how to buy cantaloupe

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Buying a cantaloupe that is ripe and good for eating can be a confusing experience if you don’t know what to look for.
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If there are flies or other insects around it, or there is juice leaking out and covering the fruits, it’s probably a good idea to buy your melon elsewhere.
With produce prices on the rise, it’s important to buy good fruits and vegetables to get your money’s worth.
You should smell an aroma similar to a freshly sliced cantaloupe.

The cantaloupe is one of the melons that most people have trouble telling when it is ripe.
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YourProduceGuy shows you how to tell when a Cantaloupe is ripe.
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If you don’t want everything in your refrigerator to smell and taste like cantaloupes (and vice-versa), it’s a good idea to put the melon in a heavy plastic or glass container with a tight-fitting lid.
A cantaloupe on the green side will ripen if you leave it out at room temperature until any green undertones in the rind have turned golden and the melon has a rich smell.
The best time to buy western cantaloupes is between June and September, when the California melons are at their peak.
Usually the least expensive and probably the most popular melons on the market, cantaloupes are sweet, fragrant, and juicy, with a pinkish orange to bright orange flesh.
Nutrient content descriptors for cantaloupes include: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, high in vitamin A, high in vitamin C and a good source of folate (add 10% folate to label).
They aren’t as good as summer cantaloupes from the States, but over the last few years the quality has improved and the price has become more reasonable.
Grown primarily in California and other western states, cantaloupes are round, with a golden, tightly netted skin.
A cantaloupe with golden color and ripe, sweet aroma is going to be a ripe, sweet melon.
Cantaloupes are fine eaten as is for breakfast or dessert or cut up with other melons and fruits in a salad.
Although good cantaloupes from the West are available from June through December, they are best between June and September.
I think melons taste better and have a better texture at room temperature, but if you like your melon chilled, refrigerate it right before you’re going to eat it.
Note: To avoid spreading germs from the rind to the flesh, wash the knife after cutting the melon in half.
The bumpy rind can harbor bacteria, so scrub the whole melon thoroughly with a vegetable brush under running water, then pat dry.
a cantaloupe that has a delicate, sweet aroma, yellow-tinged skin, a thick textured rind, and no stem.
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Thanks, but I don't think I would know the difference b/w the smell of fresh versus overly ripe cantaloupe.
I read that when buying cantaloupe you should be able to tap your palm to it and it should sound hallow and when I followed this advice the cantaloupe I bought was way way too ripe and looked disgusting inside.
The best way I've found to determine the smell of fresh vs overly ripe / not ripe is to smell a bunch of them and compare.
If I can get a freshly picked melon at a market or stand i want to see an orange tinge behind the webbing and a strong smell from the melon itself.
I am getting sick of buying tasteless and overly ripe cantaloupe.
Listen, don’t go into the store..ask the produce man/women to pick one and then question it with what you read on the internet.. there are a ton of different methods.. but a nice yellowish color( when it’s green it still needs time to ripen) some give at the blossom end, then a nice clean break at the vine.
The only cantaloupe I’ve ever really enjoyed was the one I bought at the farmers market, which the vendor picked out for me! Now I know why, I must have gotten over or under ripe before.
But melons go through seasons early May, may not have the best sh** just yet, and if your buying melons in October I hope your buying it for a Cant-o-latern.. Once again don’t go to your produce guy and say I bought this melon May 1st or in October and say “It was terrible” ..go figure.
A good cantaloupe feels heavy for its size, has a rind that resembles raised netting, and has a stem end that yields slightly when pressed with your thumb.
Let a not-quite-ready cantaloupe ripen at room temperature for up to 2 days (keeping it in a closed paper bag will speed up the process).
Wash the rind, then slice off the bottom and top ends of the melon so that it sits squarely on a cutting board.
They prevent the flesh from drying out.) Cubes without the seeds will last 1 to 2 days in a resealable container in the refrigerator.
Halve the fruit, scoop out the seeds, and slice or cube as desired.
For cut wedges of cantaloupe, cover the surfaces and refrigerate for up to 3 days.
Refrigerate a whole ripe melon for up to 5 days.
A few weeks ago, Prevention Magazine‘s editor-in-chief, Liz Vaccariello, invited me on her show, “In the Kitchen With Liz” to answer the question how to choose a ripe melon at the supermarket.
When you shake a honey dew or cantaloupe melon, pay attention if the seeds are loose – if they are, then the melon is ripe.
For honey dew and cantaloupe melons, it’s a three-step test: Sniff, Shake & Squeeze.
