The Oriental melon produced in Hampyeong in the blue belt area is cultivated in rich loess; thus, it contains abundant germanium. Its sarcocarp is firm and crispy with sweet fragrance.
The Oriental melon contains Vitamin E and calcium in quantity. Also, it contains considerable amounts of water, which stimulates urination.
This fruit is effective to discharge phlegm, cure palsy, jaundice, constipation etc. It also has anti-cancer materials.
In summer when people sweat a lot, this fruit is good for quenching the thirst.
If investigating the name of the Oriental melon (in Korean, 'chamoe'), 'oe' means cucumber and 'cham' means high quality.
This fruit was cultivated from wild species in India, and its cultivation history is quite long.
In India and China, the Oriental melon was cultivated before Christ, and the current breeding appeared in the 5th century AD.
In Korea, this fruit is believed to have been adopted from China in the Three States period.
The content of the Oriental melon was recorded in old books in Unified Shinla dynasty.
In Choseon dynasty, Hyangyakgugeupbang, Choseon gwanyeokeo, Jibongyuseol, Sanrimgyeongje, Gosashinseo, Jeongmongryuoe and many other books described the Oriental melon.
In early 1960, until F1 was supplied, conventional Oriental melons, which used to be called Gangseo chamoe, Gam (Persimmon) chamoe, Gol chamoe Baeksagwa, Cheong Sagwa (Blue apple), Seonghwan chamoe, Gaguri chamoe, Jul chamoe, Norang chamoe, Sutong chamoe etc, disappeared drastically as F1 breeding entered the market.
The taste and quality of Oriental melons are very sensitive to weather conditions; the conventional chamoe is genetically adapted to perform its characteristic best in Korean weather and natural conditions. The 12th century Cheongjagwahyeong vase, National Treasure No. 94, which showed the highest reach of art, verifies the above fact. Euncheon chamoe, imported from Japan in 1957, was more popular than Korean conventional ones because of its higher sweetness. Until now, it covers most chamoe culture in Korea.
To choose best chamoe
1. Its shape should be consistent, and follow the variety's original shape.
2. Its color should be same as the original color of the variety. Choose a lustrous one.
3. The stalk should not be withered; choose a properly ripened one.
4. The peel should be thin and the flesh should be dense.
5. Choose one with excellent fragrance.
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