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Melon Disappointment

Jason Perlow

By Jason Perlow
in Cooking

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andiesenji

andiesenji

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I always feel the honeydews also. I don't know about them feeling sticky, but to me if they have a suede-like feel and if the blossom end gives a bit with thumb pressure, they should be ripe.

The orange-flesh honeydews are much sweeter than the regular ones and the really sweet ones have a sort of rusty look radiating out from the stem end.

With watermelons, look for a deep yellow color in the area where the melon rests on the ground. If you find one that is yellow with tracks of tiny brown specks near the stem, (called bee kisses) that is another sign of a ripe, sweet melon.

Cantaloup should not have any green on the skin and the webbing should be fairly rough. They should have a sort of perfume-like aroma at the stem end and the blossom end should give a bit when pressed with a thumb.

With cassaba, which have a pointy blossom end, there should be slight wrinkling of the pointy bit.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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