Along with sunsets that stretch late into the evening, the hum of cicadas and the sudden switch to flip flops, the emergence of melons at prime spots in produce departments is a sign of summer throughout the U.S.
And watermelon and cantaloupes help anchor the summer melon category. These heavy hitters demand some extra effort to prepare, but their juicy, aromatic sweetness usually makes it worthwhile.
The work begins by selecting the best fruit, which can feel like as much of an art as a science. The Packer has picked up a few melon picking tips from experts so that retailers and shoppers are armed with a few surefire strategies to walk away with the perfect melon.
Mastering a new melon
For the 2023 California cantaloupe season, growers are rolling out new varieties of non-GMO cantaloupes that boast a longer shelf life. These new varieties coming out of the state this summer have been dubbed by breeders as “long shelf life” or “extended shelf life” cantaloupes. Because they have been bred to not ripen too quickly, these cantaloupes will sit on your kitchen counter for several days longer than older varieties, patiently waiting until the perfect moment to enjoy the sweet fruit.
New variety cantaloupes (Photo courtesy California Cantaloupe Advisory Board)
The traditional Western shipper varieties grown in California in recent years had begun to get a bad rap for ripening too quickly and going bad before the consumer was ready to eat.
“It almost became like if they opened the back of the truck and it smelled like cantaloupe, [buyers] didn't want it,” Marilyn Freeman of the California Cantaloupe Advisory Board told The Packer.
Another benefit of the new, longer shelf life varieties is reducing shrink and food waste overall.
“These new varieties are being bred to last longer on the shelf so they reduce food waste, and many retailers have food waste initiatives that they would like to meet,” Freeman said.
Picking the perfect long shelf life cantaloupe
The most important thing about these new varieties is to not overthink the selection process, Freeman said. Determining ripeness on these new melons is a bit different than traditional Western shipper varieties.
“We've been doing a lot about educating people on how to pick a cantaloupe, which in many ways is easier because there are fewer indicators of ripeness than there used to be,” Freeman said.
While the traditional varieties used to be known for their ripeness by the sweeter fragrance that was given off from the ethylene gas emitted throughout the ripening process, the new melons are bred not to release ethylene gas, thus slowing the ripening process, Freeman said. (This means it's safe to stop sniffing cantaloupes!)
Instead, the most important sign to for assessing ripeness in the new cantaloupe varieties is a creamy or even green-tinged hue. Additionally, look for a blossom end — the end of the melon opposite the stem — that has slight cracking or gives slightly when you press on it gently.
You no longer must eye the end for netting or a slipped stem. According to Freeman, the new varieties of melon can retain a bit of stem even at peak ripeness, unlike older varieties.
How to assess a ripe watermelon
“The National Watermelon Promotion Board has many educational tools and point-of-sale materials available for retailers to educate customers on how to choose the best watermelon,” said Juliemar Rosado, director of retail and international marketing for The National Watermelon Promotion Board.
The key to selecting the perfect watermelon is by following a "look, lift and turn" approach, she said.
“First, look at the watermelon and make sure it's free of any major dents, gashes or bruising. Second, lift it up; a watermelon should be fairly heavy for its size at 92% water,” Rosado told The Packer. “Last, turn it over and look for a creamy yellow spot — often referred to as the ground spot to show where it sat on the ground and ripened in the sun.”
Ground spot on a watermelon (Photo courtesy The National Watermelon Promotion Board)
Once you've pinpointed the yellow ground spot, it's time to bring your watermelon home to enjoy — rind and all.
“Watermelon is also 100% edible, including the rind, making it a zero waste food,” Rosado said.