Hello and welcome to in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to eat a Korean melon,
also known as an Oriental melon.
And I haven't tried one of these before, so I'm really
excited to give it a try.
They are grown or they're found in East Asia, but hearing here
in the United States, you can find them in the Asian
specific grocery stores.
And they had these at my Asian supermarket, which is
about 25 minutes away from my house.
So I picked them up and wanted to do a taste test.
So I'm really excited.
So like I mentioned, they come from East Asia and nowadays
they are cultivated in a lot of the Asian countries.
They are part of the musk melon family, also kind of
related to that cucumber.
So let me bring the camera in for a closer look and we will
check this out and show you how to eat it and do a taste test.
All right.
Here is a closer look at the Korean melon.
Definitely has a melon look to it.
Kind of a classic melon look to it.
And it's about the size of like an orange, I would say, like an
oval shaped large orange.
And also they are orange in color,
some health benefits.
They are high in calcium, vitamin A, vitamin C, they can
help to boost cancer resistance.
And they are good against constipation,
among other things.
So how can you eat it?
You can eat this completely, the whole thing, skin and all
and and the seeds.
But I've found out that a lot of Koreans, they'll just
they will skin.
The fruit or the melon, so they'll just come in here
and skin it.
First,
because the skin can be a little bit better at times.
So I'm just using a knife, you can probably use a
like a normal peeler, like a carrot peeler.
Or pillar for peeling potatoes, you know,
something like that would probably work fine.
And one thing I noticed when I'm feeling this is it's got a
nice fragrance to it, kind of a strong fragrance, it's kind of
a sweet smell.
But not overpowering.
And make sure that your hands are clean when you're
touching your fruit.
And in this part, the stem where the stem was, I'm going
to just cut that
off,
all right.
And then what we'll do is we'll just cut it down the
middle like that.
And there is the inside.
And so with one of these, I a scoop out the seeds and the
other one, I'm just going to leave the seeds on there and
just cut it into.
Like you might do with the carnival or how do you do
something like that?
And oh, yeah, it smells even nicer.
No smells really good, or we can just come in here.
And just scoop out the seeds.
I might actually eat those later, but so you can
just keep them out if you don't want to eat the seeds.
And then this one I will cut also
like the other one.
And I am super excited to taste this, so let me give it
a taste test.
Oh, yeah.
Wow, it is really good.
You can probably hear that trenchcoats a little crunchy,
some more crunchy than you, than different melons,
like a cucumber, like a cantaloupe.
But the taste is very similar to like a honey.
Do you like a mix between a honey do and like a cucumber?
But it's really, really good.
Yeah, so delicious.
When do they want the siege now?
I like it even better with the seats, because this little
pulp that surround the seeds a little bit and that is actually
sweeter than the main part of the fruit.
And there's this slight little crunch with the seeds.
But that's really good.
I prefer actually with the seeds.
Oh, it's so yummy.
Amazing, drop a comment down below and let me know if you
ever tasted this Korean melon or Oriental melon and if you
like it or not, I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me, as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you soon as I can.
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Take care.
Time for me to dive into this again.
Oh, yeah.
So yummy.