1. Observe colors and listen to sounds. If the melon peel is smooth on the surface, clear patterns, obvious patterns, and yellow on the bottom, it is a ripe melon; if the surface has hairy, dim luster, spots and unclear patterns, it is an unripe melon; if the melon is bang with your fingers, it is a ripe melon; if the melon is heard by the "bang bang" sound, it is a ripe melon; if the "dang dang" sound, it is not yet ripe, and if the "pup puff" sound, it is an overripe melon.
2. Look at the handle of the melon. Green is ripe melon; dark brown, hair falling off, curved and crisp, curled beard tips turn yellow and withered, are melons picked when they are not ripe; melon stalks have dried up, are "aya vinegar" with poor quality.
3. Look at the beginning and end. Good melons with evenly symmetrical ends, deep depressions and plump surroundings are good melons; big heads and small tails or sharp heads and thick tails are poor quality melons.
4. Comparative elasticity. The melon that has thin skin and is easy to break with fingers is ripe melon; the melon that has easy to crack with nails, and the melon that has softness is overripe melon.
5. Wear it with your hands. Those who have a sense of floating time are ripe melons; those who have a sense of sinking are raw melons.
6. Test the proportion. What is poured into the water and floating upwards is the ripe melon; what is sinking is the raw melon.
7. Depend on the size. Among the same variety, the size is better than the size.
8. Observe the shape. The melon body has a neat and symmetrical growth and good quality; the melon body has a deformed growth and abnormal growth and poor quality.
In China, watermelon is usually eaten (of course, what else can be done besides eating it?!), but foreigners are different. Let’s see how foreigners play watermelon~
In addition, foreigners' creativity is also reflected in cultivating various new products of watermelon, such as:
Assorted watermelon. A super-large watermelon cultivated by the Braunonla brothers in Arkansas, USA, weighs 90.7 kilograms. The sugar content of this melon is 3 to 5 times higher than that of ordinary watermelons, and is known as the "assorted watermelon".
Square watermelon. Yamagata Prefecture, Japan, specializes in "making" square watermelons. The method is: when the watermelon is solid, use a square mold shell and place the watermelons in it. Square watermelon is easy to transport and store.
Wine-flavored watermelon. Use a wick, soak one end in fine wine, and connect the other end to the vine cutout and seal it with gypsum. When the watermelon is ripe, the wine is fragrant and has a different flavor.
Watermelon storage resistant. Produced in Bangkok, Thailand, this watermelon has the characteristics of hard skin, ripe and not overturning the flesh, and is not soupy when stored. Store it naturally indoors and will still be fresh and sweet in the spring of the year.
2. Look at the handle of the melon. Green is ripe melon; dark brown, hair falling off, curved and crisp, curled beard tips turn yellow and withered, are melons picked when they are not ripe; melon stalks have dried up, are "aya vinegar" with poor quality.
3. Look at the beginning and end. Good melons with evenly symmetrical ends, deep depressions and plump surroundings are good melons; big heads and small tails or sharp heads and thick tails are poor quality melons.
4. Comparative elasticity. The melon that has thin skin and is easy to break with fingers is ripe melon; the melon that has easy to crack with nails, and the melon that has softness is overripe melon.
5. Wear it with your hands. Those who have a sense of floating time are ripe melons; those who have a sense of sinking are raw melons.
6. Test the proportion. What is poured into the water and floating upwards is the ripe melon; what is sinking is the raw melon.
7. Depend on the size. Among the same variety, the size is better than the size.
8. Observe the shape. The melon body has a neat and symmetrical growth and good quality; the melon body has a deformed growth and abnormal growth and poor quality.
In China, watermelon is usually eaten (of course, what else can be done besides eating it?!), but foreigners are different. Let’s see how foreigners play watermelon~
In addition, foreigners' creativity is also reflected in cultivating various new products of watermelon, such as:
Assorted watermelon. A super-large watermelon cultivated by the Braunonla brothers in Arkansas, USA, weighs 90.7 kilograms. The sugar content of this melon is 3 to 5 times higher than that of ordinary watermelons, and is known as the "assorted watermelon".
Square watermelon. Yamagata Prefecture, Japan, specializes in "making" square watermelons. The method is: when the watermelon is solid, use a square mold shell and place the watermelons in it. Square watermelon is easy to transport and store.
Wine-flavored watermelon. Use a wick, soak one end in fine wine, and connect the other end to the vine cutout and seal it with gypsum. When the watermelon is ripe, the wine is fragrant and has a different flavor.
Watermelon storage resistant. Produced in Bangkok, Thailand, this watermelon has the characteristics of hard skin, ripe and not overturning the flesh, and is not soupy when stored. Store it naturally indoors and will still be fresh and sweet in the spring of the year.