The effects and functions of Xizhou honeydew melon

Have you ever eaten honeydew melon? Let's learn about its functions and effects.

Xizhou Honeydew Melon

Hami melons are divided into two types: net-patterned skin and smooth skin. According to the maturity period, they are divided into early-maturing melons, summer melons (medium-maturing), and winter melons (late-maturing). Different varieties of melons have different shapes, colors, and skin patterns. Common high-quality varieties include Red Heart Crunchy, Black Eyebrows Honey Extremely Sweet (the melon skin has dark stripes like eyebrows, so it is called Black Eyebrows; "Mi Extremely Sweet" means flower skirt in Uyghur), Fort Red, Iron Skin, Green Hemp Skin, Net-patterned Fragrant Pear, Hami Jiageda, Small Green Skin, and White Skin.

The effects and functions of Xizhou honeydew melon

Honeydew melon is sweet, cold, non-toxic, and enters the heart and stomach meridians. It has a good effect on chest discomfort, loss of appetite, irritability and thirst, heat in the bladder, and urinary problems. Honeydew melon contains rich nutrients such as glucose, amino acids, and vitamin C, and has a good effect on infectious high fever and thirst. Traditional Chinese medicine believes that honeydew melon has the significant effect of "removing summer heat, relieving thirst, and promoting urination." Eating the flesh raw can quench thirst and eliminate bad breath, but the melon stem is poisonous and should not be eaten raw in excess.

How to eat Xizhou honeydew melon

1. Cut it open with a knife and remove the pulp for consumption

2. Wash and cut honeydew melon and plums (100g each of red and green plums), cut honeydew melon flesh into pieces, blend with 100g of ice cubes into a smoothie, and serve on a plate.

3. Double-layer honeydew melon yogurt Ingredients: 100g honeydew melon, 250g yogurt, a little mineral water. Method: Cut the honeydew melon into small pieces, add a little mineral water and a little yogurt into the blender and stir for 30 seconds. Pour half a cup of yogurt into the cup, then pour in the blended honeydew melon juice, then add a little yogurt on the top layer and it is ready to drink.

4. Honeydew melon soup Ingredients: 1/2 honeydew melon, 2 pieces of tofu, 1/4 carrot, 2 cherry tomatoes, 2 dried tofu slices, and some spaghetti. Method: Cook the spaghetti until cooked, drain and place in the cantaloupe "bowl". Other things can also be cooked together, and you can control the time of putting in and out of the pot according to the nature of each food. I didn't add any other ingredients (including salt), just a few slices of scallion. Pour the chopped honeydew melon and tomato sauce on it and it's ready to eat. There is no rule for this, you can use whatever sauce you like, but it's best to be sweet, which is more in line with the overall style. Personally, I feel that it tastes better when it's served cold.

5. Honeydew melon and lily soup Ingredients: 400g honeydew melon, 100g lily Seasoning: 1g salt, 1g tangerine peel Production process Wash and peel the honeydew melon, remove the seeds, and cut into pieces; soak the tangerine peel, wash the lily and set aside. Put an appropriate amount of water in the pot, add honeydew melon, tangerine peel, and lily, and cook over high heat for half an hour; turn to low heat and cook for 2 hours, add salt to taste, and serve while hot. Process tips: Melon should not be stored for a long time. If you can't finish it, you can use it to make soup. Don't leave the melon soup overnight. It's best to drink it on the same day.