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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Hami-Gua melons have a golden yellow, lightly netted skin and a pale, coral-colored flesh with a large seed cavity. The flesh is crisp, juicy and refreshingly sweet. Hami-Gua melons have the trademark muskmelon aroma: floral and sweet.
Hami-Gua melons are available typically in local markets during the spring and summer months.
The Hami-Gua melon is a muskmelon that takes form in over 180 different variations, creating melons of different sizes, patterns, colors and shapes. The melons common denominator is their sugar content. On the Brix scale, Hami melons score 14 to 16% sugar content. The flavor of the melon is a complex interaction of sugar, ph, texture and volatile compounds, making each melon variety individually unique.
Hami-Gua melons are most frequently prepared and eaten fresh. Hami-Gua melon pairs well with curry, cucumber, citrus juice, mint, basil, chilies, red onion, coconut milk, feta cheese and cottage cheese. In China the Hami-Gua melon is popularly baked into mooncakes, crushed and added to carbonated beverages and dried into strips. Having a long shelf life, Hami-Gua melons can keep up to thirty days without refrigeration. Once cut Hami-Gua melon should be stored in a sealed container in the refrigerator and consumed within four days.
In Xinjiang, China the Hami-Gua melon has long held a place of cultural significance. In ancient times the melons were sent from Hami to the Emperor and the imperial court as a tribute. The melon is celebrated in Xinjiang every summer at the annual Hami Melon Festival which features melon carving, painting, contests, folk art performances and tastings of over 100 different variates of Hami melon.
The Hami-Gua melon was first cultivated in the Xinjiang region of northwest China. It is still primarily cultivated in China and several other Asian countries, though it can be found in limited markets in America in the Western states such as California and Oregon. Typically Hami-Gua melons are ready for harvest about 35 days after flowering.
Recipes that include Hami-Gua Melon. One is easiest, three is harder.
|Market Manila||Prosciutto & Melon|
|Steamy Kitchen||Chilled Tapioca Pearls with Sweet Coconut & Melon|
|Pranee's Thai Kitchen||Coconut Melon Smoothie|
People have spotted Hami-Gua Melon using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.