Korean melons are small to medium fruits, averaging 10 to 20 centimeters in length, and have an oval to oblong, uniform shape with blunt, curved ends. The melon’s rind is thin, smooth, waxy, and matte, bright yellow, showcasing evenly spaced, linear white sutures extending the length of the fruit. There are also other varieties of Korean melon that can be found in ivory to green shades, but the bright yellow and white striped cultivars are the most common. Underneath the rind, the white flesh is crisp, firm, and aqueous, encasing three cavities filled with small, semi-soft ivory seeds suspended in a gelatinous liquid in between strings of white fibers. When ripe, Korean melons will have a subtle aroma, feel heavy for their size, and will yield slightly when pressure is applied. The entire melon is edible, including the rind, flesh, and seeds. The rind bears a somewhat bitter taste, and the seeds and fibers are often considered the sweetest portion of the melon. The flesh has a crunchy, succulent texture with a mild, subtly sweet, and floral flavor with banana, cantaloupe, cucumber, and honeydew nuances.