美濃瓜

Meinong Melon Period: July to October Production Area: Yunlin, Chiayi, Tainan Although Meinong melon is called "Meinong", it does not originate in the Meinong area of Kaohsiung, it is called “Meinong” because of its English scientific name “Melon”. It was introduced from Japan in 1930. And then, in the 1950s, other varieties were introduced from Japan and the United States for mixed breeding. Meinong melon is commonly known as fragrant melon and pear melon. It is one of the "Oriental melon". Meinong melon likes warm and sunny climate. It is mainly produced in the central and southern regions of Taiwan. When mature, the peel is silvery yellow-white, and the flesh is pale green. After cutting, you can see small yellow seeds. The flesh is soft, sweet, and juicy. It is a good choice in summer. When choosing a Meinong melon, observe whether the fruit is full and firm, and it is upright and oblate, with hairs on the surface, and it feels sticky when you touch it. You can press the bottom slightly, if it is soft and elastic, which means the ripeness is just right. If the ripeness is not enough, you can put it in a cool place at room temperature for about 2-3 days, when the bottom become soft, it can be served. Meinong melon is rich in water, carbohydrates, and dietary fiber, which can relieve summer heat and help digestion; it also contains protein, vitamin A, carotenoids, vitamin B group, vitamin C, phosphorus, sodium, potassium, etc. The peel is also rich in vitamins, and the seeds contain digestive enzymes, which will increase satiety when eaten with the pulp. Storage: The top and bottom of Meinong melons are thin and not resistant to pressure, placed on the side will be better; they must be refrigerated after maturity and eaten as soon as possible.