Good frosting is the first choice of varieties. The three varieties mentioned just now, black, white and cyan, are common in the market. Black-skinned wax gourd has thick meat, good taste and high edible rate; White-skinned wax gourd meat is thin and loose, which is very tasty, but it is easy to be soft and watery when cooked for a long time, and the taste will be much worse; Green melon is between black and white. Therefore, generally speaking, it is better to buy black melon. The tender winter melon picked early should be tender and juicy; Old winter melon harvested late should be fully developed, ripe, firm in meat, thick in meat and small in ventricle, with bluish green skin with hoarfrost, no spots on the epidermis, no trauma, and the skin is neither soft nor rotten.

Next, look at the appearance. When selecting black-skinned wax gourd, it should be noted that this kind of melon is shaped like a cannonball. A good black-skinned wax gourd has a symmetrical shape, no spots, thicker meat, less pulp and high edible rate. Abnormal or asymmetrical appearance, uneven meat quality and low edible rate are the second.

Press by hand. Nowadays, small families generally don't buy a whole big wax gourd, which is easy to go bad if they can't eat it. They usually buy it in pieces. When buying sliced wax gourd, you can press the melon meat of wax gourd by hand. The wax gourd with solid meat quality is better, and the meat quality is less evacuated.

You should also weigh the weight when picking melon. Heavy weight is usually full of water, thick meat and less pulp, which is a good wax gourd; The meat with light weight is loose, lack of water and more pulp.