Winter melons are the winter season melons. Winter melons first impression is a hard, thin, chalky pistachio colored skin with a waxy feel. Its white pulp is of gentle flavor with same water like watermelon. It has large seeds covered by large pulp.
Winter melons are available during the winter season.
(late summer and fall months in New England)
Known by several names, Winter melon is called Tung Gwa, Dong Gua and Doan Gwa in China; Sufed Kaddu, Petha and Lauki in India; Togan in Japan; Fak in Thailand; Wax gourd; White gourd; and Winter gourd. It is the fruit of the Asian vine Benincasa hispida and is used most extensively in Chinese cuisine.
Winter melon can be steamed and added to stir-fries. Mostly used in soups. Winter melon are usually pickled. Keep them in cool place.
This famous soup consists of chicken gravy, cooked and served in the cavity of the Winter melon. The skin of the Winter melon is carved with motifs such as dragon and phoenix.
Winter melons grow best in warm weather with maximum sunlight. The Winter melon is very ancient food of China and was first harvested in ancient Egypt. Introduced into Europe during the Renaissance, today this melon is found in throughout the world.