was originally produced in Gajo and now produced all around the country. But
talking about its quality and taste, nothing is even close to Gajo Boksubak.
As national incomes
get higher and families are broken down to smaller size, the consuming behavior
has changed. Now, people prefer sweetest ones rather than big ones. And since
Boksubak is thinner in its skin, so you can eat it by peeling of the skin, not
cutting it like we do with big watermelons. It is easier to keep in refrigerator
and small Boksubak are popular, what you can just hold and take a bite.
skin and clear tiger-skin pattern
than ordinary watermelon (12 BX)
is pinkish red and with lost of fibroid materials, it bites well.
- It requires lost of
techniques and experiences to cultivate, since its skins are so soft, and easy
to get spoiled. Also, when cultured outdoor, it could be broken in pieces.