As the temperature rises, the variety of melons sold on the street begins to grow.
The melon in winter looks good, but in the end it is not as sweet as the melon in early summer.
Now it's this little white melon.
There are several varieties of this little white melon, one with a meat that is white and the other that is green.
Personally, I think the green flesh is soft and the sweetness is relatively high. The little white melon is crispy and a little tasty.
How do you eat this little white melon?
Sven type: peel, seed, cut into pieces, with a fruit fork.
Bold type: peeled and nibbled on the whole thing.
Convenient type: half-seeded, when the melon bowl scooped to eat.
This golden melon is also a type of melon. There are many varieties of this yellow melon.
Although the first and second kinds of melons look a little similar, but not a variety, the golden melon of Figure 1 is generally sold in the fruit stall, the size of Figure 2 is smaller, soft and fragrant, only vegetable stalls have it, this golden melon is far away from the aroma.
This melon has a nice name, emerald melon. I don't like the taste very much, and it is a bit like a green vegetable melon when I was a child, and the vegetable melon is a little lighter.
Cantaloupes are available all year round, and some of them are crispy and sweet.
Watermelon in May is much more delicious than winter's, but the best melon is definitely the kind of melon with a little pulp and sand on a hot day, with a size of 20-30 pounds.