The surest way of determining ripeness in most types of melon fruit is by testing to see how firmly the melon is attached to the vine. According to Iowa State University Extension and Outreach , a ripe muskmelon will detach easily from the vine. A melon that needs to be broken from the vine is not ripe, warns Kansas State University Research and Extension.
Underripe cantaloupes will continue to soften and grow more juicy once removed from the vine, but the sugar content will not increase, so the fruit will have a bland flavor. Harvesting muskmelons should take very little effort. Grasp the melon and twist it gently until it detaches from the vine. A fully ripe muskmelon will detach easily, leaving a clean and indented scar where it was attached to the vine. The University of Minnesota Extension warns against leaving a muskmelon attached to the vine until it detaches on its own because the fruit will be overripe.
Muskmelons are a type of melon. Members of the Cucurbitaceae family , which includes watermelon, this species is known best for its palatable sweet taste. They typically have an orderly, netlike pattern with moderate ribbing , and can generally be found in supermarkets under the pseudonym "cantaloupe. Muskmelons, thanks to their size and high water content, are jammed with sneaky health benefits, making them the perfect snack for a fiending sweet tooth.
Rich in vitamin A and beta-carotene , muskmelon is known to improve vision. Moreover, muskmelon is a significant source of vitamin C, helping you fight a dreaded summer cold. As it turns out, you probably haven't seen a true cantaloupe ever. Truthfully, you've been eating muskmelons masquerading as cantaloupes your entire life.
I know, this betrayal is catastrophic. But when they ripen, that whitish underside will turn to a creamy yellow and darker color. This is also a great indicator when picking melons out from a farmers market or store. If the spots are yellowish, you are good to go. If they are on the whitish side, leave them be — or you might just be disappointed when you get them home and slice into them with your melon knife!
When melons form on the vine, they attach by means of a curly lifeline cord called a tendril. And those tendrils are also an incredibly accurate indicator of when a melon is ripe and ready for picking. If the tendril is green and bouncy, it is still supplying nutrients and the melon is still developing. But when it turns brown and begins to die off — no more nutrients or ripening will take place. And finally, there is the age-old practice of knocking slightly on melons to tell if they are ripe.
And yes, it really is a great indicator of when a melon is ready for picking. Make sure that the stem end is slightly indented since this indicates that it was easily plucked off the vine. If the stem end protrudes, that could be another sign of a premature harvest. You should also avoid cantaloupe when the stem end has notably soft, moist spots around it. That could suggest that the fruit is actually over-ripe.
Look at the netting on the skin. The rind should be covered with a thick, coarse netting that appears well-defined over the entire surface of the melon. That netting can, however, stand out more easily on some areas than it does in others.
Do not expect it to be perfectly uniform throughout. Note the color. If you did not harvest the fruit yourself and are growing it from a second party, check the color of the rind before you make a purchase. The rind should be tinted gold, yellow, or tan. A green-tinted rind indicates that the fruit is unripe.
Use your sense of touch. Gently press on the blossom end of the cantaloupe. When you do, it should yield slightly. If it feels hard, you should allow the melon to ripen at room temperature for another day or so. On the other hand, if the cantaloupe yields too much or feels mushy, the fruit is likely over-ripe. Similarly, you should pick up the melon as you check it over, as well.
When ripe, the cantaloupe will feel heavy for its size. Sniff the cantaloupe. Take a whiff of the fruit at its blossom end, rather than at the stem end. The "button" of the fruit should be just below your nose as you inhale, and you should be able to sense the familiar fragrance of a ripe cantaloupe when you breathe in.
If you cannot smell anything yet, try ripening the cantaloupe for another half a day or so. If you are unfamiliar with the smell of a cantaloupe, simply sniff for a notably sweet scent.
The blossom end is where the softening begins and the aroma first develops, so the scent will be strongest and easily noticed there. Did you make this recipe? Leave a review. I regularly have experienced my canteloupe getting sweeter and riper after cutting. I wasn't expecting it, but, that's what happened. Last time, I had gone so far as to cube it as well. Not Helpful 30 Helpful No, but putting it in a brown paper bag should speed up the ripening process. Just wait until it smells sweet and the ends can be pressed in a little, then it's ripe.
Not Helpful 8 Helpful You may try the paper bag trick overnight, but do not expect a miracle. Not Helpful 5 Helpful A whole cantaloupe was left in a car in a hot garage overnight. Is it safe to eat it? It's pretty hot outside when they are on the vine and they survive. Why would one night kill them? Cut it open, if it looks or smells differently then it should, don't eat it. If it looks and smells fine, it should be fine. Not Helpful 7 Helpful Make a cylindrical cage for it using mesh wire fencing like chicken wire with half-inch openings in it.
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