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Watermelons are juicy, water-rich fruit dotted with black seeds. Discover how to buy the best watermelons, plus how to prepare and serve them.
The yellow-fleshed "Huangyu" fruit is a small ball. It was introduced from the mainland. The skin is no different from ordinary watermelons, with a dark green skin and green stripes, but the most special thing is that the flesh is bright yellow, sweet, crisp and juicy, with a sweetness of about 10 degrees Brix
What is watermelon?
Thought to have originated in Africa, watermelons are distinct from musk melons such as cantaloupes, ogens, charantais, galia and honeydew in that they are very watery and have a far less intense flavour. But there are compensations – they can grow to up to six kilos in weight, and their crisp, sweet flesh is phenomenally juicy and refreshing.
Watermelons have a hard green, sometimes striped, rind (which is sometimes used to make pickle) and, inside, the pink or red flesh is dotted with black seeds, which can be toasted and eaten as a snack. The flesh itself is always served raw.
Availability
They are imported all year round, but are at their best from mid June to late August.
Choose the best
Ripe melons should sound hollow when shaken or slapped, and feel heavy for their size. The rind should be dull and shouldn't give much when pressed. Look for symmetrical melons and avoid those with cracked, spotted or bruised rinds. As they're often so big, melons are frequently sold halved or quartered, as well as whole. If buying cut melon, look for brightly coloured flesh and black (rather than small white) seeds. Avoid flesh that looks dry or grainy. Green-skinned, red-fleshed watermelons are the most commonly available, but you can also find golden watermelons, which have a bright yellow flesh, though their flavour can be insipid.
Prepare it
Cut in half whichever way you like, then scoop out the seeds, together with any fibrous bits, with a spoon, then slice into wedges.
Store it
If you can fit it in, keep watermelon in the fridge - it should last for up to a week. Otherwise, keep it in the coolest place that you can find. Cut watermelon should always be stored in the fridge, wrapped in clingfilm. Eat within 2-3 days.
Cook it
Watermelon is great cut into wedges; chopped and add to fruit salads; with feta and mint for a sour/sweet salad. Juice.
Alternatives
Try melon.
Agriculture Officer (Horticulture) of the Agriculture, Fisheries and Conservation Department, Wong Man-wai, introduces local special watermelons
Four special watermelon varieties are recommended: "Imperial Jade", "Seedless 3F-2728", "Super Sweet Black Beauty 168" and "Diana".
The yellow flesh of "Imperial Jade" is a small ball-shaped fruit with a green skin with dark stripes. It is sweet, crisp and juicy, with a sweetness of about 10 degrees (this degree is the unit for measuring the concentration of sucrose in aqueous solution - Brix).
The seedless watermelon variety "Seedless 3F-2728" is also a small ball-shaped fruit with a green skin with dark stripes, and the flesh is red and juicy, with a sweetness of about 10 degrees.
The "Super Sweet Black Beauty 168" is also a small ball-shaped fruit with a green skin with dark stripes. The flesh is bright red and juicy, with a sweetness of about 12 degrees.
"Diana" is oval, with a bright yellow skin with spots, and red and sweet flesh, with a sweetness of about 11 degrees. Generally, the sweetness of local organic watermelons ranges from 8 to 12 degrees.
Local watermelons are sweeter than imported watermelons. "It is the best to eat them right after picking them."
Local farmers may fail to plant watermelons outdoors due to rain, and there are many difficulties in planting watermelons, including insect control, rain prevention and shed construction. Some organic farms will even build sheds to plant watermelons and improve the drainage system, so that the watermelons planted are almost 100% unaffected.
"Local Organic Watermelon Festival" is here again!
6/20 – 6/23 Friday to Monday (10:00 – 18:00)
Tsing Yi City Farmers' Market
Tsing Yi City Phase 1, 1st Floor - Free Admission, Welcome to Visit
地元産のスイカは輸入物よりも甘いです。「採ってすぐに食べるのが一番です。」
地元の農家は雨でスイカを屋外に植えられないことがあります。害虫駆除、雨よけ、小屋の建設など、スイカの栽培には多くの困難が伴います。有機農家の中には、スイカを植えるための小屋を建てたり、排水システムを改善したりしているところもあり、植えたスイカはほぼ100%影響を受けずに済みます。
「地元産有機スイカ祭り」が今年も開催されます！
6月20日～23日 金曜日～月曜日 (10:00～18:00)
青衣市ファーマーズマーケット
青衣市一期ビル1階 - 入場無料、ぜひお越しください
Watermelon is a sweet, commonly consumed fruit of summer, usually as fresh slices, diced in mixed fruit salads, or as juice. Watermelon juice can be blended with other fruit juices or made into wine.
By soaking watermelon juice in alcohol or fermenting it, you can make watermelon wine with a moderate sweetness and sourness and a fruity aroma.
Watermelon rind is also edible, and sometimes it is also a vegetable, and the whole watermelon is also valuable. In Chinese cuisine, watermelon rind is fried, stewed, and pickled to eat, and even the white rind is chopped and added to meat to make dumplings. There is a recipe for fried watermelon rind: first remove the skin and flesh, and then cook it with olive oil, garlic, chili, onion, sugar and rum. Pickled watermelon rind is very popular in Russia.
Cut the watermelon into triangles and put it in the freezer to make popsicles.
