Watermelon, cantaloupe and honeydew are three fruits that scream summer. August is the peak harvesting season for all three melons, so now is the perfect time to pick some up at Potash for the perfect summer treat.
But there is nothing worse than carting a gigantic melon up three flights of stairs and then realizing that you didn’t pick a good one.
Here are some tips for selecting each of these melons at their sweet, juicy, delicious best.
- Scan it. One side should be yellow, where it was lying on the ground. If it’s white, or not there, it’s not ripe yet. Also, you shouldn’t be able to see much differentiation in the green stripes.
- Tap it. The more hollow it sounds inside, the riper it is.
- Lift it. A ripe watermelon should be heavy. Watermelons are mostly made of water, and the heavier it is, the juicier the melon.
- Scan it. The skin should be more yellowy-orange than green. If the skin is green, it’s still unripe.
- Squeeze it. The green circle at the end of a cantaloupe should be soft and easy to press. The rest of the cantaloupe should be somewhat squeezable as well, but without bruises.
- Sniff it. Does it smell sweet? Probably ready to eat!
- Scan it. If the honeydew looks green, it’s not ready yet. Look for honeydews that are more yellow in color.
- Touch it. A ripe honeydew will feel more waxy than dusty. Lick your thumb and rub it against the skin. If you hear a squeak, the melon is probably ripe.
- Lift it. Again, a honeydew should be fairly heavy for its size, indicating it is full of water.
Filed Under: All Natural, Fruit & Vegetables, Green Living, Dessert, Local Seasonal Produce,