Grown on the clay and limestone slopes of the region, the Quercymelon benefits from excellent exposureto sunshine, which confers an incredibly sweet taste and juicy flesh. Developed from selected varieties, it has a perfect texture which melts in the mouth beautifully. High in vitamins and fibre, it is also low in calories.
Usually, the Quercymelon is eaten as it is, salted or peppered, or with port or cured ham. It can also be roasted or made into jam. Sold between April and October, it can be recognised by its very orangey flesh, its unblemished skin tinged with yellow and its delicious taste of honey. Grown in the region since the 18th century, today it has PGI status.
Every year on 15th August, the village of Belfort-du-Quercy holds a melon festival, where there is a contest to see who can eat the most melons!