Water Melon - Taeng Mo
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Peak season: October to March Scooped into balls for garnishing or served as a refreshing snack, fruit juice, sorbet, or salads, Thai watermelons are said to be the best in the world in  terms of its flavour and texture. Sweet and refreshing, ruby-red chunks of watermelon are an essential part of nearly every fruit platter. In Thailand, pieces of watermelon are often dipped into salt before eating; the delicious juice is also extracted and widely sold as a beverage. Watermelons are grown in most parts of Thailand and are available throughout the year, though March is the peak of the season. The variety with dark, green skin has rich red flesh that is sweet and juicy, and crisp when well-chilled. Its texture is slightly gritty. The variety with light green skin  and alternating dark stripes has sweet, juicy yellow flesh. Given the thickness of its skin, water melons are frequently featured in fruit-carving. Little goes to waste, Kaeng Som Taeng Mo Lek, a light sweet-and-sour hot soup prepared with young melon and served with a side dish of deep-fried dried freshwater fish pounded into a coarse, crunchy powder, offers a tasty alternative to the thicker coconut curries. Dried melon kernels are also a popular snack and appetizer. Water melons are grown in the provinces of Roi Et, Yasothon, Ratchaburi and Samut Sakhon. Preparation and eating
 Use a knife to slice the fruit lengthways from its stalk into 6 pieces. Peel with a knife by passing the blade between the skin and the flesh, keep the flesh stay on the skin. Cut the flesh into pieces crosswise. Arrange them on the plate Use a fork to eat.
Nutritional value
High vitamin A, calcium and phosphorus Fruiting season
All year, abundant during October - March Uses
Eating fresh / Making fruit salad Storage
Keep fresh fruit at room temperature (25-30 Celsius),
they can be kept for 5-7 days. |
