochre when old. The cortina (a cobweb-like partial veil made of silky fibrils) is and white, but later becomes cinnamon when the mushroom drops its spores. The flesh is firm, finely and compactly fleshy, white in the cap, later with a faint yellow tinge, undulatingly fibrillose in the stem and with a faint"
"Lemon (color) Lemon or lemon-color is a pale yellow color, the color of the lemon fruit. The first recorded use of ""lemon"" as a color name in English was in 1598. Lemon is the color of the library science discipline for academic regalia in the United States. Some variants are fluorescent colors, but are not displayed as such because fluorescence cannot be represented on a display screen. The web color lemon chiffon is shown at right. The color ""lemon chiffon"" was formulated in 1987 as one of the X11 color names. After the invention of the world wide web in"