Comments on: In Season Now – Superb Cantaloupes!

By: Divine G.

Divine G. — Wed, 05 May 2010 23:09:40 +0000

Thanks very much, for giving me your time and knowledge about a fruit that I love and enjoy eating.

By: Marketman

Marketman — Sun, 02 May 2010 22:40:25 +0000

Divine G, from what I have read, most “experts” seem to assert that the melon has to be picked mature or ripe to begin with for the best results. If picked underripe, then the wait will result in a juicier melon, not necessarily a sweeter melon. Here is one link you may want to read. Alan Davidson writes in his book “The Oxford Companion to Food” under netter or musk melons (what is often called cantaloupes in America, that, and I quote: “”However, the ripeness of a melon may be gauged by pressing the end opposite to the stem. If the melon is ripe, it will yield quite noticeably. Cantaloupes and netted melons DO NOT RIPEN MUCH (bold emphasis added) after being picked, so should not be bought if they are definitely hard.” Some sources I have read assert that melons do not have much starch that convert to sugar hence the lack of increased sweetness after picking. Other sources suggest ripening a melon in a paper bag on a kitchen counter, as the gasses given off by the fruit help to soften it some more. I think ultimately, if you have purchased an underripe melon, leave it on your kitchen counter until it becomes softer… but from the sound of it, this does not improve its sweetness much… I hope that helps. :)

Here is more from Harold McGee, the author of “On Food and Cooking, The Science and Lore of The Kitchen” who states, and I quote: “Vine-ripening is important for all melons because they don’t store starch and so get no sweeter after harvest. A remnant of the stem on an aromatic melon indicates that it was harvested before becoming fully ripe……… The aroma of melons may continue to develop off the vine, but will not be the same as the aroma of a vine-ripened fruit.”

These past few minutes of research has made me realize that I should NEVER buy a cantaloupe with a stem, as ripe fruite should easily slip off the stem. If the stem end is not smooth and was forced OFF the stem, the melon won’t be ripe.

By: Divine G.

Divine G. — Sun, 02 May 2010 12:09:31 +0000

MM, so you’re saying that melons do not ripen after being picked so what happens then to what I have been doing. You see I am asking this because when the melons we buy are opened and cut immediately it is kinda harder and not as sweet but juicy and you can really see that it has not reached the ripeness stage than when you just leave it for a few days before opening and cuting it then it becomes a little softer but not mushy it is still very crunchy but the sweetness is so heavenly and when you bite in to it, it is very juicy you’ll need lots of napkins. There is a difference in the looks of the skin of the newly bought ones and those that were bought few days earlier. Well, these are just some of my observations trying to have a sweeter melon.

By: Marketman

Marketman — Sat, 01 May 2010 03:51:41 +0000

Zita, to be honest, I think melon picking is a crapshoot. Heavy for its weight is one thing I use (also for watermelons, pomelos, oranges, etc.) as that suggests higher density or water or sugar content. I do try to see if it is fragrant, but that’s not a guarantee either. Some say look for an even webbing of the “squiggly pattern” on the skin, others still that the part resting on the ground is yellowish. Once picked, a melon does NOT ripen or sweeten further, it merely gets more juicy. So if a melon is plucked early, it will suck regardless of increasingly getting juicier and juicier… Sorry, I can’t be of more help. :(

By: Zita

Zita — Sat, 01 May 2010 03:08:46 +0000

MM, How do you know if they are ripe and ready for eating? I always get that bit wrong. Same with watermelon. Got any tips?

By: michelle h.

michelle h. — Wed, 28 Apr 2010 13:23:22 +0000

I think this is the same variety they have labelled as “Honey” (not the super expensive “Hami”) melon in the grocery. They have been soooooooo good lately, I’ve been buying them 6 at a time for the past few weeks.

By: Lava Bien

Lava Bien — Tue, 27 Apr 2010 12:57:24 +0000

Gotta love Killa Cali, we have cantaloupe almost all year round. Even my kids can afford to buy one as it is not too expensive here.

By: Kasseopeia

Kasseopeia — Tue, 27 Apr 2010 08:49:50 +0000

I love melons in whatever color, shape, size or form. But this type of melon is best chilled when ripe and juicy then halved, peeled, rid of seeds and cut into wedges. Or (after being halved and rid of seeds) shredded with the ubiquitous melon shredder/baller, mixed with muscovado, a bit of water and lots of crushed ice. Heaven in those skins, I tell you!

The Alabang Market has them now but it’s a hit-and-miss thing… sometimes they’re good, sometimes they suck.

By: jack

jack — Mon, 26 Apr 2010 16:10:23 +0000

looks yummy! although I only eat this fruit if its shredded (melon juice)

By: chreylle

chreylle — Mon, 26 Apr 2010 04:21:10 +0000

i dont eat melon flesh, but i can say i like melon juice most than any other fruit juices :D