As its name suggests, this family of melons is ideal for pickling, and that is the most common method of preparation in Asia. Considerably larger than Western cucumbers, young melons can be eaten raw or added to a salad as you would a cucumber. More typically, they can be baked stuffed with beef, pork, chicken or vegetables. Pickling melons also make a tasty vegetable in their own right alongside seafood or in a stir-fry.
