There’s a watermelon dish called “watermelon floss” that’s salty and sour and appetizing. Have you heard of or tried watermelon floss? What’s the connection between watermelon floss and watermelon? The pickled, crispy watermelon floss actually contributes to the sweetness and juiciness of the larger watermelon.

What is watermelon floss? Is it made from small watermelons?

Watermelon floss is made by pickling unripe small watermelons in salt. It’s an old-fashioned preserved food.

Every spring, watermelons begin to grow and accumulate their sweetness. Typically, a single watermelon plant produces multiple fruits. However, to ensure that the plant’s nutrients are concentrated for fruit growth, a small number of fruits in poor condition are discarded.

Watermelon farmers often thin the plants, leaving only one or two fruits.

Since it would be a waste to simply discard the small watermelons, farmers preserve these fist-sized fruits by pickling them in salt, creating “watermelon floss.”

Tips for Making Watermelon Flour

Making watermelon flour involves several key steps: first, removing the skin, cutting into pieces, salting, pressing with a weight to remove moisture, and finally, preserving.

Watermelon flour is made from small, fist-sized watermelons. After peeling the skin, cut into pieces and then salted thoroughly with coarse salt to help release moisture and infuse the salt.

Sometimes, the watermelon is covered with a weight to facilitate moisture release. After sealing and storing, it can be enjoyed within a few days to a week, depending on temperature conditions.

At this point, the watermelon flesh is crispy, and the salty and slightly sour flavor of the pickled and fermented watermelon is developed. This is watermelon flour.

Haven’t tried watermelon flour? Watermelon Flour Milkfish Soup

Watermelon flour, like pickles, can be enjoyed plain with porridge or rice, or cooked in a similar way to sauerkraut or zhacai. After shredding the watermelon floss, stir-fry the pork and watermelon floss with garlic. The floss can also be placed on top of steamed fish fillets to enhance the flavor.

Pair the watermelon floss with milkfish. Simmer the watermelon floss in broth, then add the fish. Season with shredded ginger and rice wine to remove the fishy smell and enhance the flavor. A small amount of salt is added sparingly. The tangy and sour broth is a delicious fish soup perfect for stimulating your appetite in the summer heat.