There are strange patterns on a cantaloupe that may be a map of Pluto.You can learn how to leave the store with a bounty of this fruit.
Step 1: There are signs of decay.
The cantaloupes are being stored in a bin, shelf, or box.It's probably a good idea to buy your melon elsewhere if there are flies or other insects around it.Don't buy melons with punctures, dents, or brown or black patches.This is probably where the melon rested on the ground, or where it was sunburned, if there is only one patch of discoloration.This won't affect the taste.
Step 2: The rind color is important.
A cantaloupe has a rind that is yellow, tan, or cream.This is covered with a webbed pattern that has some areas raised off the ground.The cantaloupe is not ripe because the rind is grey-green.Even though they are ripe, newer varieties may stay green.Look up the variety name online or ask a store employee if the cantaloupe is green.
Step 3: Carefully look at the stem end.
Don't buy a cantaloupe that has a rough or torn end, or one with nubs of stem still attached.These will have a bad flavor because they were picked too early.Look for a melon with abelly button depression at one end.This is an unreliable test and can cause bruised skin.Don't eat melons with a leaking end.
Step 4: Heft the cantaloupe.
For its size, the melon should be heavy.It should be firm, but not hard.Listen for a low, solid sound when you tap it.A hollow sound is a bad sign.There are signs of an overripe melon, such as a sticky surface, damp patches, or a sound when moved.
Step 5: Feel and smell the flowers.
It is ideal to give a little at the blossom end.It should have a pleasant smell like flowers.The fruit may be overripe and fermentable.The melon has a smell of alcohol or acetone.If you want to avoid getting a melon with a mushy interior, press it gently all over.Is it still?It will be squishy if you feel any soft spots.
Step 6: You can store cantaloupe in the refrigerator.
The cold temperature will keep the melon crisp.The best time to keep the melon is between 36 and 40oF.The crisper drawer of your refrigerator is most likely in this range.You can store a melon at room temperature.It is recommended for health reasons once ripe.There are other items in the refrigerator.The melon should be kept in a closed glass or plastic container.
Step 7: When handling cantaloupe, wash your hands.
Consumers are not aware that they should be cautious when buying cantaloupes.After transporting cantaloupe, wash your hands with soapy water.After cutting the melon, wash your hands.
Step 8: Before cutting the melon, scrub it.
bacteria may be pushed onto the fruit by the knife in the melon rindThe webbed pattern can make it hard to wash it off, so rub it with a clean brush or your fingers.As you do this, hold the melon under the water.It should be dry with paper towels.Don't wash the melon in advance.A little softened rind can lead to mold growth.The melon can absorb soap through the rind.
Step 9: The melon needs to be cut.
A cutting board is a good place to use a knife.Remove the seeds from the blossom end and slice them into slices.Once you're done eating cantaloupe, wash your knives and surfaces.
Step 10: Store leftovers.
Some guidelines recommend not leaving cantaloupe out for more than two hours.Store the flesh away from the peel in the fridge.cantaloupe flesh can be frozen in between layers of wax paper.If you want the best flavor, serve within a month.Before freezing, cover in sugar or sugar syrup to preserve flavor and color.