Ever picked a cantaloupe out of the garden and cut it open and eat it right there with juice running down your face?
Ever been fishin’ when a guy comes along selling warm cantaloupes out of his pickup bed for a dollar? For me, there’s nothing finer than a fresh cantaloupe still warm from the summer sun.
Oh I know, those of you that have never had one ‘that’ fresh are probably appalled that I don’t chill them first. That’s ok. Cantaloupes are good chilled too. In fact, once you’ve cut it open and didn’t finish it, the melon should certainly be covered and refrigerated.
There’s more than tasty goodness in a cantaloupe! They’re full of Vitamin K, niacin, Vitamin B-6, folate, magnesium and potassium and of course Vitamin C. They’re also thirst quenching due to it’s high water content. Dieting? They’re low calorie too!
Now that you know you SHOULD eat cantaloupe you’re left with the problem of choosing a ripe one.
Don’t know how to tell?
Been the victim of an unripe melon before?
Do you shop at a farmer’s market? Those market growers wouldn’t dream of selling you an unripe fruit as their reputation is on the line. That’s a sure-fire place to purchase them.
See a bargain at the grocery store and want to know ‘fershure’ how to pick em’? You use your senses.
The cantaloupe should have a yellow or orange tinge to the coloring. Green ones aren’t ready.
Look for a large yellow or brown spot on one side. This is where the melon sat on the ground. The unripe ones either won’t have this mark or it will be smaller.
Thump it. With practice you’ll be able to tell a firm unripe melon sound from one that’s ripe.
Feel it. Run your fingers around it. It should be firm with no mushy spots. Mushiness means it’s past it’s prime. Too hard and it’s not ripe.
Smell it. A cantaloupe should smell sweet. You can also press on the end. It should have a little give to it.