Melon Gulyabi - sweet and juicy Uzbek melon

Features of the variety

The Gulyabi variety is primarily distinguished by its long shelf life. Pumpkins grow in the shape of an elongated oval weighing up to 7 kilograms. The peel is covered with a continuous mesh with fine cells, orange or yellow-green. Inside, the melon is white, with a greenish tint closer to the hard skin. At the same time, the flesh becomes the sweeter, the longer the Gulabi is stored. It is this property that distinguishes the variety from other varieties.

Full ripening takes 133 days, but paying with patience for a harvest of 10-14 kilograms per square meter is not a big price.

Breeders have bred several varieties of Gulyabi, which are suitable for different regions and the needs of gardeners:

• Gulyabi-803 - cultivated in Turkmenistan, it is distinguished by bright yellow ovoid fruits with sweet, crispy flesh.
• Chok is a variety that has a thin orange rind, like other species, but the flesh is viscous.
• Chardzhouskaya is a variety with smooth pumpkins, without a prominent pattern on the skin. The pulp is very juicy, fibrous. Pumpkins keep well until spring.
• Bosvaldi is a medium-sized pumpkin of this variety, its skin is wrinkled, green in color with dark stripes. There is not very much pulp in them, it is loose and fibrous. Unfortunately, it is not stored for very long.

Beneficial features

Charjui melons have a rich chemical composition, which in many ways affects the human body. Only pumpkin collected from the garden contains 90% water, up to 17% sugar, 0.8% starch, 0.3% fiber, 0.1% acids, as well as aromatic substances. A lot of vitamin C (over 20%), high carotene content.

The variety cleans the intestines well. What's more, the vitamin cocktail in pumpkin pulp promotes endorphin production, which affects mood and emotional stability. Chilled pulp helps to cope with overheating.

With prolonged storage, hydrolysis of starch is triggered, which improves the taste of the fruit and its sweetness. This is why you can harvest pumpkins unripe and store them to make them sweeter.

Potassium and iron, which are found in abundance in the pulp, are very useful for anemia, heart disease, restore the functioning of the kidneys and liver. They are widely used to treat gout and rheumatism. Silicon strengthens hard tissues, has a positive effect on the structure of hair and skin. This element helps to normalize the functioning of the nervous system, cerebral cortex, gastrointestinal. Beta-carotene (and there is more of it in melon than in carrots) improves skin condition. The positive effect of vitamin C and folic acid on the body is praised in many textbooks, because they increase and strengthen the immune system and the nervous system. They help to quickly relieve fatigue and increase the internal endurance of the body.

Of course, melon alone, no matter what variety it represents, cannot cure any disease. But if you regularly eat this magic fruit, combined with other healthy foods, then you will increase the body's immunity and improve health.

How to choose

Oddly enough, many people do not know how to choose ripe melons. Of course, due to the variety of shapes, colors, structure of the peel, it is rather difficult to deduce the criteria for maturity, but still nothing is impossible. Whatever the variety, there are always a few things in common when ripening a pumpkin.

When choosing the Chardzhui variety, be guided first of all by the smell. Ripe melon has a rich, sweet aroma that comes from the rind. However, it's okay if you buy an unripe fruit - just put it in a cool dry place so that it ripens on its own. This will not negatively affect the quality of the pulp and its sweetness.

Be sure to inspect the pumpkin from all sides. The ripe fruit is soft where the flower was, but the stem should be plump and dry. Another green stalk means that the pumpkin was removed from the garden, not ripe, in order to safely take it to the store or market.

Check the skin for firmness. The peel of a ripe melon is easily separated from the top layer. Scratch it with your fingernail, if the green part of the pulp immediately appears - the pumpkin is ripe. But if the peel is very soft and traces easily remain on it, it means that the fruit is overripe and cannot be stored for a long time. The pulp will be very sweet and soft, ready for immediate consumption.

Also, the ripeness of the fruit can be determined by the sound and color. The peel must be the same color (excluding stripes or fiber mesh). When patted (it is better to do it with the palm of your hand), ripe pumpkin makes a dull sound.

For safety reasons and to prevent food poisoning, do not buy melons near roads or in areas with obvious sanitation violations. Dust from the road settles on the fruits, is absorbed into them and increases the amount of toxins and substances harmful to the body. There is also a high likelihood of contracting one of the many infections.

Opinions about Walking as a product

Melons are used for different purposes depending on the region. Somewhere it is an exquisite dessert, which is served in the form of ice cream, dried slices or candied fruits. Where a culture grows without human supervision, like a weed, soups are cooked from its fruits, dried, frozen, baked, that is, used as an ordinary vegetable or fruit.

Due to the fact that Charjui melons are well stored, only improving their taste, they are valued and cherished for long winters, when it is necessary to support the body with vitamins and useful microelements.

Moreover, melon seeds can be used to make oil that is similar in consistency and taste to olive oil. The cake is used as pet food. The processed pulp becomes a source of delicious sugar. Of course, melons are very capricious when grown, so they cannot be put on stream. But if grown for their own needs, then they become a good substitute for sugar cane or beets.

The Chardzhuy variety of melon looks wonderful in sweet pastries, salads, soups. For example, it is quite easy to make a pie of dried melon pulp. You will need 150 grams of melon, 100 grams of sugar, a bag of baking powder, 100 grams of butter, 3 eggs, 150 grams of flour, and vanillin. Beat the egg whites until foamy, set aside in a cold place for 20-25 minutes. At this time, beat the egg yolks with sugar and a little warm water. Add butter, flour, vanillin and baking powder and knead the dough thoroughly. Add chilled proteins in a teaspoon. Put the dough on a greased baking sheet or in a mold, put the sun-dried melon and sprinkle with sugar. Bake the cake in the 180 ° C oven for 40 minutes.

Video "Her Majesty Melon"

This interesting and informative video tells about the sweet Turkmen melon Gulyabi and the delicious jam that is brewed in the homeland of this popular variety.