Watermelon vs. Melon: The Summer Showdown

When the sun is beating down at lunchtime, what could be more refreshing and thirst-quenching than biting into a juicy slice of watermelon or melon? In our minds, both are considered fruits — they come from plants and contain seeds. But the reality is more complex: melons and watermelons belong to the large cucurbit family, the same family as cucumbers, zucchinis, and pumpkins.

On the melon side, among the 900 varieties grown in Europe, the Charentais — with its orange flesh and unmistakable flavor, famous around the world — remains unshakably dominant on our tables, ahead of the Galia, which has a yellower skin and is much more popular in Spain. As for watermelons, debates tend to focus on shape — round or oval — since, unlike melons, there’s virtually no difference in taste.

In the kitchen, they may be rivals, but they're also perfect partners when tossed together in a big summer salad. Diced or scooped into balls, melons and watermelons pair beautifully with mozzarella/feta, or even grilled halloumi with a hint of mint. Watermelon handles heat well on a skewer, loves being blended into gazpacho, and often adds a refreshing touch to the end of meals — especially in Greece and Spain. Melon, on the other hand, tends to appear earlier on the table, often as a starter, paired with a delicate slice of cured ham, such as Parma.

Considered “healthy” foods, both are packed with vitamin A, vitamin C, and antioxidants — all great allies for staying in shape. Sweeter than watermelon, melon is also more caloric, with 50 kcal per 100g compared to 34 kcal for the same portion of watermelon. But during a heatwave, both can be enjoyed freely thanks to their high water content: 92% for watermelon and 90% for melon!