The melon finds its origins in sub-Saharan Africa and the Middle Eastern region to Afghanistan. Domestication most like took place in Asia. Ancient Chinese writings show that melons were an important crop in China at least two thousand years ago. At the end of the Roman era it began to be cultivated in the Mediterranean region. Major producers today are France, India, China, the USA, Turkey, and Spain.
Melon can be grown in a warm climate, or under glass, typically eaten fresh, often served with cured ham. They can also be cut into cubes and pickled like gherkins.
The fruit has a low energy value (30 kcal per 100 g) and contain vitamin B and C.