pastèque

Also known as melons d’eau, pastèques are everywhere in France in the summer. Most are round and most come from Spain, but sometimes you’ll see the elongated kind, too.

Far less common is the pastèque jaune also known coco-ananas from Asia.

White-fleshed pastèque à confiture (Citrullus lanatus var. citroides) is the citron or fodder melon, which has to be cooked, and is used for jams, fruit confit, tarts or as livestock feed. Other names for it are pastèque citre, courge gigérine, courge barbarine, or melon de Moscovie.