Agua de melón: what's in it, recipe and a touch of chia

What is it?

Agua de melón is a refreshing Mexican drink of pale yellow or soft orange colour, prepared with the pulp of ripe melon blended with water and sugar to taste. Its flavour is gently sweet, slightly honeyed and very hydrating, with a refreshing profile perfect for the heat. It forms part of the everyday repertoire of aguas frescas served in Mexican fondas, markets and restaurants throughout the warm season. It is one of the most palate-friendly aguas frescas, without acidity or intense flavours, which makes it especially popular among children and people who prefer mild drinks. It is prepared with cantaloupe melon (also called simply melon in Mexico) or Valencian melon, both varieties widely cultivated in northern states such as Sonora, Coahuila and Durango.

Origin and history

The melon (Cucumis melo) is native to Africa and south-west Asia, where it has been cultivated for at least five thousand years. It was present in Egypt, Greece and Rome before spreading throughout Europe during the Middle Ages. It reached New Spain with the Spanish in the sixteenth century; the warm, semi-arid climate of northern Mexico proved ideal for its cultivation. Today Mexico is one of the world's leading producers, especially in La Laguna (Coahuila-Durango), Sonora and Guerrero. Larousse Cocina includes it among the classic ingredients of Mexican aguas frescas. Agua de melón as such became popular during the nineteenth and twentieth centuries when commercial cultivation and refrigeration systems made it possible to have the fruit for longer periods. It is a typically urban drink in its current version, present in all popular fondas and restaurants, although it also has a strong rural presence in producing areas where the farming family consumes it throughout the summer harvest season.

Characteristic ingredients

Ripe melon is the only essential ingredient. Cantaloupe melon (orange pulp) or Valencian melon (green-white pulp) is preferred; the former is more aromatic and sweet, the latter fresher and lighter. It should be ripe but firm; if it is overripe it may provide undesirable fermented notes. It is cut in half, the seeds are removed with a spoon and the pulp is separated from the rind. The pulp is blended with cold water and sugar; some recipes add lime juice to enhance the flavour or citrus zest for aromatic variants. The usual proportion is the pulp of half a medium melon per two litres of water. It is generally not strained because the blended pulp gives a pleasant creamy texture, but it can be strained for a lighter drink. Popular variants: agua de melón with hydrated chia (very popular in recent years); agua de melón with evaporated milk for a creamy version; melon chamoyada with chilli and chamoy on the rim. It is served very cold with ice and is best consumed the same day because the pulp oxidises quickly.

Cultural significance

Agua de melón is one of the everyday pillars of Mexican aguas frescas, part of the basic menu of fondas and restaurants that defines the popular gastronomic experience of the country. It is an indispensable drink during the warm months of March to September, when the heat in much of Mexican territory makes hydration a priority. Traditional Mexican cuisine, UNESCO Intangible Cultural Heritage since 2010, includes fruit aguas frescas among its most representative everyday expressions. The melon industry sustains important rural economies: La Laguna, Sonora and Guerrero concentrate most of national production with more than half a million tonnes a year according to SADER data. Beyond its national consumption, Mexico exports fresh melon to the United States and Canada throughout the year, gaining an international reputation as a quality supplier. Agua de melón is one of the most popularly consumed derived products, alongside ice lollies, smoothies and fruit cocktails that abound in markets and kiosks.

Frequently asked questions

What does agua de melón taste like?

It tastes gently of fresh ripe melon, with a floral sweetness and a slightly honeyed background. It is one of the most palate-friendly aguas frescas: neither tart nor intense, simply refreshing and sweet. It recalls natural melon juice but lighter and more drinkable. Its neutral flavour makes it ideal to accompany any meal and especially appreciated by children and people with a sensitive palate.

What is the difference between cantaloupe and Valencian melon?

The cantaloupe has orange pulp, a netted skin and an intense aroma; it is sweeter and more aromatic. The Valencian has green-white pulp, a smooth yellow skin and a mild aroma; it is fresher and lighter. In Mexico both are called simply melon. For agua fresca the cantaloupe gives more flavour and colour; the Valencian gives more subtle and refreshing results ideal for very hot climates.

Can it be made with chia?

Yes, adding two tablespoons of chia previously hydrated in water for twenty minutes to the finished agua de melón is a very popular variant in recent years. It provides a characteristic grainy texture, omega-3, fibre and minerals. The chia does not significantly alter the flavour of the melon and nutritionally enriches the drink. It is advisable to shake before serving because the chia settles to the bottom of the container.

How do you choose a good melon?

A good melon should have a firm but slightly soft skin at the base where the stem was, a perceptible sweet aroma when smelled, and feel heavy for its size. A ripe cantaloupe shows well-defined netting on its skin. Melons with dark spots, bruises or a fermented aroma are avoided. Once cut it should be consumed within a maximum of three days refrigerated in an airtight container.