Xixiangtang Black-Skin Winter Melon

Xixiangtang Black-Skin Winter Melon

　　The Xixiangtang District has a long-standing tradition of cultivating black-skin winter melons, with a deep-rooted history in its agricultural practices. The young melons are greenish in color, while the mature ones appear dark green and are shaped like artillery shells. They have white, thick flesh, well-developed root systems, vigorous plant growth, and high yields, typically producing around 6,000–7,000 pounds per mu, with high-yield varieties reaching up to 10,000 pounds.

　　The planting area of black-skin winter melons in Xixiangtang District exceeds 20,000 mu, with an annual output of 70,000 tons. The main production area is Tannuo Town, where planting mainly occurs in spring—usually sown between January and February, with harvest from April to June.

　　Black-skin winter melons are rich in protein, as well as a large amount of vitamins and minerals, and have significant benefits for skin care and whitening. According to Compendium of Materia Medica, using winter melon pulp to “wash the face or bathe the body” can “remove dark spots and make the skin bright and fair.” The seeds of the winter melon can “contribute to a radiant and healthy complexion.” The flesh of the black-skin winter melon is thick, of high quality, and has a sweet and refreshing taste. Both mature and young melons are edible, and apart from being used in braising, stir-frying, stewing, and making soups, they can also be dried into melon chips, made into candied fruit, or processed into winter melon jam. The tender shoots and lateral branches are considered a premium dish in restaurants and hotels. The seeds and dried melon rinds can be used medicinally. Dried melon peel mixed with red beans and cooked into a soup can help relieve summer heat, while a sugar-water decoction can soothe skin conditions such as eczema. These melons are widely favored by consumers.

　　Source: Guangxi Agricultural Specialties Collection