Melon Mysteries Revealed

Have you eaten a cantaloupe that tasted blah, like a raw zucchini or a squash? I have. More than once. It is a very frustrating experience, because once a fruit is cut, it doesn’t improve in flavor.

A melon grower told me about the art of picking a melon. It must have a nice fruity fragrance, but not too strong--if it smells too strong, it may be too ripe. If you shake a melon and it rattles, it may also be too ripe. A good melon should be heavy and dense, with an even, spotless rind that yields to slight pressure at the bottom.

I find that melons sold at the supermarket are not ripe and need to be at room temperature to develop better flavor. I prefer to buy melons directly from the growers at the melon stands, who can help you pick a melon that has reached the ideal level of sweetness.

My favorite way to eat a melon is straight, with a squirt of lemon. When I have time, I also like to make a fruit soup with melon and other refreshing fruits such as papaya and blueberries.