© Denzil Green
Korean Melon is the name used in North America for a yellow melon that is exported from Korea.
It’s not the most precise name for a fruit ever thought of, given that Korea obviously has more than one type of melon: in 2003, Korea grew almost 240 kilotons of melons of all types. There are actually even many varieties of this particular melon.
In any event, the fruit currently described as “Korean Melon” is oval, just a bit larger in size than an American baseball, about the size of a papaya: 5 inches (12 1/2 cm) long, 3 1/2 inches (9 cm) wide. It will weigh about 1 1/2 pounds (700g.) The plant it grows on has green leaves 5 inches (12 1/2 cm) long.
The melon’s bright, thin yellow skin has deep, white or silvery ridges, evenly spaced out, running from top to bottom.
Inside, it has white to pale peach coloured crisp flesh, almost as firm as a pear, with a seed cavity in the middle. Some describe the taste as being similar to a cross between Muskmelon and HoneyDew Melon. To others, it tastes like a slightly sweet cucumber. To others, it tastes like it isn’t ripe yet, and often wonder if it is — but that is how it tastes. It is aromatic and sweet, but not overly sweet.
Some people eat the seeds and the gelatin-like pulp around them, some don’t. Those that do say that is where the sweetness is concentrated.
Some people also eat the skin.
Korean Yellow Melons are also grown now in Hawaii and California.
Choose ones that are heavy for their size. Avoid bruised ones or ones with brown spots. When ripe, they won’t give off much aroma.
Peels easily. You don’t eat the rind. Discard seeds.
1 cup, cubed = 170g = 6 oz
Store unopened ones at room temperature for up to 5 days. Once cut into, store any leftovers in refrigerator in a plastic bag for up to 3 days.
Korean Melons were developed in Korea. Export really only began in the 1990s.
Aka Yellow Melon, Dua Gan, Hybrid Golden Liner, Cha Mae, Chamoe, Yeoncheon.