Buy watermelons that have thick skin and thin handles with more Vitamin C
Cantaloupe is one of the eight major fruits in the world, with a sweet and refreshing taste, making it very popular in summer. Nowadays, there are many varieties and styles of cantaloupe available on the market. How should we choose and eat them?
Cantaloupe contains a lot of apples sour,grapes sugar, amino acids, vitamin C, etc. According to measurements, compared to watermelon cantaloupe has less water and protein and its content is significantly higher than that of watermelon in terms of fragrant substances, minerals, sugar, and vitamin C. Eating cantaloupe in summer can relieve heat and thirst, and is also beneficial for the human liver and digestive system.
The most common types of cantaloupe on the market in summer are yellow-skinned cantaloupe, white-skinned cantaloupe, and netted cantaloupe. Yellow-skinned cantaloupe includes many varieties such as Elizabeth, Yuanzhu, and Iron Eggs. Generally, the darker the yellow, the more mature the cantaloupe. For example, Elizabeth cantaloupe has orange-yellow skin and white flesh, with thick flesh and high sugar content. White-skinned cantaloupe has a beautiful shape and bright color. Good varieties include Jing Yu Moonlight and Jing Yu White Meteor. The more translucent the white-skinned cantaloupe, the more mature it is. The best is the one that is translucent white with orange. Netted cantaloupe includes varieties such as Yellow Eggs and Lan Sweet No. 5. The key to choosing netted cantaloupe is to look at the clarity of the net. The more prominent the net, the more three-dimensional the cantaloupe is, and the more mature it is. In addition, the commonly spoken fragrant cantaloupe is also a type of cantaloupe. It usually refers to ornamental cantaloupes, which have a strong fragrance, but the taste is not very good, so it is not recommended to eat.
Experts also point out that when choosing cantaloupe, in addition to the variety, you can also use the method of "seeing, touching, and smelling". Seeing the skin and flesh, from an ecological perspective, thicker-skinned cantaloupes have a higher sugar content, which makes them have a crisp and sweet taste. Because the skin is thick, it also contains a lot of nutrients. Touching the stem, pay attention to compare the stem. If the stem is too thick, it may contain a lot of growth hormones, which will affect the taste. Use your hand to pull out the stem. The roots will naturally fall off, leaving a small hole, which indicates that the cantaloupe is naturally ripe. Smell the aroma. The more fragrant the cantaloupe, the better.
Cantaloupe is especially suitable for people who are suffering from heat and thirst, mouth sores, and heatstroke. However, people with weak spleen and stomach or diabetes should eat it less, as it can worsen their symptoms. Furthermore, the stem of cantaloupe is poisonous, so it should not be eaten.
