Page 42 - Bringing out the Potential In Our Children - Gardeners - Food Producers

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Growing Lettuce

Melons Always allow melons to ripen on the vine.

Muskmelons (also called cantaloupe, rock melon)

Picking muskmelon when they are ripe is crucial to getting
good flavor since the plants provide the fruit with much of the
natural sugar during the last few days of ripening. Melons that
are ripened off the vine (most store-bought melons) just don't
taste as sweet.

Muskmelons are ripe when the rind is tan rather than green
between the surface netting. Many will have a strong melon
fragrance, and the surest sign that the fruit is ready is a crack
that forms on the stem right near the point of attachment with
the melon. This crack signals the "slip" stage, and in a few

days the melon will slip off the vine with minimal pressure. If
you have to work to separate the melon from the vine,
chances are the fruit is not ripe.

Muskmelons are overripe when the outer skin softens, making
it easily penetrable by birds and bees.

Watermelons

When ripe the curled tendril at the stem end dries to brown,
the underside of the melon turns yellow or cream-colored, and
the melon will give a deep, resonant sound then thumped. The
melon's skin also becomes dull and is difficult to penetrate with
your fingernail.

Most melons will ripen a little bit more for 2 or 3 days after
they're picked. Store melons at room temperature until they
are totally ripe, then refrigerate for several weeks. Melons can
be pureed or cut into pieces and frozen.

Honeydews

The number 1 mistake home gardeners make is picking
honeydews too early. Keep a record of your variety's maturity
date and keep the melons on the vines at least until then, a bit
longer if you've had a cool spell during the season. They will
improve for a few days after picking if kept at room
temperature.