[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article-detail":3},{"lang":4,"article":5,"alternate":19,"related":20,"latest":29},"en",{"id":6,"slug":7,"title":8,"content":9,"summary":10,"thumbnail":11,"metaDescription":12,"metaKeywords":13,"created":14,"modified":14,"author":15,"authorEn":15,"categoryId":16,"commentCount":17,"thumbnailToContent":18},12571,"pepino-melon-low-calorie","Pepino Melon Is Sweet, Low-Calorie, and 94% Water — If You Buy It Ripe","\u003Cp style=\"margin:0 0 18px;\">If you grew up watching the classic Chinese TV series \u003Ci>Journey to the West\u003C\u002Fi>, you probably had a vision of the \u003Cstrong>pepino melon (人参果)\u003C\u002Fstrong> — the legendary fruit so precious that even the Monkey King craved it. Then the real thing showed up in supermarkets: a pale, smooth, expensive fruit that tasted like absolutely nothing.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Countless buyers have been betrayed. Under the trending hashtag \"the worst fruit you've ever eaten,\" pepino melon consistently ranks in the top three.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Here is the plot twist: \u003Cstrong>the fruit is actually delicious.\u003C\u002Fstrong> It is sweet, fragrant, and famously juicy — most people just buy it unripe.\u003C\u002Fp>\n\u003Ch2 style=\"color:#111;font-size:21px;line-height:1.4;margin:28px 0 12px;\">\u003Cstrong>What Is Pepino Melon, Biologically Speaking?\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp style=\"margin:0 0 18px;\">Pepino melon, also called \u003Cstrong>pepino dulce\u003C\u002Fstrong> or melon pear, is botanically \u003Cstrong>Solanum muricatum\u003C\u002Fstrong> — a member of the \u003Cstrong>nightshade family (Solanaceae)\u003C\u002Fstrong>, the same family as tomatoes, eggplants, and peppers. Its Chinese common name literally means \"fragrant-melon eggplant.\" That family connection matters: like a tomato, its edible flesh is a soft, water-packed tissue made of thin-walled \u003Cstrong>parenchyma cells\u003C\u002Fstrong>, each holding a large central \u003Cstrong>vacuole\u003C\u002Fstrong> full of water.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">This is the microscopic secret of its famous juiciness. Bite through the thin skin and you burst a balloon of water — the vacuoles of thousands of parenchyma cells releasing at once. No wonder fans call it \"the soup dumpling of fruits.\"\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">\u003Cimg src=\"\u002Fattachment\u002F20260926\u002Fe2ded959d60046e2a55bb5755bed055b.png\" alt=\"Pepino melon with tomato, eggplant, and chili — nightshade family fruits compared\">\u003C\u002Fp>\n\u003Ch2 style=\"color:#111;font-size:21px;line-height:1.4;margin:28px 0 12px;\">\u003Cstrong>Why Does It Taste Like Nothing? Ripeness, Not the Fruit\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp style=\"margin:0 0 18px;\">The flavor of pepino melon is locked in at harvest — it barely improves after picking, unlike kiwifruit or mangoes, which ripen and sweeten off the vine. The fruit takes about 60 days from flower to maturity, with most sugar and aroma compounds accumulating in the final couple of weeks.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Commercially, growers often pick fruit early because a fully ripe pepino is thin-skinned and fragile: it bruises in transit and turns black in the cold. The result is what you find in stores: \u003Cstrong>pale white fruit picked before it reached 8\u002F10 ripeness.\u003C\u002Fstrong> It will never get sweet on your counter, no matter how long you wait.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Signs of a good one: \u003Cstrong>yellowish flesh and purple streaking\u003C\u002Fstrong> — the classic markers of maturity. Some sellers also use post-harvest ripening tricks that turn the skin yellow and the flesh soft, but the flavor and sweetness stay flat.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Where it grows matters too. In China, the best pepino melons come from \u003Cstrong>Shilin in Yunnan (round fruit) and Minqin in Gansu (elongated fruit)\u003C\u002Fstrong> — climates with big day-night temperature swings and strong sunlight that push sugar and aroma accumulation.