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The Galia melon, also known as sarda in Southeast Asia, is a type of F₁ hybrid melon originating from a cross between the green-flesh melon cultivar 'Ha-Ogen' and the netted-rind melon cultivar 'Krimka'. Developed in Israel at the Ne´ve Yaar Research Center of the Agricultural Research Organization by the melon breeder Dr. Zvi Karchi^[1] and released in 1973, Galia melon was named after the first name of Karchi's daughter that means "God's wave" in Hebrew.^[2]

The average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color and fragrance.^[3] Left at room temperature, Galias keep well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve taste.

They are not particularly difficult to grow. Galias are now grown in Brazil, Guatemala. Portugal, Spain, Morocco, Southern US regions, Costa Rica, Panama, Honduras, Greece, Turkey, Israel, and Egypt.

Galia melons are also grown in large numbers in Pakistan and usually the weight ranges from 1 to 10 kg.

References

^ Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17
^ University of Florida. "02 » UF Develops Method To Grow Exotic Galia Muskmelons » University of Florida". ufl.edu.
^ "Fresh Food Central - Galia Melon". freshfoodcentral.com.

[1] Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17

[2] University of Florida. "02 » UF Develops Method To Grow Exotic Galia Muskmelons » University of Florida". ufl.edu.

[3] "Fresh Food Central - Galia Melon". freshfoodcentral.com.

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 The average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color and fragrance.<ref>{{cite web|url=http://www.freshfoodcentral.com/view_item.aspx?fvid=9|title=Fresh Food Central - Galia Melon|work=freshfoodcentral.com}}</ref> Left at room temperature, Galias keep well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve taste.
-They are not particularly difficult to grow. Galias are now grown in [[Brazil]], [[Portugal]], [[Spain]], [[Morocco]], Southern US regions, [[Costa Rica]], [[Panama]], [[Honduras]], [[Greece]], [[Turkey]], [[Israel]], and [[Egypt]].
+They are not particularly difficult to grow. Galias are now grown in [[Brazil]], [[Guatemala]]. [[Portugal]], [[Spain]], [[Morocco]], Southern US regions, [[Costa Rica]], [[Panama]], [[Honduras]], [[Greece]], [[Turkey]], [[Israel]], and [[Egypt]].
 Galia melons are also grown in large numbers in Pakistan and usually the weight ranges from 1 to 10 kg.