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The Elizabeth melon is available from early spring into summer.
The Elizabeth melon is of the species Cucumis melo. Elizabeth melons are named after the most famous queen, Elizabeth, because it is considered as the “queen” of all melons in sweetness. Elizabeth melons were originally produced in Japan, but its cultivation has spread over Asia.
Elizabeth melons have a round to slightly oval shape, and it is typically 1.5 to 2.5 pounds. It has a thick skin like cantaloupe or honeydew. It's skin is bright yellow, and it's flesh is white. When the Elizabeth melon matures, it will give off a wonderful fragrance. The intensity of the aroma is a good indicator of Elizabeth melon’s maturity. When choosing Elizabeth melons, it is also better to pick ones that are heavy and dense. Heavy and dense Elizabeth melons tend to be juicier. The surface of the Elizabeth melon should be smooth, and the fruit itself should be hard. A perfectly chosen Elizabeth melon should live up to its name, as one of the sweetest melons available.
Elizabeth melons have a high sugar content, about 15%, and it is rich in Vitamin C, Vitamin A, and minerals. It also has the highest concentration of digestive enzymes of all the melons. Thus, the Elizabeth Melon has been recognized in the treatment of intestinal diseases.
Elizabeth melon is consumed raw like common melons. It is also wonderful juiced in smoothies.
The Elizabeth melon was first developed in Japan. It has very high adaptability. It can withstand low temperatures, high moisture and lack of sunlight. Therefore, it was easily introduced all over Asia. Currently, the Elizabeth melon is the most cultivated thick-skinned melon in China. Because of the rich soil in areas north of the Yangtze River, Elizabeth melons are mostly grown in Shandong and Hebei province.
Recipes that include Elizabeth Melon. One is easiest, three is harder.
|美食天地||瓜香腱子肉猪蹄煲 (Pork stewed in Elizabeth Melon)|
|豆果网||花蜜果篮 (Elizabeth Melon fruit basket with Osmanthus Sugar)|
|美食天地||冰酸奶配伊丽莎白 (Elizabeth Melon with Yogurt)|