How Do You Ripen a Cantaloupe?
Apr 20, · How to Ripen a Cantaloupe. To quickly ripen a cantaloupe, place it in a large brown paper bag with a ripe apple or banana. Roll the top of the paper bag to close it. Leave the bag out at room temperature for a few days, checking periodically to test the ripeness. To tell if your cantaloupe is ready to eat, gently press on the blossom end of the melon, which is the end without . Jul 21, · Set the cantaloupe in a paper bag once you want to speed up the ripening process. Keep it at room temperature during this process. Bryan Sander/Demand Media. Place ethylene-producing fruits such as an apple or banana in the paper bag with the cantaloupe to further speed up the ripening.
To ripen a cantaloupe, store the cantaloupe at room temperature in a paper bag for 24 hours. Add a ripe apple or banana to the paper bag to hasten ripening. How Do You Ripen a Cantaloupe? Gather the needed materials You will need a cantaloupe, a large paper bag, a ripe banana or apple and a place to store the cantaloupe for 24 hours.
Put the cantaloupe in a paper bag Place the cantaloupe in a large paper bag, and add a ripe apple or banana to the bag. Fold the top of the bag over a few times to close the bag. The ripe fruit contains ethylene, a natural gas produced by ripened fruit that can help make fruits like cantaloupes ripen faster.
Store the bagged fruit for 24 hours Store the paper bag containing the fruit at room temperature for 24 hours.
Avoid placing the fruit in the refrigerator, as this hinders the ripening process. Check for ripeness Remove the cantaloupe from the paper bag. Test for ripeness by smelling the cantaloupe. If the cantaloupe smells sweet and slightly musky, it is ripe.
Checking the surface of how to save documents to google drive cantaloupe for even netting also indicates whether or not the fruit is ripe. The cantaloupe should also be slightly soft to the touch. More From Reference. What Is Aristocracy? What Do Stars Symbolize?
A Closer Look at Ripening
If you accidentally purchase a green cantaloupe with hopes of eating it quickly, there is still hope to soften the fruit before cutting, though it does little to change the flavor. Place the fruit in a brown paper bag rolled closed at the top to help the melon to ripen faster for eating. Once you’ve already cut the cantaloupe it needs to be refrigerated, which slows any further softening. Aug 04, · Put the cantaloupe in a paper bag Place the cantaloupe in a large paper bag, and add a ripe apple or banana to the bag. Fold the top of the bag over a few times to close the bag. The ripe fruit contains ethylene, a natural gas produced by ripened fruit that can help make fruits like cantaloupes ripen faster. Feb 26, · Subscribe Now:euro-caspian.com?add_user=CookingguideWatch More:euro-caspian.com cantaloupe ripen faster is.
To create this article, 12 people, some anonymous, worked to edit and improve it over time. This article has been viewed , times. Learn more For the best flavor, make sure that cantaloupes ripen on the vine. You can ripen this melon off the vine for a few extra days to further improve the color, texture, and juiciness of the fruit, though. To quickly ripen a cantaloupe, place it in a large brown paper bag with a ripe apple or banana. Roll the top of the paper bag to close it.
Leave the bag out at room temperature for a few days, checking periodically to test the ripeness. To tell if your cantaloupe is ready to eat, gently press on the blossom end of the melon, which is the end without any stem remnants.
You can also sniff the blossom end to see if it smells sweet and fruity—if it does, it's ready to be eaten. Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet?
Do not harvest the cantaloupe based solely on color, though. While a green cantaloupe is definitely unripe, a yellow or tan cantaloupe may not be quite ripe yet. Even if the melon is not quite ripe, however, noting the color will give you an idea of whether or not the fruit is close to being ripe. You must allow the cantaloupe to mature completely on the vine.
Unlike other fruits, melons do not develop any sugars once they are harvested, so the cantaloupe will not become any sweeter after you remove it from the vine. The color and texture may change afterward, but the taste will not. Look for a crack around the stem. The melon is usually ready to harvest when it is "full slip. If you aren't sure whether or not the crack is deep or complete enough, test it by applying pressure to the side of the stem.
