The darker the green outside of the watermelon the more ripe it is. It should be hard with a little give and a dark forest green color when it is 100% ripe. I like to buy them a little lighter so they can sit in my fridge for a while before eating (I tend to buy in bulk)...
Cantelopes are the same. The darker the outside the more ripe they are. They should be hard, but still softer than a watermelon. You want the to be more green then yellow.
I have read somewhere the melon develops a "soil spot" where the melon sits on the soil. When the melon is immature, the spot is greenish or white. As the melon ripens the spot develops a cream or yellowish color. This indicates ripeness.
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Hi my wife has been in dietary in a nursing home for 30 years and loves water melons and still can't tell a good one from a bad one in the store so she has started buying the pre cut ones, that way she can see if they are good or not. I have found that with honey dews the more brown mottling the riper it is
Hi all, I need help. How do you choose a melon to make sure it is sweet and ripe? I have not had much success with this lately. I am tired of cutting open the watermelon and cantaloupe and being disappointed with the watery tasting fruit.
This is what I look for. In cantaloupe I look for a firm heavy fruit and I press on the end to see if it has a little give. I shake it to discover if the seeds inside have broken loose. (I do not have a sense of smell so I can't smell it to see if it smells ripe)
I am at a total loss for watermelon. I just pick a heavy one up and take it home. (I have eaten 4 unsweet melons so far this summer)
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