Fresh Lotus Pod, Winter Melon and Legume Dampness-Clearing Brew

Why people make this brew

Fresh lotus pods come into season from late spring through summer, and they are a wonderfully gentle summer ingredient in Cantonese food therapy. The lotus pod is the round, porous green seedcase of the lotus plant, distinct from the lotus root below the water and the lotus flowers above. It has a mild, gently astringent quality and is considered cooling in traditional Chinese food practice. Paired with skin-on winter melon (always keep the skin — it adds to the diuretic effect), azuki beans, and flat white beans, this brew is Nourilo’s simple go-to when you feel heavy, sluggish, and overheated on a summer day.

Method

1. Use a small knife to ease out the lotus seeds from inside each lotus pod. Set the seeds aside (they can be used in a sweet soup with lily bulb and longan). Rinse the hollow pod casings.
2. Wash the winter melon and cut into chunks, leaving the green skin and seeds intact.
3. Soak and rinse the azuki beans and flat white beans.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then simmer over medium heat for 1 hour.
6. Serve as a warm or room-temperature brew; carrots and corn can be added for a richer-tasting variation.

Nourilo’s Tips

This brew is also traditionally associated with helping to manage blood sugar, making it a good summer drink for those with diabetes. For children who frequently get nosebleeds: simmer two fresh lotus pods with a little rock sugar and serve as a tea for 3–4 consecutive days. If you have dried lotus pods rather than fresh, they work just as well — use 2 dried pods. You can add carrots and corn for more flavour; if you want this to be a fuller soup, add pork ribs or lean pork.