I grew up in a large family in eastern Idaho. Although we have a big garden, growing melons is something we have never done before. So, my first experience of growing watermelon was when I finished at home. I remember it well. I was excited to see the shape of the fruit and then I waited for what seemed like an eternity. I finally decided it was time to harvest the melons — big mistake. It is not yet ripe and, unlike tomatoes, once it is picked it does not ripen.
Since that first epic failure I have successfully grown and harvested many sweet watermelons.
Maturation basics
Some fruits continue to sweeten (ripe) after harvest, and some do not. Those that continue to ripen after harvest are called climacteric and include tomatoes, apples, peaches, cantaloupe, and bananas. Those that are not sweet after harvest are called non-climacteric and include grapes, raspberries, watermelon, squash, pumpkins, and strawberries.
Even climacteric fruits should be harvested when they are almost ripe.
Squash and Pumpkins—non-climacteric
There are three things to look for when harvesting winter squash and pumpkins:
- Ripe color—most winter squash and pumpkins change color as they ripen.
- Woody stem—the pedicel (flower stem) changes to a tan color and becomes woody in the mature fruit.
- Hard rind—The rind of ripe melons should not leave a black mark when pressed with a thumbnail.
- Winter squash and pumpkins should be stored at 50 – 60F with low humidity.
Cantaloupe—climacteric
Cantaloupes are probably the easiest melons to harvest at the right stage, but they can easily become overripe.
- Skin color—the skin between the webs turns from green to yellow as it approaches maturity.
- The soft spot – the top of the fruit blossom should be slightly under pressure
- Stem slip- with a little pressure the stem should separate from the melon. If the stem separates on its own, the melon is probably ripe. Because they are climacteric, partial slip melons are still sweet.
- Aroma—cantaloupe should have a strong muskmelon aroma when ripe.
Ripe cantaloupe should be stored cool (32 – 40F) and moist. If it is not fully ripe then it should be kept cool (40 – 50F) and moist.
Honeydew—mostly non-climacteric
- Color—the honey skin changes from pale green to yellowish white.
- Aroma—ripe honeydew melons give off a light, pleasant aroma.
- Soft spot—the blossoming end of the fruit yields less to pressure.
Honeydew melons are best stored at 50F in high humidity.
Watermelon—non-climacteric
- Spoon and thread—has a leaf, a spoon-shaped stipule, and a root attached to the vine where the watermelon is attached. While these may dry out before the watermelon is ready, they tell you when to look for other signs.
- Loss of luster—the luster of the skin turns red as the watermelon ripens.
- Ground spot-the ground spot changes from a pale green to a buttery yellow color.
Watermelons can be stored for several weeks at 50 – 60 degrees but must be refrigerated after opening. The sign after harvesting is the color of the sap that flows from the cut stem. In a ripe melon it will be a caramel color, but since it has been harvested, it is more than a sign of peace of mind.
Enjoy your melons.
