天气渐热,水果琳琅满目,香气四溢。1950年代,上海水果店水果品种单一,那时暑天最好吃的是平湖枕头黄瓤瓜和上海三林塘橙瓤红籽浜瓜。记得儿时,外婆常常把西瓜皮削去内肉,留着青色外皮用盐渍后晒干在陶罐内密封,冬天下雪时取出切细条浇点香油过热粥,脆香鲜咸,味道绝佳有嚼劲;盐西瓜皮切小块干炒毛豆,可以存一二天不坏,都是沪人石库门内昔时怀旧小菜。我父亲喜欢将新鲜西瓜皮削去外面硬皮,取中间淡翠色瓜皮,替代冬瓜煮火腿汤,汤汁清味道鲜,暑日开胃之头等美食。“西瓜鸭”是把西瓜瓤挖去,放一只鸭在内, The weather is getting hot, fruit dazzling, fragrant. The 1950s, Shanghai fruit shop a single fruit variety, when the summer is best to eat Pinghu pillow yellow gourd melon and Shanghai Sanlin Tong orange gourd seed red melon. I remember childhood, my grandmother often cut the watermelon skin inside the meat, leaving a blue skin with salted dried in airtight sealed in winter, when the pot is cut off thinning pouring sesame oil overheating porridge, Xian Xian Xian Xian, taste must Good chewy; salt watermelon cut small pieces of peasantry soybeans, you can save one or two days is not bad, are the people of Shanghai Shikumen nostalgia past dishes. My father likes to peel fresh watermelon skins outside the hard skin, take the middle of light green melon skin, instead of melon cooked ham soup, soup taste fresh, summer appetizing first class cuisine. “Watermelon duck ” is to dig the watermelon boil, put a duck,