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Ripe rockmelon
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rock +‎ melon


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rockmelon (plural rockmelons)

  1. (Australia, New Zealand) A type of melon, Cucumis melo subsp. reticulatus, with sweet orange flesh and a rough skin resembling netting.
    • 1998, FAO, Pesticide Residues in Food, 1998, Evaluations: Part 1: Residues, Volume 1, page 459,
      Australia reported trials on cucumbers, zucchini, rockmelons and watermelons. [] Twenty-four rockmelons were dipped, followed by 24 cucumbers. The dimethoate dip solution was analysed before and after the dippings and contained 409 mg/l and 404 mg/l respectively. Four samples each of rockmelon and cucumber were taken 0, 3 and 7 days after treatment and homogenized.
    • 2004, Michele Cranston, Marie Claire Kitchen, page 41,
      rockmelon ginger whip
      Put 280 g (10 oz/2 cups) chopped ripe rockmelon (or other orange-fleshed melon), 125 ml (4 fl oz/1/2 cup) orange juice, 1 tablespoon chopped fresh ginger and 8 ice cubes in a blender. Blend until smooth and pour into tall glasses.
    • 2006, Leanne Kitchen, Grower′s Market, page 148,
      Also called ‘netted’ melon (because of the raised webbing on its skin) or muskmelon on account of its glorious smell when ripe, rockmelon has deep, peachy-coloured flesh which is rich in beta carotenes (vitamin A).

Usage notes[edit]

Within Australia, C. m. reticulatus is known as rockmelon in Queensland, Western Australia, South Australia and New South Wales, and as either rockmelon or cantaloupe in Victoria.



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