Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet. Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe? Can I ripen them at home? Should I keep them in the fridge?
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I don't believe there is a fool-proof way to determine 'ripeness' without taking a slice out of it. The best you can do is look for certain signs:
Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples, bananas etc. which contain ethylene. As a tip don't store melons with these kinds of fruit, they may well go 'soggy'. |
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As pulse said, colour is a good indicator and give them a tap and they'll have a nice hollow sound. The other thing I do is pick them up... I don't know why, but ripe melons tend to feel "heavy" for their size. |
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Shake it. If you hear things moving inside, it's overly ripe. Press it. If it squeaks a little, it's just OK. If it doesn't, it's either unripe or already wilting. Knock on it with your finger, like if you'd be knocking on a door. It has to sound just a tiny little bit hollow. Too hollow means overly ripe, not hollow at all means unripe. |
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For melons other than watermelon, always smell them, they should have a good aroma. Unfortunately this does not usually work for watermelons. The color and weight are usually the best indicators. |
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I just saw a post on rulesofthumb.com that says: A watermelon is ripe when you hear "punk" rather than "pank" or "pink" when you tap it with your finger. |
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