Most varieties have fairly large fruit compared to other melons. The most common size is one kg. Like any melon, they are sweet and aromatic, with a flavor more like a cantaloupe than a honeydew, although with a complexity of their own. Ripeness is measured not by softness at the stem but rather by color and fragrance. Left at room temperature, Galias keep well, but after cutting, each piece should be wrapped and refrigerated to preserve taste.
They are not particularly difficult to grow. Developed in Israel around 1970 by the melon breeder Zvi Karchi, Galias are now grown in Brazil, Spain, Southern U.S. regions, Costa Rica and Panama. Galia is the only melon harvested in late summer and early fall; it can be grown anywhere other melons can. Galias should not be picked until ripeness is assured and they have a high sugar content.
Galia melons, also known as Israeli melons are grown in the Green River, Utah area, and are quite popular.