Korean Melon Seeds

$1.50

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.

In stock

Description

Korean Melon Seeds – 25 pcs

You are purchasing a package of Korean Melon seeds. These are fresh seeds that have been tested as seen in the second image. Every seed that was planted sprouted and is still growing.

PLANT INFORMATION

Current Facts
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.

Description/Taste
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.

Nutritional Value
Low in fat, calories and sodium, melons are cholesterol-free. Melons are a good source of vitamin C, potassium and dietary fiber.

Applications
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.

Geography/History
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.

General Information
These melons are small, about the size of medium papaya. They taste like cantaloupe, but with firmer flesh. They are an elongated-oval fruit with a bright yellow and white smooth skin that is ribbed. The flesh is white, crispy and aromatic. Korean Melon has a small cavity with numerous seeds and is a member of the gourd family.

Nutritional
The Korean Melon contains vitamin A, C and calcium making it an effective fruit for skincare and diuretic. Kukulbitasin contained in melon has been proved to have resistance against cancer and prevent cancer from spreading. In herbal medicine, it is known to cure coughs and phlegm. Melons are also good for digestion and curing constipation.

Applications
Eat fresh in wedges or cube and add to fruit salads. Korean Melon can be prepared and used as an edible garnish or served with ice cream.

History
The Korean Melon is believed to be introduced through China in the period of the Three Kingdoms, and with it’s particular fragrant and taste, it is renowned summer fruit together with watermelon. Every year, the cultivation has increased. During the mid 1950’s Yeomcheon was introduced from Japan and was interlaced with the existing type of melons, and existing type of melons lost it’s particular character. While the existing melons were low in sweetness, Yeomcheon melon had high sugar contents and were easier to transport. Yeomcheon melon were replaced fast, and from 1960’s onward, it became the main kind of Korean melon.

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.

Additional information

Weight 2 oz