Honeydews are called "winter melons" because they ripen late in the season and are at their peak during the late summer, fall, and winter, although they are available year-round. Growers try to pick melons when they are ripe but still firm, so they will be less likely to suffer damage during shipping. Inevitably, this practice results in some melons being picked too early.
Melons picked before they are ripe will never reach their full flavor potential because they have virtually no internal reserves of starch before ripening. That means that once they are cut from the vine, they cannot grow sweeter. Although the texture of their flesh will soften as pectic substances in their cell walls become more soluble, their complex taste will not develop.
Knowing how to select a melon that has been left on the vine until fully ripe is important. One good sign of ripeness is a clean break between the melon and the stem, rather than a cut in the stem itself. Check the perimeter of the crater at the stem end.
Jagged edges signal that the melon was yanked from the vine before it was ready. Also, the rind of a ripe honeydew will be a pale, creamy yellow, not a greenish white. In addition, the rind of a perfectly ripe honeydew will have a soft, velvety surface with an almost indistinguishable wrinkling, often detectable only by touch.
Tiny freckles on the rind's surface are a sign of sweetness, and a ripe honeydew will emit a sweet, almost perfumed odor and will give slightly when pressed at the blossom end with a finger. Another indication of ripeness is a melon that is very heavy for its size. If you cannot find a ripe melon, choose another fruit instead, as the flesh will lack flavor and sweetness.
Also, avoid any that are overly ripe. These will exhibit soft, shriveled, or dark patches; sunken spots; or discolored areas on the rind. To optimize texture and juiciness, leave uncut melons at room temperature for one to two days to allow pectic substances in the flesh to soften the fruit.
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