3 Simple Tips for Picking Ripe Cantaloupe
- LOOK – Cantaloupe should be a nice golden yellow color. Don’t pick cantaloupe that are greenish.
- FEEL – You should be able to feel the edges of the outer skin.
- SMELL – Place the flower end or the “button” of the cantaloupe just under your nose and take a whiff.
What should I look for in a cantaloupe?
Cantaloupe is a seasonal fruit and warm spring weather brings the right time to start purchasing cantaloupe. To select a ripe cantaloupe, look for tan cantaloupe with light green lines across it, and avoid choosing melons with brown or soft spots. The melon should be firm but not too soft or too hard.
How do you pick a whole cantaloupe?
How to Pick a Ripe Cantaloupe
- Check the look and color. The rind should be a sandy gold—not green—color.
- Select the heftier option. Pick up the fruit.
- Smell to gauge ripeness. Smell the cantaloupe to determine if it is ripe.
- Tap and listen for a low, solid sound.
How do you know when to pick a ripe cantaloupe?
As with cantaloupe, color is your first sign of ripeness. The melon’s green rind will take on a creamy yellowish color. If the color is right, gently push on the end of the melon opposite from the stem. If there is a slight give, the melon is probably ripe.
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.
What does a ripe cantaloupe look like?
A ripe cantaloupe will have beige, tan, creamy yellow or golden rind. Green rind indicates that the fruit is unripe. The fruit will have a raised, textured webbing on its exterior. Don’t be concerned with discoloration – this is usually just the spot where the melon rested on the ground while being grown in the field.
Do cantaloupe ripen off the vine?
Some, like watermelon, do not continue to ripen once harvested. Therefore, flavor will not improve nor will they become sweeter—t is what it is at harvest. However, cantaloupe and similar fruit will continue to ripen after harvest.
Why does my cantaloupe have dimples?
If it’s “dimpled,” it’s been harvested mature. If the woody stem is still attached (and visible), the fruit has been cut off the vine.
How do you ripen a cantaloupe quickly?
Set the cantaloupe in a paper bag once you want to speed up the ripening process. Keep it at room temperature during this process. Place ethylene-producing fruits such as an apple or banana in the paper bag with the cantaloupe to further speed up the ripening.
How do you pick a melon?
Whether it’s large or small, a ripe melon will feel heavy for its size. Pick it up and make a note of how heavy it feels. A melon that feels heavier than it looks is juicy and refreshing! A melon that seems lightweight may be dried out and bland.
How long does cantaloupe take to ripen?
Melons typically ripen over a short period of time, up to 3 to 4 weeks for cantaloupes. As soon as one melon is ripe, the others won’t be far behind. About a week before a melon is ripe, minimize watering to just enough to keep vines from wilting.
How do you know if a cantaloupe is bad?
Look at the inside and outside of the cantaloupe
Let’s start with the outside appearance: So Yummy advises that if you see bruising or discoloration, or see any liquid coming through the rind, then the melon is no longer good.
Does uncut cantaloupe need to be refrigerated?
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.
Do cantaloupes ripen in the fridge?
Will a cantaloupe ripen if it is in the refrigerator overnight? No, it will not ripen once it is in the refrigerator.
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.
Why does cantaloupe taste like nail polish?
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.
Can dogs eat cantaloupe?
So, can dogs eat cantaloupe? Yes, the tasty melon is safe for pups to eat in moderation and can be a healthy alternative to traditional treats, especially if your dog is overweight. Even the seeds are harmless, but you should avoid feeding them to your dog intentionally, as they can be a choking hazard.
What season is cantaloupe?
From June through August, cantaloupes are at their peak of flavor. Along with tasting great, they’re an excellent source of vitamin A, beta-carotene and vitamin C. Whether you enjoy them sliced, cubed or halved, cantaloupes are a refreshing, healthy addition to salads, desserts, beverages and more.
How do you make cantaloupe sweeter?
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.
Why is my cantaloupe fruit yellow?
Your Cantaloupe fruit is turning yellow because of overwatering. Yellow-colored spots or fruit yellowing is seen when you water more than the plant needs. Along with overwatering, cooler temperatures cause the yellowing of the fruits and foliage. You need to water your Cantaloupe plants consciously.
Can eating too much cantaloupe make you sick?
Potassium. Cantaloupes are a good source of this mineral, which can help lower your blood pressure. But too much of it may cause problems if you have kidney disease. That’s because your organs may not be able to filter out all the extra potassium, This can lead to a serious condition called hyperkalemia.
Elvira Bowen is a food expert who has dedicated her life to understanding the science of cooking. She has worked in some of the world’s most prestigious kitchens, and has published several cookbooks that have become bestsellers. Elvira is known for her creative approach to cuisine, and her passion for teaching others about the culinary arts.