This is not part of the fuzzy series of cocktails. It’s the winter melon, almost as popular as watermelon in Asian cuisines. Its medium green skin is covered with a hairlike fuzz, which must be peeled. Underneath is a mildly flavored flesh that takes on the flavor of whatever it’s cooked with. You’ll find them in Chinese soups and stir fries.
FUZZY MELON SOUP
9 cups chicken broth
1 medium fuzzy (winter) melon, peeled
2 ounces (one slice) ham, trimmed, cut into matchsticks
2 inch piece fresh ginger, peeled and grated
5 scallions thinly sliced with green tops
6 peeled shrimp, uncooked
Peel and seed melon, cut into 1/2 inch pieces. Heat broth and cook melon until transparent, about 30 minutes. Add remaining ingredients at last minute and simmer 5 minutes. Serve with a whole shrimp in each bowl. Serves 6.
