key points
- The most reliable way to explain is whether a cantalup is cooked, tuging on the fruit. When it is easily separated from the stem and cleaning, it is ready for the crop.
- The ripe cantalup lost its green color in the peel, replacing the beige or light brown with some peach tones in the buddha.
- Once cut at room temperature for several days, the Unripe Cantaloupe may be soft, but the taste will not improve.
Time is important while growing cantalup. There is a difference between the right amount of water and heat at the right time Sweet, juicy watermelon And less desirable fruits.
When your cantalup crop succeeds, Peak taste harvesting melon This is the next step to enjoy the favorite of this summer.
Why time matters for Cantalup crop
Once the cantalup is removed from the vine, it is as sweet as it will ever. It is not like tomatoes that continue to cook in a sunny window.
Underrap Cantalups are hard, crisp and lack of taste. The overrip fruits are fleshy and sweet at the point of fermentation. They can also be torn or developed molds, providing them to be inattention.
When you look at these signs, harvesting of right, sweet, aromatic cantalup is easy.
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5 signs are ready to take your cantalup
- The stem is easily separated: Producers use the word “full slip”, to describe how the watermelon is separated from the vine. See small cracks around the stem and a little depression. A tug on the fruit causes it to participate easily from the stem. Full slip is often described as the best way to know a cantalup that is ready for the crop.
- Fragrance: A fully cooked cantalup is a sweet, fragrant with aroma like honey.
- Picked: See the lines raised on the peel running from stem to blossom end at regular intervals around the watermelon.
- Colour: The rind should be gray or beige and can show some peach color. A green peel indicates that Cantalup is not yet cooked.
- dry leaves: Dry vine leaves near the stem indicate that melons are either ripened or close to getting ready.
6 Signs Your Cantaloop is either overprrip or is not ready yet
- Stem tightly attached: When you give a tug on the watermelon, but it is strongly connected to the stem, it is not ready to take.
- Green color: An underrap Cantalup has a green peel.
- Lack of fragrance: Ripe melons are fragrant. No smell indicates that the fruit is immature and not ready for the crop.
- Peel spots or cracks: Cantalup rind should be difficult. If it gives it when it is pressed or there are fleshy, sinking spots or cracks, then the fruit is an overrip.
- Fermented fragrance: The overprip fruit starts sugary fermentation and has an vinegar or fluffy odor.
- Mold: Black or green molds on the peel or around the stem indicate that the watermelon is an overrop and it should be abandoned.
How to cut and store store cantalup
When the cantalup is ready for the crop, give a tug to separate the fruit from the stem. The stem end should show a little depression with giving a little bit when pressed. It is not recommended to cut fruits from the vine. Handle the melons gently chopped to avoid abetment.
Store ripe melons in the refrigerator for the entire, five days. If your cantalup is not fully cooked, you can keep it at room temperature for several days. It will not become any sweet, but it can be soft.
Wash the peel before cutting and remove it before refrigerating it. The prepared watermelon lives in an airtight container for three or four days in the refrigerator.
Cantalup can also be cube, frozen on trays, then packed in plastic bags or containers. It maintains a taste of up to six months in the freezer, but is best used as a component in drinks or ripe dishes.
Fasting
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The safest method is to tug on the fruit. When it is easily separated from the stem, it is called “full slip” and means that watermelon is ready. Color and fragrance are also clues that your cantalup is ready to take.
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The ripe cantalup has a sweet, honey aroma with a sign of musk.
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Keep in the refrigerator for five days without cooked watermelon. Cut melons in airtight containers to maintain refrigerated textures and taste for three to four days.
