Being the title of the punch, the winter melon is a must.

The winter melon can typically be stored for 12 months.

Their growing season ends in late autumn with a harvest of Chinese winter melons.

Winter melon punch can be found at many stores and street vendors.

The outside of the winter melon is often carved with artistic patterns.

Skip the ham and winter melon - it was uninspired.

Sweetheart cake, a famous sweet Chinese pastry made with winter melon.

The winter melon is then later on peeled, sliced, and its seeds are completely removed.

One of the more appealing rituals at Ping's is winter melon soup.

It is prepared by emptying the inside of a winter melon to make an urn.

It seems that her own particular favourites were a kind of winter melon, termites and caterpillars.

Different flavors of winter melon punch appear throughout Taiwan.

Also among the specials was winter melon soup.

One famous dish of this kind is called the Winter melon urn (冬瓜盅).

The winter melon used in Chinese cooking is not a melon but a type of squash.

Winter melons include the slow-ripening honeydew, which is oval, smooth and yellow.

A sugar free version of the winter melon punch is made for patients suffering from nephropathy and diabetes.

This application is possible because winter melon has a waxy, and thus waterproof, rind.

Wife cake - Round flaky pastry with a translucent white winter melon paste centre.

However, some bakers add or even substitute pineapple with winter melon to make the jam less tart.

Winter melon is called kundol,kondol, or gondol in the Philippines.

In Southeast Asia, the drink is widely marketed as winter melon tea.

The winter melon requires very warm weather to grow but can be stored for many months much like winter squash.

The winter melon slices are stirred and cooked in boiling water with brown sugar and caramel for many hours.

Once the clean, brown liquid cools completely, it is then refrigerated, canned and sold as concentrated winter melon punch.