In which season does Hami melon usually ripen?

Hami melon is a variety of melon. According to historical records, during the reign of Emperor Kangxi of the Qing Dynasty, the King of Hami presented melons as tribute to the imperial court, and thus it got its name and became the **general term for melons. According to different ripening periods, they are divided into early-ripening, mid-ripening and late-ripening varieties. The early- and mid-ripening ones are called summer melons, and the late-ripening ones are called winter melons. Now let us take a look at in which season Hami melon ripens!

In which season does Hami melon ripen?

The normal ripening season of Hami melon in the natural environment is from July to September, but by controlling the growth cycle of Hami melon through modern cultivation techniques, it can be marketed as early as around May and can ripen as late as after October. At the same time, according to ripening period, Hami melon is divided into early-ripening melons, summer melons (mid-ripening), winter melons (late-ripening) and other variety groups. Different varieties of melons also differ in shape, color and skin pattern. Common ones include Hongxincui, Heimeimao Mijigan, Paotaihong, Tiepi, Qingmap, Wangwen Xiangli, Hamijageda, Xiaoqingpi, Baipi and so on.

Where is the producing area of Hami melon?

The producing areas of Hami melon are mainly in **. Except for a few alpine areas, most regions produce Hami melon. High-quality Hami melons are produced in Shanshan County, Hami and the Turpan Basin in southern Xinjiang, and the area around Shihezi is also very good. Those produced in Hami are the most famous, hence the name Hami melon. People think it was first produced in Hami, but in fact the hometown of Hami melon is not Hami, but Shanshan in the area of the Flaming Mountains.

How should Hami melon be selected to be good?

1. Producing area: The producing area of Hami melon will directly affect the quality and taste of the melon. Be sure to choose Hami melons produced in **, especially those from Shanshan County and Hami City. Melons from other areas such as Kashgar and Jiashi are also very good.

2. Melon skin: The rind of Hami melon is striped. When selecting, mainly check whether there are insect holes, cracks, etc. The more patterns and the uglier it looks, the better it tastes, while those with good appearance, prettiness and no scars are often unripe.

3. Color: Hami melons can be bright yellow or dark yellow. Those with a deeper color feel as if they have received more sunlight and will be sweeter. You can choose dark yellow ones, because they are relatively a bit sweeter than light-colored ones.

4. Fruit stalk: When a Hami melon with netted patterns ripens, the fruit stalk at the rear end of the melon is slightly sunken, smooth and densely covered with netting. When a Hami melon without netting or with semi-netting ripens, the fruit stalk at the rear end becomes brightly colored, with obvious mottling, all fuzz shed, a tough surface and a smooth feel.

5. Fragrance: A melon with moderate ripeness can have a rich fragrance smelled outside the rind. Those with no fragrance or weak fragrance are less ripe. According to need, you can choose a less ripe one; after taking it home and putting it in the refrigerator for one or two days, it will be ripe and have a rich aroma.

6. Hardness: When selecting Hami melon, you can touch it with your hand and press the melon body. A melon with good ripeness is firm yet slightly soft; one that is too hard is unripe, and one that is too soft is overripe.

7. Weight: If a Hami melon is too heavy, it is very likely to be unripe; if it is too light, it lacks moisture. When selecting, you can weigh it in your hand. A slightly heavier Hami melon is generally very sweet.

8. Tail: If you want to know whether a Hami melon is fresh or not, you only need to look at the tail of the Hami melon, the side with the vine. If the vine is still green, then it was picked not long ago; if the color is too green, it is quite likely to be unripe.

9. Shape: Hami melons come in many shapes. Common ones include long ones and very round ones. Generally speaking, long ones are more juicy, while round ones are sweeter.