Produce Briefs...
Nectarines
The nectarine is an aromatic, summer stonefruit. It has firm but not hard flesh, with deep, bright red markings on it's orange-yellow skin.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Korean Melon season begins in January.
Current Facts
The Korean melon does not have a lot of commercial exposure. It is said to be difficult to harvest and it easily suffers from sunburn. The melon, rather delicate, with little tolerance of pressure, bruises easily. In fresh markets, Korean melons are also known as yellow melon and dua gan.
Description/Taste
The Korean melon is oval shaped with deep evenly spaced white linear sutures throughout its yellow rind. Its translucent white flesh bears a trio of seed cavities that have a highly concentrated sweetness. When ripe the melon's flesh is semi-firm in texture with a mild sweet flavor similar to that of a pear. Its aroma is subtle and clean. The melon is known to be completely edible as its skin is very thin and its seeds are very small. It is highly perishable and is recommended to be eaten within one week of harvest.
Nutritional Value
Low in fat, calories and sodium, melons are cholesterol-free. Melons are a good source of vitamin C, potassium and dietary fiber.
Applications
Korean melons may be served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Store melons at room temperature. Korean melon pairs well with cucumber, mint, garlic, ginger and citrus liquor. Halve melons, remove seeds and pith, then fill with fresh fruit and use as an edible serving bowl. Once cut, refrigerate in a plastic bag two to three days.
Geography/History
As its name suggests, the Korean melon is native to Asia. Though geographically it may have first been cultivated in China, it grows prolifically in Korea and Japan. In America it is found primarily in Asian markets.
Recipe Ideas
Recipes that include Korean Melon. One
is easiest, three is harder.
Korean Melon season begins in January.
Current Facts
The Korean melon does not have a lot of commercial exposure. It is said to be difficult to harvest and it easily suffers from sunburn. The melon, rather delicate, with little tolerance of pressure, bruises easily. In fresh markets, Korean melons are also known as yellow melon and dua gan.
Description/Taste
The Korean melon is oval shaped with deep evenly spaced white linear sutures throughout its yellow rind. Its translucent white flesh bears a trio of seed cavities that have a highly concentrated sweetness. When ripe the melon's flesh is semi-firm in texture with a mild sweet flavor similar to that of a pear. Its aroma is subtle and clean. The melon is known to be completely edible as its skin is very thin and its seeds are very small. It is highly perishable and is recommended to be eaten within one week of harvest.
Nutritional Value
Low in fat, calories and sodium, melons are cholesterol-free. Melons are a good source of vitamin C, potassium and dietary fiber.
Applications
Korean melons may be served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Store melons at room temperature. Korean melon pairs well with cucumber, mint, garlic, ginger and citrus liquor. Halve melons, remove seeds and pith, then fill with fresh fruit and use as an edible serving bowl. Once cut, refrigerate in a plastic bag two to three days.
Geography/History
As its name suggests, the Korean melon is native to Asia. Though geographically it may have first been cultivated in China, it grows prolifically in Korea and Japan. In America it is found primarily in Asian markets.
Recipe Ideas
Recipes that include Korean Melon. One
is easiest, three is harder.| Food Mayhem |
|
Korean Melon Fruit Bowl |
| Salt Shaker |
|
Salsa! |
