There are two fruits that announce the arrival of summer in Korea – Watermelons and Korean melons.

Now, watermelons I am familiar with. Back in India, in the little industrial town I grew up in, summers were terribly hot and dry. After we came back from school looking like two boiled lobsters our mom put out chilled watermelon slices before me and my sister to eat and cool down with. We’d put our feet up on the couch and gorge on fresh, crunchy slices until streams of pink juices ran across our hands and dripped from the elbow into our bowls.

On a recent trip to E-mart I was greeted by these melon cousins piled up next to the entrance

While plump ripe watermelons harken back to fond childhood memories, I am yet to make an acquaintance of the bright yellow, slightly oblong Chamoe, also known as Korean Melon. It is eaten fresh and I am told that it tastes like a less sweet cantaloupe with a sight cucumber flavour. When pickled it can be enjoyed as a savoury side dish which I would love to try as well!