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Yellow WatermelonThe yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds.
Lobster MushroomsThe Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
The Korean melon is oval shaped with deep evenly spaced white linear sutures running lengthwise along its yellow rind.
The Korean melon is a member of the Cucurbitaceae family and scientifically classified as Cucumis melo L.
Korean melons are best served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. In China the Korean melon is known as Huangjingua or Tian Gua, in Japan as Makuwa, in Korea as Chamoe, in France as Cantaloup Du Japon and in Vietnam as Dura Gan. Korean melons are suspected to have originated in India then later made their way to China via the Silk Road.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! The upper section with a hinged rectangular door and an engraved oriental handle and backplate. DIYTrade accepts no responsibility whatsoever in respect of such content.To report fraudulent or illegal content, please click here. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin.


Its translucent white flesh bears a trio of seed cavities that have a highly concentrated sweetness. Chop and add to sweet or savory salads, serve atop desserts or with yogurt as a breakfast item.
It is also thought that some varieties may have been a result of wild melons growing in ancient China. When ripe the melon's flesh will have a subtly sweet flavor similar to that of a pear or honeydew melon.
The Korean melon is also known as Chameh melon, Golden melon, Oriental melon and Japanese cantaloupe. The Korean melon plant is drought tolerant providing it is grown in moisture retentive soils.
As a result of their ideal melon growing climate, Seongju Country in the North Gyeongsang Province is the predominate cultivator of Korean melon in Korea. Though commonly served peeled the melon is known to be completely edible as its skin is very thin and its seeds are petite.
It is also home to the Korean Melon Ecology Center, an exhibition space that showcases the history and cultivation of the Korean melon. Korean melon pairs well with cucumber, mint, ginger, citrus, berries, lychee, shrimp, coconut milk, feta cheese and chili powder. Once cut, refrigerate in a plastic bag or sealed container and consume within two to three days.



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10.11.2015 admin



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