This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



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.

Slices of juicy yellow watermelon

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.

Fruit and nuts

Text © Dana Facaros

Images by Dr Wendy Longo, Rawpixel Ltd