Storing and Handling Melons

August 12, 2016: This is a re-post of a blog from August 2013. Melons are coming in strong right now. Soon to be followed my winter squash and more fruit, yay! Sometimes it is easy to forgot that, though we are organic, we still need to wash melons, and all produce from ANY Market or vendor before eating.

August, 2013 repost; The most important thing to know about melons, any melons, is that you need to wash the melon before you cut into it. Even though you don’t eat the outer rind of the melon, any pathogens on the outside of the melon can be transmitted to the flesh when you cut into the melon.
You don’t need to wash it if you are storing it. Wash the melon before you cut into it.

Watermelons won’t ripen after they are picked. We are very careful to pick only ripe melons so rest assured the melon you get from us will be at it’s best. It will be heavy for its size and usually have a yellow spot on it’s ‘tummy’ where it was sitting growing on the field.

Cantaloupe, honeydew, and musk melon will continue to slightly ripen after being picked. If you get a really firm melon with no fragrance leave it on the counter for a day or two, it will ripen.
When perfectly ripe, the melon will be firm, the blossom end should smell fragrant and fruity, and the stem end shouldn’t smell like anything. If the stem end smells musky or moldy it is over ripe.

Watermelons whole will keep in the refrigerator for at least two or three weeks. If you have a cool room, 55 to 65 degrees it will keep for 3 or 4 weeks. I don’t have anywhere this time of year that stays that cool, maybe you do.
A watermelon cut up will keep in an airtight container for 3 or 4 days.

Ripe melons, cantaloupe, honeydew, and musk melons will keep in the refrigerator 7-15 days depending on the variety. They will be good and safe to eat but they might be a little over ripe if you leave them a couple weeks.

You can freeze any melon in an airtight container and use them in smoothies or fruit soups.

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