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The Gimenez brothers grow our Galia Melons in the Almeria region of southern Spain. The warm sunny climate, good soil and lack of frost provide the perfect conditions for the fruit and what we call the ratatouille vegetables - peppers, tomatoes, aubergines and courgettes. Jose and his brother Miguel have a great deal of growing experience and are known as aubergine experts within organic circles, so much so, they regularly offer help and advice to other organic growers.
Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
The skin of a melon is never eaten, but leave it on your slice for something to hold on to. It is easiest to deal with if you slice half way down the melon, lengthways. Then cut off a wedge and dig in! The flesh can also be cut away from the skin and used in fruit salads. Melon should be kept in a cool place. Once you have taken a few slices out of it, keep it in the fridge. Don’t forget to wash your fruit and veg before use.
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