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How to recognize ripe melons
The melon accompanies us through the summer. Ripe fruits are particularly tasty and can be recognized by various characteristics. If you shop with all your senses, you can bring the best copies home with you. Because after the harvest, the fruits no longer ripen, so they don't get sweeter either.
Do the knock test in the store. A ripe watermelon has a high water content and can conduct sound well. It vibrates slightly and sounds deep, dull and full when you tap the bowl with your knuckles. With a bright metallic tone, little water is stored and the fruit is probably immature. The color of the skin usually does not allow conclusions to be drawn about the degree of maturity.
With the melon you should take a deep breath through the nose. A mature specimen smells pleasantly sweet and aromatic, especially at the base of the stem. If this point can be easily pressed in with the finger, the melon is perfect. The shell should not be too soft and should not show any cracks or dents. An overripe sugar melon has a slightly fermented smell and tastes unpleasantly perfumed. If you only buy a piece of melon, you can take a close look at the pulp. A good sign is juicy meat with an intense and even color.
With the melon you can directly access it and spoon the juicy pulp out of the bowl or cut into wedges or cubes. The watermelon seeds are edible. With the sugar melon, they are inside and can be easily removed with a tablespoon after slicing. Bright yellow melon wedges with smoked ham or salmon are a classic. Small balls look very decorative, which are removed from the pulp with a ball cutter. They can swim in a punch bowl or be put on fruit skewers.
After shopping, the melon can be kept in a cool, dark place for at least one to two weeks. "However, a cut piece should be eaten within a day," advises Harald Seitz, nutritionist from aid infodienst. "The cut surfaces dry out quickly and are therefore best covered with cling film." In the refrigerator, the fruit quickly loses its aroma and takes on the taste and smell of other foods. Heike Kreuz, aid