How to choose melons and watermelons

Melons and watermelons they have to be right to the point, but how do you figure that out?

There are some 'supermarket techniques' to identify the degree of maturation of watermelons and gods melons, but know that to be really good these summer fruits should also be harvested at the right time.

In the case of products purchased in the store this does not happen often because the collection is almost always early, but in melons and watermelons home grown you can strive for perfection. Let's see how.


THE melons they must be harvested one day before consumption because, left to rest for about twenty hours in a cool place, they acquire greater delicacy and fragrance. To determine the right moment of harvest, look at the color of the peel, which must have a hue tending more to yellow than green. Another indicator is the characteristic scent, which must be present.

For the watermelons it is a bit more difficult to determine the right time for harvesting because they do not emit any particular scent and the skin is always green. One technique is to apply some pressure with the thumb on the peel on the opposite side of the peduncle: ifwatermelon it is ripe at the right point, you will feel it give way slightly and 'creak' under the pressure.


Or you can give thewatermelon with the nail of the middle finger pointing downwards: if a dark sound returns, the fruit can be detached. Otherwise, if the noise is very 'loud', it is better to wait a few more days.

But if melons and watermelons do we buy them in the store? In this case it is easy to find immature fruits especially in the supermarket at the beginning of the season, ie May and June. The good rules mentioned above also apply to the purchase, but we add others.

The watermelons immature still have the bristles on the peduncle and in some cases the remains of the flower. Those too ripe because they remained too long on the counter, on the other hand, have a yellowish skin and sound empty. If you buy watermelons in the middle, the pulp rich in filaments and crumbly indicates a 'pureed' watermelon.

In the case of the melon, a good indicator of ripeness is the weight which must be 'abundant' in relation to the size of the fruit. In the fruit that is ripe at the right point, the petiole must be detached easily and the skin must not be too hard.

Again in the case of melons, even more revealing is the perfume. If you smell ether, it means that the ripening is too advanced. On the other hand, the melon that is ripe at the right point smells pleasantly (unless it is winter melons which are odorless).