How do I choose the right melon at the store?

It depends on what type of melon you want to buy. If you are looking to buy cantaloupe or honeydew look for ones that are feel heavy for their size. You can tell they are ripe by smelling them.

You should be able to smell the sweetness through the skin. Do not purchase ones that are green expecting them to ripen. Melons do not ripen any further once they are picked.

If you want to buy a ripe watermelon your should look for one that has a smooth rind with no soft spots or cracks. Look at the underside it should be a firm yellowish or cream color and not white or light green. This is where the melon sat on the ground and shows it was not picked too early.

The stem should be attached and dried. The stem will also be fragrant and slightly soft at the very end. Never by a melon that has had the stem cut off.

This shows the melon was harvested before it was ready and melons do not continue to ripen off the vine like other fruits. I can’t wait to have that first slice of sweet summer watermelon. If you do end up with a melon that is not very sweet don’t dispare.

Just turn it into a refreshing salad. I found this one on WholeLiving.com and it has saved me from throwing away many a melon. 1 cantaloupe (about 3 pounds), halved and seeded 1 wedge seedless watermelon (about 2 pounds) 3 cups apple cider or apple juice 1 cup water 1/3 cup kanten flakes (also known as Agar Agar a vegatable gelatin) 1/4 cup honey Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.In a medium saucepan, bring cider, water, and kanten to a boil.

Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.

Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

1 1. Bring a pocketknife.2. Cut a little wedge of melon out of the fruit.3.

Inspect for juiciness and discoloration.4. Taste.5. Repeat as necessary.6.

When full, go home.

1. Bring a pocketknife.2. Cut a little wedge of melon out of the fruit.3.

Inspect for juiciness and discoloration.4. Taste.5. Repeat as necessary.6.

When full, go home.

TurboB replied to post #1: 2 Sounds great to me! But, in case the grocery might not like this method, here's some ideas. Watermelon - whole ones - should give a hollow thud sound when you thump them.

A cut watermelon should be cracked in the middle or at the top of the slice- but you need to look carefully at the color. A dark red is overripe. A pale pink is not ripe.

For cantalope or honey dew - press on the "circle" end of the melon - where it was attached to the vine. This area should give (press in a little) when you press on it. If it is rock hard and doesn't give, it's not ripe.

Sounds great to me! But, in case the grocery might not like this method, here's some ideas. Watermelon - whole ones - should give a hollow thud sound when you thump them.

A cut watermelon should be cracked in the middle or at the top of the slice- but you need to look carefully at the color. A dark red is overripe. A pale pink is not ripe.

For cantalope or honey dew - press on the "circle" end of the melon - where it was attached to the vine. This area should give (press in a little) when you press on it. If it is rock hard and doesn't give, it's not ripe.

3 Give it a thump and a squeeze and a sniff... you will know.

Give it a thump and a squeeze and a sniff... you will know.

4 For a cantaloupe: it can't be too green in the cracks that divide the melon. Look for a more pink melon and I usually smell them. If it smells good and earthy and it has a good color, it usually tastes good.

For a cantaloupe: it can't be too green in the cracks that divide the melon. Look for a more pink melon and I usually smell them. If it smells good and earthy and it has a good color, it usually tastes good.

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