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Korean melon season begins in mid winter.
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.
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.
Low in fat, calories and sodium, melons are cholesterol-free. Melons are a good source of vitamin C, potassium and dietary fiber.
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.
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.
Recipes that include Korean Melon. One is easiest, three is harder.
|Food Mayhem||Korean Melon Fruit Bowl|
People have spotted Korean Melon using the Specialty Produce app for iPhone and Android.
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