CantaloupeMany people have eaten it, because cantaloupe has a sweet and unique flavor, and some people also call it "Cantaloupe". Why is cantaloupe called cantaloupe?What does "cantaloupe" mean?What is the origin of its name?Cantaloupe is called cantaloupe because it is produced in the city of Hami in Xinjiang. Cantaloupe in Xinjiang has plenty of sunshine and moisture, and it tastes soft and sweet, so it has the name "Cantaloupe".

What is cantaloupe?

What is cantaloupe?Cantaloupe comes from Hami City, Xinjiang, which is a local specialty. Every summer, cantaloupe from Xinjiang is very popular. Cantaloupe in Xinjiang has plenty of sunshine and moisture, and is also known as "as sweet as honey", so cantaloupe is also a major symbol of Xinjiang specialties!

Cantaloupe in Uyghur is called "Kuhong", which means "melon".It is also known as "the king of melons", with a sugar content of about 15%.Cantaloupe in Xinjiang has many varieties, with a lot of nutrients accumulated in the fruit, not only large in size, but also rich in nutrients.Among the cantaloupe varieties, "Red Heart Crisp" and "Golden Dragon" are the best.

Cantaloupe is not only delicious, but also rich in nutrients and has high medicinal value.It is not only an essential fruit for cooling down in the summer, but can also be used as a healthy and nourishing fruit!

Nutritional value of cantaloupe

As a seasonal fruit in summer, cantaloupe is favored by people because of its soft and juicy flesh. Cantaloupe has a refreshing and thirst-quenching effect, and its nutritional value is also outstanding. Let's take a look!

1. Cantaloupe flesh contains 4.6%-15.8% sugar, 2.6%-6.7% fiber.AlsoAppleAcid, pectin, Vitamin A, B, C, niacin and calcium, phosphorus, iron, etc.

2. Cantaloupe flesh has the effects of promoting urination, quenching thirst, removing heat and fatigue, and preventing heat. It can treat fever, heatstroke, thirst, urinary infection and oral and nasal sores.

3. The potassium content in cantaloupe is the highest.Potassium is very beneficial to the body, and potassium can provide protection and maintain normal heart rate andbloodpressure, which can effectively prevent coronary heart disease.

4. Cantaloupe contains a lot of antioxidants, which can effectively enhance the ability of cells to resist UV radiation and reduce the formation of skin melanin.

Cantaloupe's effects and functions

As a common fruit, we often eat cantaloupe. But what are the effects and functions of cantaloupe?Let's take a look!

First, cantaloupe has the effects of clearing heat and cooling, cantaloupe can cool down and relieve heat, remove heat and fatigue, and quench thirst. It is a good choice for cooling down in summer.Second, cantaloupe can clear away heat and toxins, treat constipation, cantaloupe is cool and has the effects of treating hunger, benefiting qi, clearing lung heat and stopping cough. It is suitable for patients with kidney disease, stomach disease, cough, asthma, anemia and constipation.Third, eating cantaloupe can also improve anemia. Cantaloupe is rich in iron and potassium, which can promote the body's blood-forming function.Most importantly, cantaloupe can also help lose weight. Cantaloupe has very low calories and fat, but it is rich in nutrients. Eating cantaloupe can not only lose weight, but also supplement the body's nutrients.

Full set of cantaloupe recipes

Cantaloupe can be eaten directly, squeezed into juice, and made into various dishes. For foodies, it is essential to master how to make cantaloupe delicious!The following "Mom's Encyclopedia" recommends several ways to make cantaloupe!

Method 1

Cantaloupe mousse

Materials: 1/4 cantaloupe,Lemonjuice (5g), white sugar (60g),lightcream (100g), gelatin (5g), cakeflour(1 sheet)Steps:1. Peel and dice the cantaloupe, put it in a pot.

2. Add white sugar and fresh

lemon juice

and stir, marinate for 15 minutes.3. Bring a large pot of water to a boil, add the diced cantaloupe, and cook over low heat for about 15 minutes, stirring occasionally to prevent sticking.4. After cooking, let the cantaloupe jam cool, take 70g and put it in a small bowl.

