Can cut melons ripen at home?

How to speed up ripening

What to do if the melon turns out to be unripe?
That's right: keep it fresh at home in a certain way. Most varieties can be stored for up to 6 months, therefore, green, not in color, but in condition, the melon still has a chance to delight with its sweet filling. Let's figure out how the storage and ripening process goes. Only undamaged fruits can be stored. Carefully inspect the pumpkins, clean them from dirt, but do not touch the stem. Place the fruits in a dry place with good ventilation - this way you can store the melon for about a week. But if the pumpkin is completely green, then this method will not work. The fruits can be stored in the refrigerator in the vegetable compartment for about a week. For long-term storage, that is, more than a month, pumpkins are placed in specialized fruit storage facilities and special refrigerators.

It is important to understand why some varieties can be stored longer than others. Varieties of melons are conventionally divided into three large groups:

The first includes early ripening varieties, which, due to accelerated growing season, cannot be stored for a long time. The maximum period for which they retain their taste is 7 days.
The second group includes some early varieties, as well as mid-early ones. During the growing season, they manage to gain enough nutrients and minerals to last a little longer - up to 3 weeks. However, in this form they lose their sweetness over time.
The third group contains mid-season and some late varieties. Such fruits can be stored for up to 5-6 months. Usually, it is these varieties that are sent for ripening, since for some time they acquire all the taste qualities, but then, during long-term storage, they begin to gradually lose them.

Long-term storage methods require a certain approach so that sweet pumpkin survives well until it is eaten. The fruits are destemmed, laid out on a tarpaulin or bare ground and left uncovered for 15 days. Fruits must be turned every 4 days. This method is suitable if you know for sure that there will be no rain during this period, since pumpkins quickly deteriorate when in contact with water. During warming up under the sun, vegetation processes completely stop.

When a small number of fruits ripen, they are hung in nets or fabric bags

But it is important to take precautions: the room must be dark, cool and dry, otherwise the pumpkins will begin to rot. It is easy to organize such a storage: several tiers of poles with a diameter of at least 12 centimeters are fixed between the pillars, on which fruits are hung in nets

Or you can use cages whose bottom is lined with straw. But with this storage method, you will need a large number of cells, since the fruits in them should not touch each other.

As is known, late-ripening varieties have sweet flesh not immediately, but after they have rested well. Many people are interested in the question of why this happens. It's all about the chemical reactions that occur in the pumpkin after it is separated from the bush.

The fruits of late-ripening varieties are picked before ripeness and left to bask in the sun so that they gain sweetness. In this case, they turn the side that was facing the ground when ripe.

After a week of “tanning” in the sun, they are removed to a dark, cool place with low humidity, where they quietly complete ripening. And when it becomes cloudy, cold, or even snowy outside, you and your loved ones will be able to enjoy juicy, sweet melons.

>Video “How to choose a ripe melon”

From this video you will learn how to choose a ripe, sweet melon without nitrates when purchasing.

>What to cook with unsweetened melon? 5 best recipes

Will it be possible to ripen at home?

Can melon ripen at home? Yes, it ripens not only in the garden. It is enough to place the fruit in a dark, warm or cool (depending on the variety), dry place. Early varieties ripen faster - warmth suits them; late varieties, on the contrary, cool. The optimal temperature for storage is 0 °C.

The shelf life of sweet melons can be long if they were prepared for this in advance: cut at the right time (not green and not quite ripe), heated in the beds. Premises for long-term storage should be dry, dark and cool.

If you bought a melon, and later, upon closer inspection, discovered that the fruit is green, do not be upset. He may well finish it by lying at home. The main condition for successful ripening is not to cut the melon. Once cut, it will not be able to be stored and ripened for a long time.

How long will it lie

A melon picked before its due date (completely green) does not ripen well or remains unripe. At the same time, her taste deteriorates. Gardeners have noticed that fruit covered with a pronounced mesh ripens better.

The storage duration is also affected by the variety. Early varieties are stored for only a week after being removed from the garden. Mid-early and a small number of early varieties can last up to 21 days.

What to do if the melon is not ripe

What to do if the melon is not ripe? It was probably taken from the garden when it was green, and that’s why it doesn’t ripen. Experienced housewives advise not to be upset and use the fruits for culinary purposes . For example, make jam.

The recipe is simple. The melon is washed, peeled and cut into cubes. Per kilogram of raw materials you will need 1.2 kg of sugar. Half of its volume is poured into the cubes overnight, or for 12 hours, so that the pulp produces juice. Then add the remaining sugar and let it simmer for 8-10 minutes. Then the syrup is left to cool thoroughly (for 7-8 hours) and boiled again until ready. The result is a delicious, aromatic jam.

If you add lemon or orange zest, it will be even tastier. You can also add a cinnamon stick per kilogram of raw materials or ginger. The taste is spicy. If you twist the pulp and boil it with added sugar, you get a delicious puree.

Choosing optimal conditions for ripening

It is best to send sweet fruits of late varieties for ripening. During ripening, such varieties acquire sweetness and benefits. But early varieties can also ripen at home, although their taste will deteriorate slightly. For ripening, choose a dark, well-ventilated, warm and dry place.

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To make the melon ripen at home, do the following. If after several days ripening does not occur, experienced gardeners advise placing a ripe apple next to it (it accelerates ripening).

