1, main materials

Hami melon juice concentrate disposable cup 1 cup and a half (freshly squeezed juice is also acceptable)

2. Accessories

Clear water and a bowl

A spoonful of sugar

Step 3: seasoning

Two tablespoons of white bean jelly

4. pace

First take half a cup of juice and add a spoonful of sugar and mix well.

Add a bowl of water to the pot and bring it to a boil.

Mix a spoonful of bean jelly with a spoonful of water.

When the water boils, add the stirred bean jelly before cooking.

After boiling, add the stirred juice.

After boiling, add a cup of fruit juice and stir well.

Let it stand for one minute after boiling and pour it into the mold. Don't let it dry for too long, or the mold will not be easy to take when it is cold.

If there is any left, you can pour it into the cup.

Freeze in the refrigerator for half an hour and it will be ok.

Hami melon is an annual creeping or climbing herb; Stems and branches are angular, with yellow-brown or white bristles and warty protrusions. Tendrils are slender, simple and puberulent. Petiole is 8 to 12 cm long, with grooves and short bristles; Leaf blade is thick papery, nearly round or kidney-shaped, 8-15cm long and 8-15cm wide, with rough top, rough back, rough veins, undivided or 3-7-lobed edges, blunt lobes at the top, serrated, truncated or semicircular curved at the base, and palmately veined.

Flowers are unisexual and hermaphroditic. Male flowers: several flowers are clustered in the axils of leaves; Pedicel slender, 0.5 to 2 cm long, pilose; Calyx tube narrowly campanulate, densely white villous, 6-8 mm long, lobes nearly erect or spreading, shorter than tube; Corolla yellow, 2 cm long, lobes elliptic, acute; Stamens 3 mm, filaments extremely short, anthers curved, connective tips elongated; The degenerated pistil is about 65438 0 mm long. Female flowers: solitary, with rough pedicels and pilose; Ovary oblong, densely villous, with coarse hair, style 1-2 mm long, stigma connivent, about 2 mm long.

The shape and color of fruit vary with varieties, usually spherical or rectangular, with smooth skin, longitudinal grooves or stripes, no prickly protrusions, white, yellow or green pulp and sweet smell; The seeds are white or yellow-white, rectangular, sharp at the top, dull at the base, smooth on the surface and without edges. Summer flower and fruit period. ?

Variety classification

Hami melon can be divided into two types: reticular skin and smooth skin. According to maturity, it can be divided into early-maturing melon, summer melon (middle maturity) and wax gourd (late maturity). Different varieties of melons have different shapes, colors and dermatoglyphics. Common fine varieties are crisp red heart, extremely sweet black eyebrow, iron sheet, green hemp skin, net fragrant pear, Hami Jiageda, small green skin and white skin.

There are more than 180 varieties of cantaloupe, including oval, oval, spindle and long rod. The size varies from 1 kg to 15 to 20 kg; There are two kinds of pericarp: reticular and smooth; The color is green, yellow and white, the flesh is white, green and orange, the meat is crisp, crisp and soft, and it tastes mellow, fragrant and fruity. There are more than 50 rare species.

nutritive value

Hami melon is not only sweet, but also nutritious. According to the analysis, the dry matter of Hami melon contains 4.6% to 15.8% of sugar and 2.6% to 6.7% of cellulose, as well as malic acid, pectin, vitamins A, B, C, nicotinic acid, calcium, phosphorus, iron and other elements. The iron content is two or three times higher than that of chicken and 17 times higher than that of milk.

Hami melon can not only be eaten fresh, but also be made into dried wax gourd, preserved honeydew melon and fruit juice. Hami melon peeler can be used for fruit and vegetable peeler, which is suitable for large-scale food processing. Melon seeds can be used as medicine to treat diseases, and feeding melon skin to sheep can promote fat gain.