Everyone has theories about how to ripen fruit. Knock on the melons to see if they are ready. Check for bruises in the supermarket to see if they are beaten up. Feel the softness of the peach to determine whether it’s going to taste like an orange rock or nirvana.
Cantaloupe is one of those dicey fruits. We have a garden that regenerates annually due to the composting material put into the dirt. We work it into the soil, and magical things pop out over the summer. This year we got cantaloupes. Early in the summer, I had our 14-year-old daughter Skyler pick one. It was so tasteless and hard that we threw it out.
Later, another cantaloupe developed. I let it grow and grow and grow, testing it regularly after mowing the yard. “Hmmmm, is it ready? No, not yet. Give it a squeeze. Still pretty hard. Wait till I mow next week.”
Since it seemed like it would never mature, I finally picked it when it got to be the size of my head. I knew it was still not quite ripe, but I was ready. The next day I played golf with two buddies. I spoke about the dilemma. Both mentioned the paper bag trick.
Over lunch after our round, they said to put the cantaloupe in a bag for 48 hours. It would turn into the juiciest, tastiest cantaloupe ever, they both concurred. As a skeptic, I kept my distance. It was hard not to share their enthusiasm. Having eaten way too many tasteless, hard, chewy fruits in my life, I knew not to get overly enthusiastic.
I did as I was told. I cut it up that night and served it to Skyler and her brother Kirby, both cantaloupe lovers and aficionados. It failed. Not spectacularly, but there was no question it still needed more seasoning.
So, if you need to ripen those plums, peaches or honeydew melons, give it 48 hours plus some. Maybe another day will do the trick.
Cantaloupe is one of those dicey fruits. We have a garden that regenerates annually due to the composting material put into the dirt. We work it into the soil, and magical things pop out over the summer. This year we got cantaloupes. Early in the summer, I had our 14-year-old daughter Skyler pick one. It was so tasteless and hard that we threw it out.
Later, another cantaloupe developed. I let it grow and grow and grow, testing it regularly after mowing the yard. “Hmmmm, is it ready? No, not yet. Give it a squeeze. Still pretty hard. Wait till I mow next week.”
Since it seemed like it would never mature, I finally picked it when it got to be the size of my head. I knew it was still not quite ripe, but I was ready. The next day I played golf with two buddies. I spoke about the dilemma. Both mentioned the paper bag trick.
Over lunch after our round, they said to put the cantaloupe in a bag for 48 hours. It would turn into the juiciest, tastiest cantaloupe ever, they both concurred. As a skeptic, I kept my distance. It was hard not to share their enthusiasm. Having eaten way too many tasteless, hard, chewy fruits in my life, I knew not to get overly enthusiastic.
I did as I was told. I cut it up that night and served it to Skyler and her brother Kirby, both cantaloupe lovers and aficionados. It failed. Not spectacularly, but there was no question it still needed more seasoning.
So, if you need to ripen those plums, peaches or honeydew melons, give it 48 hours plus some. Maybe another day will do the trick.
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