Ripsaw

A winter melon is indeed a fruit, however the flesh is not sweet like other common melons. It makes frequent appearances at Chinese dinner tables at celebrations like one month parties for babies and wedding celebrations. You won't need an entire melon for this recipe, as they can grow to be quite large. The one's I've seen my grandmother grow were nearly three feet long and five or six inches in diameter.

The skin can be slightly waxy and is inedible, but it lends great flavor to the soup.

Ingredients
1 cup winter melon, seeded and chunked
1 1/4lb to 1/2lb chunk of pork loin
3 slices salted preserved turnip
5 Chinese dried black mushrooms, stems removed, sliced
1 scallion, julienned

Substitutions
Chicken broth for pork loin/turnip combination
Apparently, you can substitute cucumber for winter melon.
(Who knew?)

Additions
Sliced Ham
Ginger
Red beans
Shrimp or other seafood

Prepare the broth by placing the pork loin and turnip in cold water. Bring to a boil and simmer slowly for half an hour. Bring back to a boil and add winter melon and mushrooms. The white flesh of the winter melon should turn slightly translucent. Check for seasonings. Serve with scallions floated on top.

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Mmm, I can smell the mouth-watering aroma already. Thanks a ton!

I noticed that the chunks of melon are sometimes sliced like small wedges and other times they are in little cubes. Not sure if it makes a big difference (other than in shape), but I guess I can experiment. Another thing that is sometimes added for sweetness is corn (off the cob). I'm tempted to throw it all in and see how it comes out, but I'd hate to waste food.

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