Calories in Melon Pear: Nutritional facts for Melon Pear Types

One hundred grams (3.5 oz) of raw melon pear contains 80 calories.

One kilogram (1,000 g) of raw melon pear provides 800 calories.

One regular size whole melon pear fruit weighing 120 g (4.2 oz) contains 96 calories. One large size whole melon pear fruit weighing 170 g (6 oz) contains 136 calories. One small whole melon pear fruit weighing 90 g (3.1 oz) contains 72 calories.

Melon pears provide some health benefits like reduced cellular inflammation and improved cardiovascular health due to its high concentration of Vitamin C and phenolic compounds. This fruit, a member of the nightshade family, is highly valued for its refreshing, hydrating properties. A list of the health benefits of melon pear are shown below.

• Boosts Immune Function: High Vitamin C levels stimulate the production of white blood cells. A study by Sudha et al. (2012), "Antioxidant and free radical scavenging activity of Solanum muricatum," confirms the robust antioxidant capacity present in the fresh fruit.
• Reduces Oxidative Stress: Phenolic compounds within the fruit neutralize cellular free radicals, protecting tissues from premature aging.
• Regulates Blood Pressure: The potassium content acts as a mild vasodilator, reducing strain on the cardiovascular system.
• Supports Hydration: The high water content replaces lost fluids and maintains cellular electrolyte balance.
• Promotes Skin Health: Vitamin C is essential for collagen synthesis, keeping the skin firm and structurally sound.
• Aids in Metabolic Regulation: Antioxidant profiles in the nightshade family help manage metabolic stress. Research by Hsu et al. (2011), "Aqueous extract of pepino (Solanum muricatum) ameliorates alloxan-induced diabetic mice," highlights the potential of the plant's compounds in metabolic management.

Melon pear has been known to cause some unwanted effects like allergic reactions and potential blood sugar spikes due to its nightshade classification and carbohydrate content. A list of the downsides of melon pear are shown below.

• Triggers Nightshade Allergies: Individuals sensitive to tomatoes, eggplants, or potatoes experience oral allergy syndrome or joint inflammation when eating this fruit.
• Increases Blood Sugar: With 20 g of carbohydrates per 100 g, consuming large quantities causes rapid spikes in blood glucose for diabetic individuals.
• Causes Gastrointestinal Distress: Eating the fruit before it is fully ripe introduces mild solanine alkaloids to the digestive tract, causing stomach cramps or nausea.

Yes, melon pears are good for you because they deliver 28% of the DV for Vitamin C and provide deep hydration in a fat-free 100 g (3.5 oz) serving. Healthy individuals should consume 1 regular size whole fruit (120 g) daily to optimize their antioxidant intake. A study by Sudha et al. (2012), "Antioxidant and free radical scavenging activity of Solanum muricatum," highlights that the fruit retains potent nutritional properties that protect against cellular damage. They are a refreshing, nutrient-dense snack that strongly supports systemic immunity.

The calories in melon pears change based on the natural sugar accumulation of the specific cultivar. The standard Toma variety contains 80 calories per 100 g (3.5 oz). If the fruit is the Kendall Gold variety, the energy increases to 85 calories per 100 g (3.5 oz) because it stores more fructose and sucrose. The El Camino variety drops slightly to 78 calories per 100 g (3.5 oz) due to a marginally higher water-to-sugar ratio in the flesh.

Melon pear is not used in any mainstream desserts in restaurants. The fruit is extremely delicate, easily bruised, and lacks a strong flavor profile that holds up to heavy baking.

There are no known main dishes with melon pear since the fruit's melon-like sweetness and fragile texture make it unsuitable for commercial savory cooking.

Melon pear is exclusively preferred in regional South American food cultures, specifically within Peru, Chile, and Colombia. In these Andean nations, the fruit is sold in local markets and consumed fresh as a hydrating snack or blended into homemade fruit juices. B

The origin of the melon pear (Solanum muricatum) is the temperate Andean regions of South America, specifically the mountain valleys of Peru, Colombia, and Ecuador. Pre-Columbian indigenous populations cultivated the fruit for centuries before the arrival of the Spanish. It was heavily depicted in ancient Moche pottery from Peru. In the late 20th century, the fruit was introduced to New Zealand and the United States, where commercial growers attempted to market it as an exotic alternative to traditional melons.

There are no known restaurant dishes featuring melon pear on the menus of restaurants. Melon pear is extremely delicate and highly localized.