\u003C\u002Fp>\n\u003Ch2 style=\"color:#111;font-size:21px;line-height:1.4;margin:28px 0 12px;\">\u003Cstrong>The Nutrition Numbers That Made It a Diet Favorite\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp style=\"margin:0 0 18px;\">Compared with the usual autumn fruits, pepino melon is remarkably hydrating:\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">| Fruit | Water content |\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">|---|---|\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">| Pepino melon | \u003Cstrong>91–94%\u003C\u002Fstrong> |\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">| Orange | 84–89% |\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">| Pear | 87–89% |\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Its sugar content sits at just \u003Cstrong>4–8%\u003C\u002Fstrong> — noticeably sweet without being cloying. For the same 100 kcal, you could eat 4 winter jujubes (88 g), 2–3 small pears (238 g), or a half-full portion of pepino melon (roughly 300–500 g).\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">It also carries a surprising amount of \u003Cstrong>vitamin C\u003C\u002Fstrong> — up to \u003Cstrong>98.5 mg per 100 g\u003C\u002Fstrong> depending on origin and freshness, several times more than citrus and more than ten times a pear or apple. A few fruits cover your daily need.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Autumn is the natural peak season, which pairs nicely with dry weather: after a long day, a water-logged pepino melon is a genuinely hydrating snack.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">\u003Cimg src=\"\u002Fattachment\u002F20260926\u002Fddefe08b3ace423395cd7c0c45b54e78.png\" alt=\"Pepino melon, orange, and pear with water glasses showing high water content\">\u003C\u002Fp>\n\u003Ch2 style=\"color:#111;font-size:21px;line-height:1.4;margin:28px 0 12px;\">\u003Cstrong>The Microscopic View: Why \"Juicy\" Is a Cell-Level Story\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp style=\"margin:0 0 18px;\">That burst of juice is not magic — it is plant cell biology. The flesh of pepino melon, like tomato, is made of \u003Cstrong>parenchyma cells with enormous water-filled vacuoles\u003C\u002Fstrong>, surrounded by thin primary cell walls. Under a microscope, these cells look like a honeycomb of clear, tiled boxes — the structural reason a fruit that is over 90% water can still hold its shape.\u003C\u002Fp>\n\u003Cp style=\"margin:0 0 18px;\">Want to see exactly this under a microscope? \u003Cstrong>WWAI\u003C\u002Fstrong> is an AI-powered biology encyclopedia that answers your biology questions instantly and lets you observe real microscope slide specimens online — including the \u003Cstrong>tomato pulp specimen\u003C\u002Fstrong>, a fellow nightshade whose flesh shows the same large parenchyma cells and vacuoles you would see in a pepino melon. Search \"WWAI\" in your app store and download it today.\u003C\u002Fp>\n\u003Cdiv class=\"dp-template-card\" style=\"border-radius:8px;box-shadow:0 2px 8px rgba(0,0,0,0.1);margin:10px 0;max-width:100%;overflow:hidden;width:100%;\">\n \u003Ca style=\"display:block;text-decoration:none;\" href=\"https:\u002F\u002Fyun-hub.chat\u002Flink\u002F?app=wwai&clickid=stellarx&dplink=specimenid%3D1035\" target=\"_blank\">\u003Cimg class=\"image_resized\" style=\"display:block;height:auto;max-width:100%;width:100%;\" src=\"\u002Fattachment\u002F20260824\u002F5ba5dd3c38404fe785f43c44423830de.png\" alt=\"5ba5dd3c38404fe785f43c44423830de\">\n  \u003Cbutton style=\"align-items:center;background-color:#1f983e;border-radius:0 0 25px 25px;border-style:none;color:#ffffff;cursor:pointer;display:flex;font-family:Times New Roman;font-size:19px;height:40px;justify-content:center;padding:0;width:100%;\">EXPLORE NOW\u003C\u002Fbutton>\u003C\u002Fa>\n\u003C\u002Fdiv>\n\u003Cp style=\"color:#8a8a8a;font-size:13px;margin:0 0 10px;\">\u003Ci>References:\u003C\u002Fi>\u003C\u002Fp>\n\u003Cp style=\"color:#8a8a8a;font-size:13px;margin:0 0 6px;\">\u003Ci>[1] All illustrations are AI-generated.\u003C\u002Fi>\u003C\u002Fp>\n\u003Cp style=\"color:#8a8a8a;font-size:13px;margin:0 0 6px;\">\u003Ci>[2] Nutrition data compiled from a public science article on pepino melon (Solanum muricatum) by a Chinese nutrition research account, 2026-09-26.\u003C\u002Fi>\u003C\u002Fp>","","\u002Fattachment\u002F20260926\u002F7d70603525c04d6798ec5eb88392dfc8.png","Why does pepino melon (Solanum muricatum) taste like nothing when most people buy it? Ripeness, not the fruit. Here's the biology of its juicy flesh — parenchyma cells and big vacuoles — and why it beats oranges and pears on water content.","stellarx, wwai, pepino melon, low calorie fruit, tomato pulp cells, pepino fruit nutrition","2026-09-26 23:56:40","Science Guide Wwai",77,0,true,null,{"prev":21,"next":25},{"id":22,"slug":23,"title":24,"categoryId":16},12572,"long-egg-tart-sugar-fat","The 60-cm Long Egg Tart Is Delicious for 3 Bites — Then Sickeningly Rich. 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