How to Cook Melon

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Melons are juicy and refreshing fruits that are not only delightful to eat as is, but can also be transformed into delicious dishes with a little bit of culinary creativity. From succulent watermelons to fragrant cantaloupes, melons offer a unique flavor that can add a burst of sweetness to a variety of recipes. Whether you’re a seasoned chef or a novice in the kitchen, learning how to cook melon can open up a world of culinary possibilities. In this guide, we will explore different techniques and recipes to help you make the most of this versatile fruit. So, put on your apron and let’s dive into the wonderful world of cooking with melons!

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.

Table of Contents

Steps

Ripening cantaloupe on the tree

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Check when the melon has changed color.^[1] You should never pick cantaloupe while the rind is still green because it will definitely not ripen. When the skin starts to turn yellow or yellow, the melon is probably ripe.

• 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.

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Heart fissure around the stalk.^[2] Normally, a ripe cantaloupe will have a small fissure around the stem at the point of attachment to the melon.

• 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] Place your thumb right next to the stem. You should only press lightly, and the stem should come off easily.

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Harvest melons. As soon as the melon has turned yellow and the stem is completely cracked, it means the melon is ripe and must be harvested immediately.

• 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

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Know what will happen. As mentioned above, the taste of cantaloupe will not change when you ripen the melon after picking, because the flesh of the melon does not contain starch that can be converted into sugar. However, you can still improve the color, texture, and juiciness, so this process still comes in handy if you’ve just picked an old or underripe melon.

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Place the melon in a brown paper bag.^[4] Choose a brown paper bag large enough to fit the melon and leave some space. You should not wrap the melon too tightly. Ideally, the bag should have a small space left for air to circulate inside.

• 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.

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You can put a banana or an apple in the bag. When you put ripe bananas or apples in the bag, more ethylene gas will be generated inside the bag, and the ripening of the melons will happen faster.

• Bananas and apples, when ripe, produce higher amounts of ethylene gas than other fruits, so these are suitable fruits for ripening melons.

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Leave the melon at room temperature until ripe.^[5] The ripening process of melons usually takes only two days, sometimes even earlier.

• 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.

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Recognizing ripe melons

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Check the tip of the stem.^[6] If you’re buying melons instead of picking them from your garden, first make sure there are no stalks on the melon. Don’t buy melons with the stem still on, as this means the melon was harvested before it was fully mature on the tree. Such melons will never ripen.

• 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.

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Observe the mesh texture on the melon rind. The skin of the cantaloupe should have a thick, rough, and pronounced “mesh” covering the entire surface of the skin.

• However, the mesh on the melon skin is not prominent everywhere. You don’t expect the melon to be perfectly uniform.

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Note the color. If you buy melons instead of picking them at home, check the color on the skins of the melons before you buy them. The skin of the melon should be golden, golden or skin-colored.

• If the skin is still green, the melon is not yet ripe.

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Tactile test. Gently press the bottom of the melon. The skin of the melon should sink slightly when you press it. If it’s still hard, you should let the melon ripen at room temperature for about a day.

• 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.

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Smell the melon. Smell the bottom of the melon instead of the top of the stem. The raised part of the fruit should be just below your nose when you inhale, and you should smell the distinctive aroma of cantaloupe when ripe.

• 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.

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Complete.

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

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.

In conclusion, cooking melon can be a unique and enjoyable way to incorporate this nutritious fruit into your meals. While melons are typically enjoyed fresh and raw, they can also be cooked to create a variety of delicious and innovative dishes. Whether you choose to grill, roast, boil, or sauté melon, the key is to enhance and complement its natural sweetness and delicate flavor. By following a few simple techniques and experimenting with different ingredients and seasonings, you can discover delightful culinary creations that showcase the versatility and potential of melons in the kitchen. So next time you have a melon on hand, don’t hesitate to try cooking it and embark on a culinary adventure that will surely surprise and delight your taste buds.

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