Remove a cantaloupe.

cantaloupes should be ripe on the vine for the best flavor.The color, texture, and juiciness of the melon can be improved by ripening it off the vine for a few extra days.

Step 1: Once the color changes, check the cantaloupe.

cantaloupes are definitely not ripe if the outer rind is still green.The cantaloupe is probably ripe once it changes to a tan or yellow color.Don’t harvest the cantaloupe based on color.A yellow or tan cantaloupe may not be ripe yet.Even if the melon is not quite ripe, noting the color will give you an idea of whether or not the fruit is close to being ripe.The cantaloupe must be allowed to mature completely on the vine.After you remove the cantaloupe from the vine, it won’t be any sweeter than before.The taste will not change after the change in color and texture.

Step 2: The stem may have a crack around it.

When the melon is full slip, it’s ready to harvest.The stem of the cantaloupe will have a small crack that encircles it.If you don’t know if the crack is deep or complete, apply pressure to the side of the stem.Put your thumb next to the stem and apply pressure to it.The stem should begin to separate when you use a little force.

Step 3: Take the cantaloupe.

The cantaloupe is ripe when the color is right and the crack around the stem is complete.It should be taken immediately.Don’t wait too long to harvest cantaloupe.The taste and texture of the melon will be distorted if it falls off the vine on its own.

Step 4: Know what to expect when you see it.

The taste of the cantaloupe won’t change when it’s left on the vine since it has no starches that can convert to sugars.The texture, color, and juiciness of the fruit can improve, so this process is still beneficial if you have a mature melon.

Step 5: The melon needs to be placed in a brown paper bag.

A brown paper bag is large enough to fit cantaloupe.The fruit shouldn’t be squeezed tightly into the bag.You should leave a little room for air inside the bag.When you are ready to let the melon begin ripening, close the top of the bag.The ethylene gas is trapped by the closed paper bag.Keeping the gas concentrated within the bag speeds up the ripening process because it increases the production of ethylene gas.A paper bag is better than a plastic one.Carbon dioxide and oxygen can escape from paper bags.The cantaloupe can ferment if there is not enough air.

Step 6: Consider putting a fruit in the bag.

The ripening process will speed up even more if you place a ripe banana or apple in the bag.Bananas and apples produce high amounts of ethylene gas, making them better options than most other fruits.

Step 7: The melon needs to be left out at room temperature.

The process usually takes about two days.The place you store the melon should not be too hot or too cold.You should avoid areas with a lot of drafty.Make sure the cantaloupe is not ripened early by checking the progress of the fruit throughout the process.

Step 8: Go to the stem end.

If you purchase a cantaloupe instead of harvesting it from your own garden, you need to verify that no part of the stem is on the melon.If it’s true, you should give up on that cantaloupe, since it suggests that the melon was harvest before it could mature on the vine.A cantaloupe like that will not mature.The cantaloupe’s rind should be checked around the stem end.If there are tears in the rind, that could mean that the fruit was picked too early.Since this indicates that it was easily plucked off the vine, make sure the stem end is slightly indented.Another sign of a premature harvest is if the stem end protrudes.When the stem end is moist, you should avoid cantaloupe.The fruit could be over-ripe.

Step 9: The skin is covered with a net.

The entire surface of the melon should be covered with a thick, coarse net.Some areas can stand out more easily than others.Do not expect it to be perfect.

Step 10: The color is important.

If you didn’t harvest the fruit yourself, you should check the color of the rind before buying it.The rind should be gold, yellow, or tan.The fruit has a green rind.

Step 11: Use your sense of touch.

Press on the blossom of the cantaloupe.It should yield a bit when you do.The melon should be ripe at room temperature for another day or so if it feels hard.The fruit is likely over-ripe if it yields too much or feels too soft.As you check it over, you should pick up the melon as well.The cantaloupe will feel heavy when it’s ripe.

Step 12: The cantaloupe has something to smell about it.

Take a whiff of the fruit at its blossom end, rather than at the stem end.You should be able to sense the scent of a ripe cantaloupe when you breathe in, because the “button” of the fruit is just below your nose.If you can’t smell anything yet, try ripening the cantaloupe for a day or two.If you’re not familiar with the smell of cantaloupe, sniff for a sweet scent.The scent is strongest at the blossom end, so it will be easy to notice.

Step 13: It’s done.