It would be reasonable to assume winter melon is a sweet fruit eaten during the colder months, but it is a squash that is most popular during summer.
What is it? A large, juicy, white-fleshed squash with thick green skin.
How did it get its name? It is called winter melon for two reasons: the thin white layer that coats the green skin is said to resemble frost, and the melon is considered cooling. It's available year-round.
How to choose: because winter melons are so large, vendors usually sell them in slices or wedges. It's better to have the vendor cut a fresh slice, rather than settle for a pre-cut piece.
How to store: use it as quickly as possible after purchase. If you can't use it immediately, wrap the piece in cling film, store it in the fridge and cook within two days. Scoop out the seeds and pulp and cut off the skin before using the flesh.
What else? Smaller winter melons are often used as a fancy presentation for winter melon soup, a popular banquet dish. The cooks use special tools to carve designs into the melon's skin. After cutting off the top and scooping out the seeds and pulp, the ingredients are put into the centre and the whole thing is steamed. The flesh of the 'bowl' can be eaten.