Planting base: Hami, Xinjiang

Xinjiang cantaloupe, a specialty of Hami region of Xinjiang Uygur Autonomous Region, a product of China’s National Geographical Indication. Hami melons are mainly produced in the Turpan and Hami basins (collectively called Turpan and Hami basins). They have different shapes, unique flavors, thick flesh, crisp and refreshing. Cantaloupe is rich in nutrients and contains up to 21% sugar. Hami melons became tribute different melon species during the Yongping period of the Eastern Han Dynasty. In the Qing Dynasty, it was named Hami Melon as a tribute by King Hami and rewarded by Kangxi. At that time, Hami melons "gave tribute in previous years", "Melons flourish in Hami", and "Those who use melons as tribute really come from Hami." Tracing back to the source, cantaloupe originated from Shanshan County, Turpan.

Early adopter season

October-

Fruit highlights

Thick flesh, high sweetness, thick and fine flesh, sweet and crisp, sufficient moisture, thin skin

How to eat/storage

Eating: 1. Cut into pieces and eat

There are many different ways to eat cantaloupe. The easiest and most common way to eat it is to buy fresh cantaloupe and cut it into chunks, then dig out the flesh in the middle, and then peel off the outer skin. The obtained pulp is cut into pieces and placed directly on a clean plate, and eaten with a fork or toothpick, so that you can taste the fresh and tender taste of cantaloupe without letting its juice stick to the skin or clothes. Especially clean.

2. Make juice

Using cantaloupe to make juice is also his most common way of eating. When making it, you need to wash the fresh cantaloupe, peel off the outer skin and dig out the flesh of the melon in the middle, then cut the obtained flesh into pieces and put it directly in the juice. In the machine, power on the juicer to make it work, the juice obtained is directly put into a clean glass, and a suitable amount of ice cubes can be directly drunk. The Hami juice obtained in this way has a particularly good taste, can clear away heat and detoxify, and can also prevent heat stroke.

3. Make Salad< /a>

Fresh cantaloupe is also an important raw material for making fruit salads. When using it to make fruit salads, all its peel and flesh must be removed, and then cut into uniform pieces. Also prepare kiwifruitPitaya and AppleBanana and other fruits, after they are all cleaned up, they are also cut into pieces and put together with the cantaloupe flesh, and packed in beautiful Add salad dressing to your salad plate and mix thoroughly when you eat it.

Storage: After harvest, cantaloupe has a post-ripening process. The surface of the mature melon and melon stalk attachment parts fall off, the melon base becomes soft, the patterns and nets are fully displayed, and it emits a unique fragrance. But cantaloupe is suitable for storage in the place of origin. It is not suitable for long-distance transportation to the place of sale and long-term storage, only short-term storage at the place of sale.

Different cantaloupe storage methods are different: a small amount of storage method is to clean the ceramic jars and jars, and after they are dried, wipe the inner wall with 60 degree white wine evenly, and then wrap the fruits in paper without squeezing them. When it is full, it is advisable to use plastic film or thick cotton pad to seal the jar and the mouth of the jar, and place it in a cool place. Generally, the fruit can be stored for about 5 months.

If there is a large amount of storage, sterilization before a large amount of storage, or coating the top and stem with shellac, can achieve good results.

Mass storage can be divided into two types: 1. Cellaring: Pour dry sand or pad hay on the ground in a cool, ventilated, and dry cellar (library), and stack the melons on top of it for 2 to 3 layers. It can also be placed on a rack and packed in boxes (baskets). The top of the melon can also be hung with a rope for storage. The cellar is often ventilated, kept in a dry and cool condition, checked frequently to pick out rotten melons, and manage them for 1 to 2 months. 2. Cold storage storage: Pack the melons transported in cartons for long distances, stack them in the cold storage, pay attention to leaving ventilation channels, control the temperature of early and middle mature varieties at 5℃～8℃, and control the temperature of late mature varieties at 3℃～5℃. The humidity is 80%-85%, and it can be stored for 1 to 2 months.