Sold in slices, winter melon is one of the most popular soup ingredients in Cantonese cuisine. The light taste and tender texture of it also make it an ideal filling for pies and other desserts. 

This big "melon" is in fact a gourd. It has thick fuzz when it is young, and gradually loses it as it reaches maturity. When the winter melon is ripe, it is covered with a waxy coat, thus the other common name "wax gourd." However, some species of the winter melon might not have the wax and are dark instead.

Winter melons like the warm and humid environment in southern China's Guangdong Province, therefore one of the most famous winter melons – Sanshui winter melon – are cultivated in the city of Foshan. It is actually a hybrid version of two different subspecies of winter melon. However, adaptable as it is, the winter melon can be cultivated throughout the country.

Thanks to the favorable temperature in Guangdong, the winter melon here can be cultivated almost throughout the year. And it usually takes from four to six months to harvest. 

Winter melons are usually around 60 centimeters in length, but in certain exceptions, they can grow to a meter long.  

In Cantonese cuisine, winter melons are used in stir fry or usually combined with pork or pork/beef bones to make soup. It is a popular dish in summer because of its bland taste.

China's Flora Tour

From the wetlands along the coast to the dense rain forests hidden in the southwest of China, all boast an array of plant species. In this series, we will go on a tour to learn about some of the most representative flora in different provinces and see how they live in harmony with the local geography and climate.

(Cover image via VCG.)

(If you want to contribute and have specific expertise, please contact us at nature@cgtn.com)