You should only need to use a little force, and the stem should begin to separate easily. Harvest the cantaloupe. As soon as the color is right and the crack around the stem is complete, the cantaloupe is ripe.
It should be harvested right away. Do not wait too long to harvest a ripe cantaloupe. If the melon falls off the vine on its own, it has likely become overripe, and both the taste and texture will be distorted as a result. Part 2 of Know what to expect. As noted earlier, the taste of the cantaloupe will not change when you ripen it off the vine since its flesh does not contain starches capable of converting to sugars.
The texture, color, and juiciness of the fruit can improve, though, so this process is still beneficial if you have a freshly harvested mature melon or one that is only slightly unripe.
Place the melon in a brown paper bag. The fruit should not be squeezed into the bag too tightly. Ideally, you should leave a little room for airflow inside the bag. Make sure that you close the top of the bag when you are ready to let the melon begin ripening. The closed paper bag traps the ethylene gas produced by the cantaloupe as it ripens. The production of ethylene gas increases in the presence of additional ethylene gas, so keeping the gas concentrated within the space of the bag speeds up the ripening process.
You need to use a paper bag instead of a plastic one. Paper bags are porous, so carbon dioxide can escape and oxygen can enter. Without at least this much airflow, the cantaloupe can begin to ferment. Consider placing a banana or apple in the bag. If you place a ripe banana or ripe apple in the bag, even more ethylene gas will be produced inside the space of the bag, and the ripening process will speed up even more.
Bananas and apples produce notably high amounts of ethylene gas once they ripen, making them better options than most other fruits. Leave the melon out at room temperature until ripe. Make sure that the place you store the melon is neither excessively cold or excessively hot.
You should also avoid areas that are heavy in moisture or particularly drafty. Check on the progress of the cantaloupe throughout the process to make sure that it has not ripened early. Part 3 of Check the stem end. If you purchased a cantaloupe instead of harvesting one from your own garden, first verify that no part of the actual stem is on the melon.
If it is, you should give up on that cantaloupe now, since it suggests that the melon was harvested before it was able to fully mature on the vine. A cantaloupe like that will never ripen. Also check the rind around the stem end of the cantaloupe. If there are any tears in the rind, those could also suggest that the fruit was picked too early. Make sure that the stem end is slightly indented since this indicates that it was easily plucked off the vine.
If the stem end protrudes, that could be another sign of a premature harvest. You should also avoid cantaloupe when the stem end has notably soft, moist spots around it. That could suggest that the fruit is actually over-ripe. Look at the netting on the skin. The rind should be covered with a thick, coarse netting that appears well-defined over the entire surface of the melon.
That netting can, however, stand out more easily on some areas than it does in others. Do not expect it to be perfectly uniform throughout. Note the color.
If you did not harvest the fruit yourself and are growing it from a second party, check the color of the rind before you make a purchase. The rind should be tinted gold, yellow, or tan. A green-tinted rind indicates that the fruit is unripe. Use your sense of touch. Gently press on the blossom end of the cantaloupe. When you do, it should yield slightly.
If it feels hard, you should allow the melon to ripen at room temperature for another day or so. On the other hand, if the cantaloupe yields too much or feels mushy, the fruit is likely over-ripe.
Similarly, you should pick up the melon as you check it over, as well. When ripe, the cantaloupe will feel heavy for its size. Sniff the cantaloupe.
Take a whiff of the fruit at its blossom end, rather than at the stem end. The "button" of the fruit should be just below your nose as you inhale, and you should be able to sense the familiar fragrance of a ripe cantaloupe when you breathe in. If you cannot smell anything yet, try ripening the cantaloupe for another half a day or so.
If you are unfamiliar with the smell of a cantaloupe, simply sniff for a notably sweet scent. The blossom end is where the softening begins and the aroma first develops, so the scent will be strongest and easily noticed there. Did you make this recipe? Leave a review.