Also known melons d’eau, pastèques are everywhere in the French summer. Most are round and most come from Spain but sometimes you’ll see the elongated kind, too.
There’s also pastèque jaune also known coco-ananas from Asia, but they aren’t very common.
White-fleshed pastèque à confiture (Citrullus lanatus var. citroides) is the citron or fodder melon that has to be cooked, and is used for jams, fruit confit, tarts or to feed livestock. Other names for it are pastèque citre, courge gigérine, courge barbarine, or melon de Moscovie.
Images by Dr Wendy Longo, Rawpixel Ltd