Therefore, it is important to scrub the cantaloupe with a clean brush (used only for produce) under running water before cutting in order to prevent Salmonella from contaminating the flesh.
Cantaloupe has a rough rind and its surface may easily be contaminated in the field by soil, unclean irrigation water, animal droppings or unclean water during post-harvest wash.
Cantaloupe Cantaloupe fruit is also called as mushmelon, muskmelon, cantalope, rockmelon or spanspek which all together refers a variety of Cucumis melo, comes under the family Cucurbitaceae which includes nearly all melons and squashes.
A ripe cantaloupe will have a yellowish cast to the rind, have a pleasant cantaloupe aroma, and yield slightly to light thumb pressure on the blossom end of the melon.
Cantaloupe and other melons are tasty and nutritious, and we don’t want people to stop eating them, Keene said.
If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.After purchase, refrigerate cantaloupes promptly.
Mold growth on the cantaloupe (particularly in the stem scar, or if the tissue under the mold is soft and wet) is a sign of decay.
Look for nice netting with a yellow-orange colored melon (don't want a greenish melon).
Ripe melons smell strong and sweet and have a slightly soft base.
(If your finger goes through when you press on the stem end, it's over-ripe.
I cantaloupe and I used to have the problem of buying melons that were overripe.
First pressing the stem end to see if it gives to the touch.
In the tropics the fruit keeps a green to green with yellow stains color.
For more information on cantaloupe, honeydew and a lot of other melons click here.
If it has a pale yellow color with bright, lemon-colored areas you probably have found a good one.
If a honeydew is beige-skinned with distinct green veins it’s probably not ripe yet.
For the juiciest, sweetest fruit, look for oranges with a sweet, clean fragrance.
Bananas are brown when overripe and green when not ripe.
A banana with a lot of brown spots tastes better than a yellow banana with a green top.
Just use your nose – a ripe melon will smell ripe and sweet (as will most other fruits).
If picking a ripe melon feels like a completely daunting task, I can assure you that you’re not alone.
When buying watermelon and honeydew, choose a melon with a dull looking appearance.
Does it have any bruising, soft spots or cracks? Choose a melon that’s not damaged on the outside.
The farmer told me that when shopping for a watermelon, you lift the melon up to your ear and thump it with the other hand.
I usually press the "belly botton" and if it’s soft, the melon is ripe.
This doesn’t increase the price (at least at my grocery store it doesn’t) and I am guaranteed a good melon.
When the bees find a sweet melon they sting it because they like the sweetness.
Also if the melon easily comes off the vine, it’s ready to be picked.
Picking a good melon comes with challenges.
I ask the melon vendor at the farmers market to pick out a good one for me in a $ range.
White ground spot = underripe melon.
Place it across the melon (easiest on the striped ones) perpendicular to the line between the stem and flower ends.
This has worked for me each and every time, although sometimes I can’t find a honeydew melon to meet the criteria and I just get something else.
In the field we check for the condition of the melon skin and also the tendril closest to the melon.
If the tendril is dead, the melon is ready to be picked.
This Board, which represents most of the hundreds of cantaloupe growers and shippers in central California, requires mandatory inspection of their California cantaloupes to ensure quality and safety.
The hot, dry conditions in California growing areas along with careful field preparation and irrigation practices ensure that California cantaloupes stay dry during the growing period.
Recognizing their responsibility to provide consumers with a safe, wholesome product, California cantaloupe shippers initiated an ambitious food safety program in 1999.
California cantaloupes are grown using the standardized principles of “Good Agricultural Practices,” which are continually reviewed and updated through ongoing research.
When buying an uncut watermelon, here are a few appearance factors that may be helpful (though not totally reliable) in guiding you to a satisfactory selection: The watermelon surface should be relatively smooth; the rind should have a slight dullness (neither shiny nor dull); the ends of the melon should be filled out and rounded; and the underside or "belly" of the melon should have a creamy color.
And not just in the Italian restaurant iteration, with slices of melon swaddled in charcuterie: it works in dishes like pasta salad and risotto, too.
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Keep unripe cantaloupe at room temperature but refrigerate those that are ripe.

Answer: The first thing you want to do when choosing a ripe cantaloupe is smell it.
Ripe cantaloupes give off a sweet, cantaloupe smell that you can’t mistake.
A ripe cantaloupe with be golden/orange in color underneath and within the outer rind.
So, if you pick an under-ripe cantaloupe at the market, let it sit on your counter for a few days and it should be ready to eat.
Also make sure the cantaloupe is not too soft, a classic sign of being overripe.

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