How to choose sweet, juicy cantaloupe? Leftover cantaloupe can be pickled and made into delicious “pickled cantaloupe” (pickled melon) for rice!

Cantaloupe is rich in water and low in calories. It also contains nutrients like folic acid, vitamin A, vitamin C, and beta-carotene, as well as various minerals like phosphorus and magnesium.

Cantaloupe is also a high-potassium fruit, which helps the body excrete excess water and reduce swelling. People with kidney disease should be mindful of their intake of high-potassium cantaloupe.

3 simple tips for choosing sweet, juicy cantaloupe!

How to choose a delicious cantaloupe? Here are three simple tips!

• The first tip is to look at the appearance. The fruit should be plump and straight, with a smooth, translucent, and shiny skin. Avoid any insect holes, unusual damage, or water damage.
• The second tip is to pay attention to the navel. Gently press the navel at the bottom of the cantaloupe (do not press too hard to avoid damaging the fruit). If the navel is soft and flexible, the cantaloupe is at its peak.
• The third method is to smell the aroma. Mino melons that are beginning to ripen will have a fragrant aroma, and the stronger the aroma, the sweeter it is!

How to make “Old-Fashioned Pickled Cantaloupe” and “Pickled Cantaloupe” with cantaloupe?

“Old-Fashioned Pickled Cantaloupe” Recipe

To make “Old-Fashioned Pickled Cantaloupe”: First, remove the seeds from the cantaloupe and cut it into appropriate sizes. Add salt and mix well. Then, press it with a weight until the water is released. After several hours, place the cantaloupe in the sun for a while, then press it again with a weight overnight.

The next day, place it in the sun again for a while. Once the cantaloupe is soft, jar it and refrigerate it.

Pickled cantaloupe can be enjoyed with rice, stir-fried with meat, or cooked in soup. There are many cooking methods!

Pickled Cantaloupe Recipe

How to make pickled cantaloupe, which is delicious with rice, is as follows: Ingredients and method.

Ingredients:

100g cantaloupe, salt and boiling water as needed, glass container, granulated sugar, and soy sauce (use a 1:1 ratio of granulated sugar to soy sauce, depending on the size of the glass container, and prepare enough to cover the cantaloupe).

Instructions:

Cut the cantaloupe into bite-sized pieces. Rub with salt to remove the green parts. Cover and refrigerate overnight.

Soak in cooled boiled water for about 10-15 minutes. Once the salt has been released, place on a paper towel or cloth and gently wring out.

Remove the container, add the granulated sugar, soy sauce, and boiling water, and mix well. Add the cantaloupe and mix thoroughly. Refrigerate and marinate for at least 2 days before serving.