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In Search of Ibn Battuta’s Melon

April 8th, 2016 Posted by Press No Comment yet

There are no melons like Khorezmian melons,” he wrote, “maybe with the exception of Bukharian ones, and the third best are Isfahan melons. Their peels are green, and the flesh is red, of extreme sweetness and firm texture. Surprisingly, they cut melons into slices, dry them in the sun, put them into reed baskets as it is done with Malaga figs, and take them from Khorezm to the remote cities in India and China to sell. They are the best of all dried fruit.”

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