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Cantaloupe must be ripe on the tree to have the freshest flavor. However, you can ripen cut melons for a few more days to improve the color, texture, and juiciness of the melon.
Steps
Ripening cantaloupe on the tree
- You should not rely solely on color to harvest cantaloupe. A green melon is definitely not ripe, but a yellow or skin-colored melon is not necessarily ripe either.
- However, even if the melon is not yet ripe, you can tell if the melon is about to ripen by looking at the color.
- Cantaloupe must be left to mature on the tree. Unlike other fruits, the sugar content in melons won’t increase after being picked, so cantaloupe won’t be sweeter after leaving the stem. The color and texture of the melon may vary, but the sweetness may not.
- If you’re not sure if the crack is deep enough or if it’s cracked completely, try pressing on the side of the stem of the melon. [3] X Research Source Place your thumb right next to the stem. You should only press lightly, and the stem should come off easily.
- Don’t let the melons take too long to ripen. If the melon has fallen off the stem on its own, it’s probably overripe. Then the taste and texture of the melon will no longer taste good.
Ripening picked melons
- Remember to seal the bag tightly when you start to ripen the melons.
- Ethylene gas generated from cantaloupe during ripening will not escape because the paper bag is closed. Ethylene gas in the bag will continue to increase, and ethylene gas maintained at a high level will help the melon ripen faster.
- You need to use paper bags instead of plastic bags. Paper bags have ventilation holes, so carbon dioxide can escape, and oxygen can get into the paper bag. Without such minimal air circulation, the melon will probably ferment.
- Bananas and apples, when ripe, produce higher amounts of ethylene gas than other fruits, so these are suitable fruits for ripening melons.
- Make sure not to leave the melon in a place that is too hot or cold. You should avoid areas with high humidity or strong winds.
- Check from time to time to make sure the melon isn’t ripening too soon.
Recognizing ripe melons
- You should also check for cracks around the stem end of the melon. If there are rips in the peel around the tip of the stem, the melon may have been picked too soon.
- Remember that the stem end of the melon should be slightly recessed, as this indicates that the melon is easily removed. If the tip of the stem is slightly raised, that is another sign that it was harvested too soon.
- You should also avoid choosing melons that have a visible soft stem, and have water droplets around the tip. This is a sign that the melon is overripe.
- However, the mesh on the melon skin is not prominent everywhere. You don’t expect the melon to be perfectly uniform.
- If the skin is still green, the melon is not yet ripe.
- Conversely, if the melon sinks too much or you feel soft, it is overripe.
- Similarly, you should lift the melon when checking. When ripe, cantaloupe seems heavier for its size.
- If you don’t see the aroma yet, try ripening the melons for another half a day.
- If you are new to the smell of cantaloupe, you just need to notice the recognizable sweet smell.
- The melon will start to soften and fragrant at the bottom first, so the aroma at the bottom of the melon will be strongest and most noticeable.
Advice
- Ripe cantaloupe cut into squares can be stored in an airtight container and refrigerated for a day or two.
- Once the cantaloupe is ripe, you can keep it in the refrigerator for up to 5 days.
- Ripe cantaloupe cut into pieces should be covered and stored in the refrigerator for up to 3 days. You should leave the seeds whole to prevent the flesh from drying out too soon.
Warning
- Cantaloupe won’t ripen once it’s cut, so there’s nothing you can do to save it if you’ve cut the melon and found it’s unripe. You need to make sure the melon is ripe before slicing.
Things you need
- Brown paper bag
- Banana or ripe apple
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, volunteer authors have edited and improved the article over time.
This article has been viewed 20,195 times.
Cantaloupe must be ripe on the tree to have the freshest flavor. However, you can ripen cut melons for a few more days to improve the color, texture, and juiciness of the melon.
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