As the Northern Hemisphere welcomes the year’s longest day on June 21, Beijing residents are cooling off with a uniquely refreshing tradition: watermelons transformed into natural juice cups. The Summer Solstice, known as Xiazhi in East Asian cultures, has become a stage for culinary creativity in the Chinese capital.
At bustling open-air markets, vendors showcase watermelons hollowed out and filled with freshly squeezed juice – served directly in the fruit’s own rind. This zero-waste approach combines practicality with cultural flair, drawing both locals and curious visitors. “It’s summer in your hands,” remarked one vendor, noting the method preserves the fruit’s natural sweetness without additives.
The tradition reflects China’s growing emphasis on sustainable food practices while honoring seasonal customs. For business analysts, the trend highlights opportunities in Asia’s experiential food sector, valued at $23 billion in 2023. Cultural researchers note similar fruit-based innovations appearing during Japan’s midsummer festivals and South Korea’s Chobok celebrations.
