When an uncurled fern frond first peaks through the soil in the spring, it is called a "fiddlehead". Fiddlehead ferns offer an earthy, nutty flavor that has been likened to the taste of asparagus, artichokes, and mushrooms.
Hairy eggplant may be eaten raw by themselves or cooked in dishes to add a touch of piquant sweet and sourness -
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Elizabeth melons have a round to slightly oval shape, and it is typically one to two and a half 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.
The Elizabeth melon is available from early spring into summer.
The Elizabeth melon is a member of the Cucurbitaceae family and of the species Cucumis melo, cultivator inodorus. Elizabeth melons are named after Queen Elizabeth, because they are considered to be the “queen” of all melons in terms of sweetness in Japan. Elizabeth melons were originally produced in Japan, but its cultivation has today spread throughout Asia. Outside of Asia the Elizabeth melon is known as a variety of Canary melon.
Elizabeth melons have a high sugar content, about 15%, and they are rich in Vitamin C, Vitamin A, and minerals. They also have the highest concentration of digestive enzymes of all melons. As a result, the Elizabeth Melon has been recognized to be beneficial in the treatment of intestinal diseases.
The Elizabeth melon is ideally suited for fresh applications. Add sliced to salads and cold soups. Pureed it can be used to make sauces, dressings, sorbets, beverages and fillings for desserts. Its sweet flavor pairs well with ginger, mint, hot chilies, citrus, honey and lychee. To store, keep uncut Elizabeth melons at room temperature until fully ripe, cut melon can be kept in a sealed container in the refrigerator for three to five days.
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. Due to the rich soil in areas north of the Yangtze River, Elizabeth melons are predominantly grown in Shandong and Hebei province.