Hairy melon can be eaten steamed, baked, boiled, pickled, sauteed or stuffed like zucchini. It goes particularly well with meat and fish recipes and is available in summer in southern states. You can also find it all year round in warmer areas. Remember to thoroughly wash and remove the hair by scrubbing with a paper towel or peeling the skin before consuming. Chop the melon in half for steaming or cut into thick strips of about 5cm for stir-frying. It is best stored wrapped in a newspaper in the coldest part of your refrigerator.
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