When is a melon ripe and ready for slicing, and how do you tell?

Question

I have wasted melons on many occasions, by cutting them a little too early. Can someone please explain how to tell when a melon is ripe, and perfect for serving?

The types of melons I buy are cantaloupe, honeydew, casaba and crenshaw melons. I love them all, and can't stand to see another melon go to waste!

Answer 1

With cantaloupe you can use two methods: 1. smell the bottom of the melon (where there was once a stem) and if it smells ripe, then it generally is. or 2. look for the ones with the thinnest layer of skin (it's probably the one you think looks the worst)

I've never failed with these.

As for the rest, I'm not sure. Sorry!

Answer 2

if you smell the bottem at the store when you buy it if it smells like fruit then its ripe i know you can tell that with honeydew....you might look like an idiot and people might stare...lol

Answer 3

I generally let them sit on my counter for 2-3 days and they have almost always been juicy and delicious.  Aaron just loves cantaloupe, it was he first food.

Answer 4

Generally, my experience is melons don't ripen after melons are picked so you need to pick them already ripe but not over ripe.  I always wash the outside of melons with dish washing soap & water before I cut into them just to be on the safe side.  (The most difficult to wash are watermelons -- so big & heavy)

For cantaloupe, they should have netting and be golden.  Don't want any dimples in the skin or dark marks on skin which would indicate mold setting-in.  When you push on the stem end, the button should give a little, indicating softness.  If your finger goes through, the melon is over ripe.

For the smooth skinned honeydew, the skin should feel waxy - like shoe polish.

That's all I know.

Answer 5

When they are hard to the touch,they are at there best