Hami melons are usually steamed for a few minutes

Honeydew melons are usually steamed for 5-8 minutes. The steaming time needs to be adjusted according to the maturity of the cantaloupe, the size of the cut pieces, and personal taste preferences. The steaming time of cantaloupe should not be too long, otherwise it will cause the flesh to become soft and rotten, and nutrients to be lost. Honeydew melons with higher maturity have softer flesh, and steaming for about 5 minutes can maintain a sweet and juicy taste. If the Hami melon is cut into large pieces or has low maturity, it can be extended to 8 minutes to evenly heat the flesh. It is recommended to add cantaloupe after boiling water during steaming to avoid prolonged heating that can damage heat sensitive nutrients such as vitamin C.

In special circumstances where it is necessary to make cantaloupe puree for infants and young children, the steaming time can be extended to 10 minutes to ensure complete softening, but it may lose some moisture and crispy texture. If the cantaloupe is steamed with ingredients such as lilies and Tremella fuciformis, priority should be given to the cooked ingredients, and the cantaloupe chunks should be added in the last 3 minutes. After steaming, it is recommended to consume immediately to avoid prolonged storage that may cause a decrease in flavor. After steaming, cantaloupe is more suitable for people with weaker gastrointestinal function to consume. High temperature can soften dietary fiber and retain nutrients such as potassium and carotenoids. It is recommended to choose mature cantaloupe with golden skin and clear mesh. Before steaming, remove the seeds and cut them evenly into chunks. Eating with yogurt or nuts can increase protein intake, but diabetes patients need to control the single intake. If you find that cantaloupe has a fermented taste or transparent flesh, you should stop eating it to avoid the risk of spoilage.