Choosing a Ripe Cantaloupe: How to Tell if a Cantaloupe Is Ripe

Cantaloupe is a type of melon in the Cucurbitaceae family. These fruits generally have a hard, gray-green exterior and soft flesh that’s juicy and sweet. There are several varieties of cantaloupe with variations in the color of the peel and flesh. The North American cantaloupe (Cucumis Melo Reticulatus) has a rough, patterned exterior of pale yellow with light orange flesh. The European cantaloupe has a similar exterior with green stripes and deep orange flesh. A source of health benefits, cantaloupes contain vitamin A, vitamin C, calcium, and potassium.

Cantaloupe is generally a summer fruit, meaning it will be most ripe during the warmer months. Whether you pick cantaloupe or purchase cantaloupe at the farmers’ market or grocery store, there are several ways to determine ripeness:

• Smell the fruit. When shopping at the grocery store for cantaloupe, smell the cantaloupe to determine if it is ripe. A ripe melon has a sweet smell that’s fruity and a little musky.
• Check the look and color. The rind should be a sandy gold, not green, color. Avoid any cantaloupes with discoloration. The perfect cantaloupe should have some give when you press on the stem end. If it is rock-hard, it is an unripe melon. If too soft it may be overripe or rotting. Do not choose a cantaloupe that has soft spots.
• Choose heavier cantaloupes. Pick up your fruit; unripe cantaloupes will be lighter, riper ones will be heavier. Hold a couple and select the weightier option.
• Tap the cantaloupe. You can also tap the cantaloupe—if there is a hollow sound, it is no good. Listen for a low, solid sound instead.

Unlike other fruits, cantaloupes will not ripen once picked from the vine. At the grocery store, then, what you see is what you get: The fruit will not ripen very much once left on the counter at home, so it’s important to pick a good cantaloupe. To ripen your fruit slightly, you can place it in a paper bag for a day or so.

After bringing your cantaloupe home, be sure to wash before cutting—the skin can carry harmful bacteria like salmonella. Do not use soap; simply scrub with a brush and cool water. After cutting, the fresh cantaloupe will keep best in an airtight container in the refrigerator for a few days. If uncut, whole cantaloupes will keep on your kitchen counter at room temperature for a week.

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