The odd streak on the skin of a melon may be almost as odd as a map of the planet Pluto to many buyers. Unlock the secrets of this fragrant fruit, and learn how to get a sweet, ripe melon.
Step
Part 1 of 2: Picking A Melon
Step 1. Watch for signs of rot
Pay attention to places, shelves, or storage boxes for melons. If there are lots of flies or other insects in the vicinity, or if there is fluid draining and covering the fruit, it may be better to buy melons elsewhere.
- Avoid melons that have holes, grooves/dents, or brown or black spots on the skin.
- If there is only one area of discoloration on the melon skin, it may be the area where the melon was placed or the part that is exposed to the sun. This usually won't affect the taste.
Step 2. Check the color of the skin and the netting on the skin
A ripe melon has a yellow, tan or cream colored skin. This skin is covered in a mesh pattern, which has more pronounced and thicker areas on its surface. The skin is grayish-green and covered by a flat net is a sign that the melon is not ripe.
Some new melons may remain green even when ripe. If every melon in the pile is green, try looking up the name of the type of melon online or asking a store employee
Step 3. Observe the base of the fruit carefully
Never buy a melon with a rough or exposed base, one that has a lumpy base that came from the fruit or one that has the stem still attached. Melons like this are picked too quickly and will taste very bad. Instead, choose melons with smooth, rounded bases.
Although you can feel the ripeness by pressing the base of the fruit, this method is not very reliable and can cause the fruit to be slightly damaged. However, avoid melons with a wet, runny base
Step 4. Lift and pat the melon of your choice
The melon should weigh according to its size. The condition should be solid but not hard. Pat the melon and listen for a low, full sound from within it. A high, empty voice portends an unpleasant melon.
Watch for signs of an overripe melon: a sticky surface, a mushy or mushy part, or the sound of water swaying when moved
Step 5. Taste and smell the tip of the fruit
Slight pressure on this part (opposite the base of the fruit) is ideal to ensure ripeness. It is even more important that this part has a pleasantly sweet scent, such as the scent of flowers. Excessive sweet aroma indicates the fruit is overripe and fermented.
- The smell of alcohol or acetone (nail polish remover) indicates that the melon has fermented.
- To avoid a melon with a mushy filling, press down all over the melon. Is it solid? If there are parts that are soft or curved, then the inside will be mushy.
Part 2 of 2: Melon Storage and Serving
Step 1. Store the melon in the refrigerator
Cooler temperatures will reduce the chances of bacterial growth, and keep the melon fresh. Store melons between 36 and 40 F (2.2–5ºC) for best results (most likely, the freshness drawer in your refrigerator is at that temperature).
- You can store unripe melons for several days at room temperature. When ripe, refrigerated storage is highly recommended for health reasons.
- Very strong scents can stick to other items in the refrigerator. Store the melon in a glass or plastic box to prevent this from happening.
Step 2. Wash your hands when serving melon
There have been several cases of outbreaks of “Salmonella” and other bacteria from melons, partly due to consumer ignorance. Wash your hands with soapy water after bringing the melons home. Wash your hands again before and after cutting the melon.
Step 3. Rub the melon peel before cutting
The skin of the melon is often contaminated with bacteria which may be pushed into the fruit during cutting. The web pattern on the melon skin makes it difficult to remove bacteria, so scrub all parts carefully with a clean brush or your fingers. Hold the melon under running water while you do this. Dry the melon with a paper towel when you're done.
- Do not wash the melon too long from serving time. Even a small amount of moisture and flabby skin will promote fungal growth.
- Do not use soap, because the soap will be absorbed into the melon through the skin.
Step 4. Cut the melon
Use a clean knife and cutting board. Cut into halves from end to base, remove seeds and cut into wedges. Wash all knives and surfaces after you enjoy the melon.
Step 5. Peel and store the remaining melon
Do not leave the chopped melon for more than four hours; some people suggest that melon is consumed no more than two hours. Cut the flesh of the fruit from the skin and store in a closed container in the refrigerator.
Alternatively, freeze the melon flesh between parchment paper. For best taste, serve within a month, slightly softened. To preserve the taste and color longer, coat with sugar or sugar syrup before freezing
Tips
- This article describes the American melon, which refers to the rock melon or musk melon found in some regions. In Europe, the word melon can refer to other melons that do not have a net on the skin and remain green when ripe.
- In areas where melons are grown, melons taste best in summer. Although available throughout the season, the imported and off-season produce has a not-so-good taste.
- For a very sweet melon, look for lumps of brown sugar at the base. The skin of the fruit will look golden orange in three-quarters of the way, and one-quarter green.
