General Information
The Korean melon is oval shaped with deep evenly spaced white linear sutures running lengthwise along its yellow rind. Its translucent white flesh bears a trio of seed cavities that have a highly concentrated sweetness. When ripe the melon’s flesh will have a subtly sweet flavor similar to that of a pear or honeydew melon. Its aroma is delicate and clean. Though commonly served peeled the melon is known to be completely edible as its skin is very thin and its seeds are petite. It is highly perishable and is recommended to be eaten within one week of harvest.
History
The Korean Melon is believed to be introduced through China in the period of the Three Kingdoms, and with it’s particular fragrant and taste, it is renowned summer fruit together with watermelon. Every year, the cultivation has increased.
During the mid-1950’s Yeomcheon was introduced from Japan and was interlaced with the existing type of melons, and existing type of melons lost its particular character. While the existing melons were low in sweetness, Yeomcheon melon had high sugar contents and was easier to transport. Yeomcheon melon was replaced fast, and from 1960’s onward, it became the main kind of Korean melon.
