How Do You Sweeten a Cantaloupe? If your cantaloupe is not harvested in the right season, chances are it won’t be sweet. So you can sprinkle sugar or sugar substitute onto the cantaloupe and toss it gently until it has been evenly distributed.
Is there any way to sweeten cantaloupe?
The salt brings out what little flavor a bad melon has and compensates for any lack of sweetness. It works, truly—trust me. Since, I’ve introduced this idea to the office, and it turns out there are even other ways to gussy up an otherwise drab melon. Some swear by a squeeze of fresh lemon or lime juice.
What can you add to cantaloupe to make it sweeter?
Reach for a condiment. There’s actually a way to make a bad melons taste, well, better. And it’s all thanks to one ingredient: salt.
How do I make sweet cantaloupe?
Heat brings out melons’ sweetness, so make sure to plant them in a location that warms up early in spring and stays hot through the end of September. The south side of a fence or wall is ideal as the structure will absorb heat and light from the sun and reflect it back onto the melons.
What can I do with tasteless cantaloupe?
Instead of tossing your subpar melon, try seasoning it with a pinch of trusty salt. The salt, she swears, “brings out what little flavor a bad melon has and compensates for any lack of sweetness.”
Why are my cantaloupe not sweet?
The melons then ripen quite quickly on the vine. So if farmers pick their cantaloupes too soon, they won’t have that sweet, summery flavor you expect. But if the melons are being picked when they are ripe and ready, then the issue might be the soil or watering conditions.
Do you put salt or sugar on cantaloupe?
Watermelons, cantaloupes, and honeydews lean sweet—and that’s why they play so well with salt, vinegar, and cheese. Sweet, ripe, summer melons are better with salt. Salt makes their flavor pop. It contrasts their sweetness and accentuates their refreshing qualities.
What goes good on cantaloupe?
Common flavor pairings for cantaloupe
- sour cream. mayonnaise. grape.
- vinegar. sour cream.
- olive oil. cucumber.
- lemon. mayonnaise. honey.
- prosciutto. olive oil. basil.
Why does my cantaloupe taste sour?
Typically, if your cantaloupe is sour, it is unripe and has not been allowed to develop its sweetness fully. Early harvesting or improper gardening techniques can leave you with a sour, crunchy cantaloupe melon.
What goes best with cantaloupe?
For a heartier take on this fresh summer pairing, try Food Network Magazine’s Glazed Hens with Cucumber-Cantaloupe Salad.
- Cantaloupe + Prosciutto. Prosciutto-wrapped honeydew is a common summer appetizer, and adding in cantaloupe offers a fun twist on the usual.
- Cantaloupe + Vanilla Ice Cream.
- Cantaloupe + Spiced Nuts.
What is the name of the sweetest cantaloupe?
From the outside, Ambrosia looks like a typical grocery store cantaloupe, but the fragrant, sweet interior tells another story. Not only does Ambrosia have a small seed cavity, the creamy, peach-colored flesh is extremely sweet right up to the rind.
What cantaloupe is the sweetest?
Crenshaws also have peachy flesh, similar to a cantaloupe’s, which is juicy and sweet to taste. In fact, it is known to be one of the sweetest melons there is.
How can you tell if a cantaloupe is sweet?
You should pick the cantaloupe up and gently twist its stem. If it detaches easily, then that’s the plant telling you that you’ve got yourself a sweet, juicy cantaloupe! If the stem resists, then it’s probably not ready yet, and you should try again a couple of days later.
Why does my cantaloupe taste like acetone?
These fruits, if grown naturally, are not good stored. You can taste the stored ones straight away, they either have no flavour or they develop an acetone taste akin to nail varnish. But when you get a good melon, it is like hitting a windfall.
Will a cantaloupe ripen after you cut it?
Can a cantaloupe ripen after it was cut? Yes. Cantaloupe will ripen after being cut from the vine, but will not increase in sweetness.
Does putting salt on fruit make it sweeter?
So what about adding a dash of salt to your breakfast fruit salad? Though there’s almost nothing better than perfectly ripe fruit, adding a pinch of salt can actually boost the fruit’s natural sweetness and also reduce the bitterness of unripened fruit.
Why do Asians put salt on fruit?
In addition to the bitterness suppression low concentrations of salt will enhance sweet taste. [1] This would certainly be an advantage in unripe fruit. In ripe fruit there is hardly any bitterness left (or at least I presume that is the case), so here the salt may serve a different funtion.
How do you make honeydew sweeter?
Nope. Unfortunately, melons don’t ripen after they’re harvested, so what you buy is what you get. But if you slice into a honeydew and it happens to be underripe, don’t despair. You can try blending it into smoothies or making a gazpacho, or tossing slices on the grill to bring out some of its sweetness.
Does cantaloupe need to be refrigerated after cutting?
Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.
How do you enjoy cantaloupe?
Mix melon with finely chopped red onion, fresh cilantro and a squeeze of lime juice for a fresh salsa that pairs well with seafood. Sweet Salad. Cantaloupe is the perfect light and sweet addition to any salad! Try it in our Melon & Butter Lettuce Salad or Strawberries w/Melon Balls Salad.
How long does uncut cantaloupe last in the fridge?
seven to 10 days
A whole, uncut cantaloupe or honeydew melon should last for seven to 10 days in the refrigerator. A whole, uncut watermelon is even sturdier: It should be good for two weeks. The picture gets somewhat bleaker once you’ve sliced into your fruit.
Gerardo Gonzalez loves cooking. He became interested in it at a young age, and has been honing his skills ever since. He enjoys experimenting with new recipes, and is always looking for ways to improve his technique.
Gerardo’s friends and family are the lucky beneficiaries of his delicious cooking. They always enjoy trying out his latest creations, and often give him feedback on how he can make them even better. Gerardo takes their input to heart, and uses it to continue refining his culinary skills.