5. Soak gelatin in cold water, take a large bowl, add boiling water, put the cantaloupe jam bowl in, and stir until the gelatin melts.FireAfter cooking, reduce the heat and simmer, stirring with a spoon to prevent sticking.

6. Whip the light cream until it is thick and can be poured.7. Use a mousse ring to take out a circular cake, and make sure the edges of the cake are flush with the ring.8. Pour the whipped cream into the jam and stir until smooth.

9. Pour into the mousse ring and put in the refrigerator to solidify.

Method 2

Cantaloupe and bitter melon

Ingredients: 100g cantaloupe, 150g bitter melon, 30g red bell pepper,coriander

segment, salt,

whitesugar,

whitevinegar,MSG, appropriate amount.Method:1. Peel and dice the cantaloupe, and cut the bitter melon into pieces. Put them in a boiling pot with salt.2. After cooking, blanch the cantaloupe and bitter melon in boiling water for about 5 minutes, then quickly cool them in cold water.3. Mix the cantaloupe, bitter melon and red bell pepper with appropriate amount of salt, white sugar, white vinegar and MSG.4. Place in a bowl and garnish with coriander.Method 3

Cantaloupe, lotus root and bone soup

Ingredients: 200g bone, 200g cantaloupe, 100g lotus root,10 grains of rock sugar, 3 segments of scallion, salt 6g.Method:

1. Wash and soak lotus root and rock sugar, then remove the seeds and peel;2. Blanch the bone and then immediately put it in cold water to wash it several times.3. Put the bone, cantaloupe, lotus root, rock sugar, scallion and ginger into a pot.

4. Put enough water in the pot, bring to a boil, then turn the heat to medium-low and simmer.

5. Simmer for about 30 minutes, the soup will be rich and the bone will be soft. Turn off the heat, add salt.Cantaloupe selection methodHow to choose cantaloupe?Choosing cantaloupe requires certain techniques. If you choose it wrongly, you will easily choose unripe or artificially ripened fruits. So how to choose good cantaloupe?

Here are the tips for you!

First, look at the lines When choosing cantaloupe, pay attention to whether the lines are well-developed. The "head" of the cantaloupe (the other end of the stem) should be able to be pressed down, which indicates that it is ripe and sweet.Second, look at the surfaceWhen buying cantaloupe, choose the one with thick and dense net lines and a fragrant aroma.When buying any melon, the part connected to the stem is concave and ripe, and sweet.Third, look at the stem

If you like to eat crisp cantaloupe, choose the one with moist and full stems. If you like to eat soft cantaloupe, choose the one with dry stems.

1 Rinse and drain lotus seeds and goji berries, set aside;

2  After blanching the ribs, immediately place them in cold water and rinse repeatedly to remove impurities, then set aside; Peel the watermelon and cut into wide strips, set aside;

3 Place the ribs, watermelon, lotus seeds, goji berries, chopped green onions, and ginger slices together;

4Clay potAdd enough water, bring to a boil over high heat, then reduce the heat and continue simmering.Stew；

5 About 30 minutes, the soup is rich and the ribs are tender; turn off the heat and add salt.

How to select watermelon

How to select watermelon?Selecting watermelon requires certain skills. If you select poorly, you are likely to select unripe or fruits that have been treated with ripening agents. So how to select high-quality watermelon?Here are some tips for you!

First, look at the texture

When selecting watermelon, pay attention to whether the texture is developed. The "stem" of the watermelon (the other end of the head) should be able to be pressed to indicate that it is ripe.

Second, look at the surface

When selecting watermelon, select one with coarse and dense netting and a strong fragrance.When buying any melon, the stem that is not connected to the melon vine is concave, which indicates that it is ripe, good, and sweet.

Third, look at the root

If you want to select ripe, tender watermelon, pay attention to whether the stem is dry, because this indicates that the water has been fully absorbed by the melon. If you like to eat crunchy watermelon, then select plump watermelon with a stem that still has moisture.