Melon

Piel de Sapo:
Oval melon. Green skin with slight furrows and dark speckles resembling a toad’s skin (hence its name in Spanish). Crispy and very sweet flesh.
– Aromatic, sweet and sourless taste.
– Fruits with white flesh.
– Sugar content: min. 12ºBrix.

Galia:
Small, round melon. Smooth, delicately veined skin. Flesh usually green near the skin and white inside. Sweet, aromatic taste. Soft, juicy texture.
– Flavourful, aromatic, sweet and non-acidic.
– Skin from pale green to yellow/Brown.
– Flesh from pale green to pale yellow.
– Sugar content: min. 11ºBrix.

Charentais:
This round melon’s characteristic taste and smell make it very popular. Yellowish-green, clearly veined skin. Firm, sweet, orange flesh.
– Salmon orange flesh.
– Sugar content: min. 12ºBrix.

Size

Galia y Charentais:
CAL 4 1150 -+ Grms
CAL 5 850 – 1150 Grms
CAL 6 710 – 850 Grms.
CAL 7 600 – 710 Grms.
CAL 8 550 – 600 Grms.
CAL 9 500 – 550 Grms.
CAL 10 450 – 500 Grms

Piel de sapo:
CAL 5 1700 – 2000 Grms.
CAL 6 1350 – 1700 Grms.
CAL 7 1225 – 1350 Grms.
CAL 8 1050 – 1225 Grms.
CAL 9 850 – 1050 Grms.
CAL 10 750 – 850 Grms.
CAL 11 600 – 750 Grms.
CAL 12 600 – 600 Grms.