I'm wondering, if I pick my own or buy a watermelon, does it
continue to ripen?
Somtimes I buy a watermelon and it's not ripe enough so
I'm wondering if there is any benefit to just leaving it
for a week before cutting it open.
Never noticed it. Look for a big whitish yellow patch on the bottom.
IMO, the uglier and scabbier that patch, the more chance it tastes
good. I can't tell ripeness by smell the way I can with cantaloupe,
but some folks say that the less a watermelon shines the more ripe it
If they aren't too unripe, use the unripe ones for watermelon sweet
pickles or relish.
More or less. I'd call it a hollow sound, but that is splitting hairs.
You are hearing the hard rind and watery inside. I've not had as much
success with thumping on watermelons as on the smaller melons with a
defined seed cavity. The only real way to tell ripeness is to take
out a slice and taste it. :-) If you get an unripe one from a store,
complain to the produce manager, and have him open the next one you
want, so you can both taste that it is ripe. If he won't do this, get
the store manager or change stores - a produce manager is supposed to
be more than a glorified stock boy. If the store got stuck with
unripe melons, that is not your problem, and a good produce manager
will pull them for credit rather than lose customer confidence. If
you are growing watermelons, the simple answer is to wait for the
maturity days listed on the seed packet, no matter how hungry you are.
Well some picked fruit ripen because their skins continue to produce
ethylene long after they were picked. Watermelon isn't one of those
fruit, however it is sensitive to ethylene;
Unfortunately it becomes soggy instead of ripening :)
So don't store watermelons with fruit that emit ethylene (apple,
banana, mangos etc)
and pick a ripe one by cutting a thin sliver and looking to see how red
it is. Street sellers here do that. They cut a tiny square and if you
want to examine the melon, he'll pull out the sliver and show that to
you. It's not a health risk 'cause the sliver is heaved back in and it
seals the innards.
On Mon, 19 Jun 2006 22:54:29 GMT, firstname.lastname@example.org (Harry
Harry, at the local produce store this morning, I tried picking a
watermelon by choosing one with the most yellow and scabby
looking patch. This evening I opened it up and it was nasty.
The rind had a yellowish color to it and the flesh was overly ripe
and rotting inside. It tasted terrible. I wish I had thumped on it to
hear what a rotten one sounds like but I didn't. Anyway it was so
bad I had to put the whole thing in my compost bin.
I think there is something good to your technique but it has to
be combined with something else like thumping. Maybe thumping
the melon and hearing a dull thud would indicate it's rotten inside.
However, if it made a hollow or ringing sound it would indicate the
flesh is more firm.
Any expert fruit pickers out there?
PS: The store is too far away to go complain or get a new melon.
I just like to learn how to select a good one in the first place.
Watermelons are toughest to select a good one.
Bad luck. Next time see whether they will cut the melon at the store
for you, before you buy. They might cut a small pyramid out of its
centre and let you try it. If it's no good, why would they want you
to still buy it? No harm in asking.
Yes, I can usually pick a good one by tapping on it, but it would be
too difficult to explain the different nuance. Try tapping on the lot
next time, just to see whether you can distinguish any difference.
Ask the store owner to tap on them and select a good one for you. I
sure wouldn't go for a scabby yellowed one!!! They'd be well past
their best. You want a tight glossy dark green one.
John Savage (my news address is not valid for email)
True. In fact people used to store them in a cool dark place, like a
closet, and eat them in December.
As to thumping, I listen for a deeper hollow sound vs a solid sound and
9 times out of 10 I'll get a good melon. Looking for a pale underside
doesn't always work since many farmers will roll the melons during
growth to get a pretty marketable look. Also, my experience is the
darker green the rind is, the sweeter the melon so I rarely buy the
pale green ones.
On this topic of watermelons, I've also been wondering about
the Seedless Watermelons sold in grocery stores. I'm wondering
how they create Seedless Watermelon and if they are less healthy
or less nutritious than natural seeded watermelon.
I know it's more convenient to have no seeds and the Seedless
variety seems extra sweet compared to seeded watermelon,
but it makes me wonder what the trade off is in relation to
health & nutrition.
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