Content

• Steps
• Method 1 of 3: Ripening Melon on the Vine
• Method 2 of 3: Ripening Cantaloupe Not on the Vine
• Method 3 of 3: Determining Melon Ripeness
• Tips
• Warnings
• What do you need

For a delicious cantaloupe, leave it to ripen on the vine. Although you can leave it to ripen for several days and not on the vine, so that the melon finally ripens in texture and color.

Steps

Method 1 of 3: Ripening Melon on the Vine

1. 1 Look at the color of the cantaloupe. Never pick a melon if it is green. Such a melon is definitely not ripe. Ripe melon is yellow or yellowish brown in color.
   • Also, don't choose a melon based on color alone. If the green melon is definitely unripe, then the yellow or tan melon may also be not quite ripe yet.
   • Even if the melon is not quite ripe, however, its color will help determine how close to ripening it is.
   • For full ripening, it is necessary to leave it to ripen on the vine. Unlike other fruits, cantaloupes do not become sweeter after being picked. After picking the melon, you will notice that the color and texture have changed, but not the taste of the fruit.
2. 2 Look for cracks around the stem. Melon should be plucked if completely poured... This means that there should be small cracks around the stalk.
   • Press lightly on the stem if you are not sure if the cracks are deep. Place your thumb just next to the stem and apply pressure. You should use the least amount of effort and notice that the stem is separating.
3. 3 Pluck the melon as soon as it develops the correct color and the cracks cover the entire area around the stalk.
   • Don't wait long for the melon to separate from the vine. If the melon separates itself from the vine, then it is overripe. As a result, both taste and texture will be destroyed.

Method 2 of 3: Ripening Cantaloupe Not on the Vine

1. 1 Know what to expect. As noted earlier, melon flavor will not change if it is not ripened on the vine, as its flesh does not contain starch that can be converted to sugar. The texture, color, and juiciness of the fruit can be improved by picking a freshly ripe or slightly unripe melon.
2. 2 Place the melon in a brown paper bag. Take a bag large enough to fit the melon and leave space. Leave a small space inside the bag for air circulation.
   • Close the bag before leaving the melon to ripen in it.
   • In the closed bag, ethylene gas is formed, which helps the fruit ripen. Additional ethylene is released only in the presence of this gas and accelerates the ripening process.
   • Use paper bags, not plastic bags. Paper bags are porous in structure and therefore air circulation will occur. In an airless space, the melon will begin to ferment.
3. 3 You can put a banana or an apple in the bag. If you put a ripe apple or banana in a bag of melon, more ethylene will be released. Accordingly, the melon will ripen faster.
   • Ripe bananas and apples produce more ethylene than other fruits.
4. 4 Leave the melon to ripen at room temperature. Usually the ripening process takes about two days, and sometimes less.
   • Make sure the room is neither too hot nor too cold. Do not place the melon in humid or windy areas.
   • Check melon for ripeness from time to time to keep it from overripe.

Method 3 of 3: Determining Melon Ripeness

1. 1 Check the stem. If you are buying a melon, and not growing it in your garden, then before buying, check that it does not have a large stalk. If you have one, don't buy it. This means that it was picked unripe, and it will not ripen, no matter what you do.
   • You should also check the peel around the stalk. If there are cracks on the peel, then it was torn off early.
   • Make sure the stem is slightly depressed - this indicates that it was easily pulled away from the vine. If the stalk protrudes outward, then the melon was picked early.
   • Do not buy a melon if the end of the stalk is soft or soggy. This indicates that the melon is overripe.
2. 2 Check for a mesh on the peel. The skin of the cantaloupe should be covered with a thick, visible mesh.
   • The mesh may be clearly visible in some places. Don't expect it to be uniform over the entire surface of the melon.
3. 3 Pay attention to the color. Before choosing a melon, pay attention to its color. The melon should be golden, yellow or tan.
   • The greenish tint of the melon is indicative of its immaturity.
4. 4 Rely on your feelings. Press lightly on the opposite side of the stem. She should give in slightly. If it is too hard, then you should let the melon ripen at room temperature for one to two days.
   • On the other hand, if you feel that the skin is moist or soft when you press it, then the melon is overripe.
   • Choose melon by weight. Ripe melon should be heavy.
5. 5 Smell the melon. Smell the melon on the opposite side of the stem. You should be able to smell the characteristic melon scent.
   • If the smell is not strong, leave the melon to ripen for a day or two.
   • If you are not familiar with the smell of melon, then just try to smell the sweetish smell.
   • On the back of the stalk, the melon smells stronger and you should be able to smell it.
6. 6finished>

Tips

• Ripe, diced melon should be placed in a tightly closed container. The sliced ​​melon can be kept in the refrigerator for one to two days.
• Once ripe, you can refrigerate the melon for 5 days without cutting it.
• Freshly cut melon can be kept in the refrigerator for up to three days. Do not remove the pits, they prevent the melon from drying out.

Warnings

• The melon will not ripen when sliced. If you cut a melon and notice that it is unripe, then nothing can be done. Make sure the melon is ripe before slicing it.

What do you need

• Brown paper bag
• Ripe banana or apple