How to eat cantaloupe: 1, fresh, prepare a cantaloupe, wash the fruit knife, cut it directly, and remove the melon seeds with a spoon. Cut into blocks of appropriate size and eat directly, which is sweet and crisp. 2. Squeeze the juice, wash the cantaloupe, peel and remove the pulp, cut it into small pieces, put the clean meat of cantaloupe into a masher, inject cold boiled water, optionally add lemon juice or other fruit juice, and beat it for about 1 minute. Pour the prepared juice into a cup. 3. Making preserved melons, there are many procedures for making preserved cantaloupes, which mainly include the following steps: fresh melons selection, peeling, seedless, cutting into strips, soaking in sulfur and drying in the sun, soaking and recovering, sugar boiling, spreading and baking, and packaging.

Hami melon is a variety of Cucurbitaceae melon, which is produced in Hami area of Xinjiang Uygur Autonomous Region. It has different shapes, unique flavor, thick melon meat, crisp and refreshing. Hami melon is rich in nutrition, with the highest sugar content of 2 1%. Hami's melon became a tribute variety in Yongping period of the Eastern Han Dynasty. By the Qing Dynasty, it was named Hami melon as a tribute by King Hami and rewarded by Kangxi. At that time, cantaloupe "paid tribute in previous years", "melons are more abundant in Hami" and "melons are really out of Hami as tributes".

The more famous varieties of cantaloupe are:

1, Xizhoumi: light hemp green, greenway, fine and complete network, orange pulp, fine and crisp meat, good flavor, sugar content of 20%, the best in Dongjiang, Xinjiang.

2. Donghu melon: The net pattern is beautiful, it tastes like fragrant pear, fresh and sweet, crisp and tender, and it exudes attractive milk fragrance, fruit fragrance and wine fragrance.

3, black eyebrows: oval in shape, with more than a dozen dark green longitudinal patterns on the skin, just like a beautiful woman showing her eyebrows, melon flesh is green, thin and juicy, with high sugar content, sticky mouth and sticky hands, and it is even more fragrant after eating in winter, sweet and refreshing.

4. Crispy red hearts: orange-red in color, crisp and juicy, with creamy flavor and rich aroma. After eating, the lingering fragrance will last for a long time.

5, yellow egg: golden in color, round and small, meat like sheep fat, soft and sweet, and a melon built in the room is full of fragrance.

6. Sherry Red: A thick-skinned melon bred by Xinjiang Hami Melon Research Center, which belongs to an early and middle-maturing variety, has a fruit development period of about 40 days, an oval fruit with a white skin and occasional sparse reticulation. When it matures, it is red in the white, light red in flesh, tender and tender in meat, crisp and refreshing, and tastes like a pear.

7. Jiashi Melon: Jiashi Melon is named after its origin in Jiashi County. It has been planted for 1500 years. Its body is symmetrical and full, with the characteristics of thick and fine meat, sweet and crisp, thick juice, thin skin and high sugar content, ranking first in Xinjiang.