If the variety is late, then it ripens longer and needs to sit not for a couple of days, but for two or three weeks, or even a month. What can be done to achieve such fruit? It is better to ripen late varieties in cool, dry and dark rooms so that they do not spoil in the heat.

Be careful ! It is better for those with diabetes to avoid melon. Ulcers and gastritis are also reasons to reduce the consumption of melons to a minimum. Nursing mothers are not recommended to eat more than one or two pieces, otherwise the baby may experience bowel problems.

We store it until it's ready

Will the green melon make it home? To make it “get there”, use the recommendations of the previous chapter . There are several other features that should be taken into account when storing the product. After picking or purchasing, it is advisable to place the fruits so that they do not come into contact with each other.

This method of ripening has proven to be excellent: hanging melons in a net or bag in a room with appropriate conditions (dark, cool, dry). The tails are not torn off or cut off - rotting may begin in this place.

Methods for ripening tomatoes at home

1. Traditional - in a well-ventilated and fairly humid room with a temperature of 20-25°C. Tomatoes are laid out on shelves, in baskets or boxes in several layers (no thicker than 20 cm) and checked every 3-5 days: ripe fruits are taken and those with damage are destroyed.

The conditions for ripening tomatoes can be changed at your discretion. If you want to speed up this process, increase the room temperature to 28°C, provide bright lighting and place a few red (fully ripe) tomatoes, red apples or bananas among the green and blanc fruits. The fact is that the ethylene gas released by these products contributes to faster ripening of tomatoes.

To speed up the ripening of tomatoes, add a banana to them.

2. Layer-by-layer ripening of tomatoes. Unripe fruits are placed in any container in 2-3 layers (with each layer layered with paper or dry sawdust) and loosely covered with a lid to allow air to flow to the fruits (instead, you can shade the fruits with a cloth). Harvested tomatoes are stored at a temperature of 12-15°C and a humidity of 80-85%. Typically, such ripening lasts 30-40 days, but if necessary, it can be accelerated using the method described above.

3. Ripening tomatoes on the bushes. Plants are dug out from the garden bed along with their roots, shake off the soil and hang in a dry, well-ventilated and warm room with the root system facing up. In this case, the bushes should not touch each other so that there is good ventilation between them. Nutrients are transferred to the fruits from the roots and leaves, so such tomatoes often not only ripen, but also become larger.

Ripening tomatoes on bushes can be done in another way:

The plants, along with a lump of earth, are placed in boxes and the containers are placed in a greenhouse or veranda. Once a week, the bushes are watered at the root and the ripened fruits are picked from them.
Dug up or cut bushes (without an earthen ball) are placed with their tops in the middle of a stack 60-80 cm high, covered with straw on top. Every 5-6 days, in warm weather, the straw is removed and ripe fruits are collected, after which the stack is covered again.

Even if you weren’t able to pick your tomatoes on time, before frost sets in, there’s no reason to be upset! After all, you can also make delicious salads, pickles and marinades from green tomatoes.

Are there any other ways to freeze melons for the winter?

Sugar syrup or sweet fruit juice will help preserve the melon pulp in its original form. To prepare the syrup, take water and sugar in equal parts, heat the mixture, stirring until the sugar dissolves and the liquid boils.

Melon slices, placed in a container for freezing, are filled with chilled syrup, closed and placed in the freezer. The same applies to juice, which is pre-mixed with sugar. Watermelon, pineapple, orange and peach juice go well with melon.

If the melon grown on your own plot turns out to be too soft and juicy, you should not give up the idea of freezing it. The peeled slices are crushed in a blender and the resulting puree is placed in containers for freezing. If the pulp is not sweet enough, you can add sugar or honey. Based on such a product, it is easy to prepare healthy, thirst-quenching ice cream and all kinds of desserts.

Homemade melon sorbet

To prepare an original homemade delicacy for all family members, you will need a sweet, ripe melon, which is washed, cut, seeds removed and cut into small cubes.

For 6 servings of dessert take:

1 cup of sugar;
1 glass of water;
4 cups melon pulp, diced;
a little lemon or orange juice, to taste.

Cooking method

A syrup is made from sugar and water, for which, stirring the liquid, bring it to a boil over low heat. Then the syrup is removed from the heat and cooled.
Melon cubes, cooled syrup and lemon juice are mixed in a blender until a smooth, airy puree is obtained.
The resulting puree is placed into containers, leaving a couple of centimeters to the edge, and frozen.
To prevent large ice inclusions from forming in the sorbet, the thickened mass is stirred again as it freezes.

It is better to keep the finished sorbet at room temperature for several minutes before placing it in bowls.

Little ones with a sweet tooth will love sorbet with creamy yoghurt. In this case, you can sweeten the dessert with powdered sugar, and it would be a good idea to add pieces of candied melon or watermelon to the freezing mixture.

Useful properties of "Torpedo"

The effect of Torpedo melon on the body is varied, but the benefits far outweigh the harm.

Consuming the product for 4-5 days normalizes metabolic processes and cleanses the digestive tract.
It has a mild laxative effect, so it is useful for constipation and hemorrhoids.
Due to its high iron content, it saturates the body with oxygen and increases hemoglobin.
Ascorbic acid increases defenses and helps fight diseases.
Removes excess fluid, exhibiting a diuretic effect.
Reduces cholesterol levels.
Infusions on the peel have antidepressant and sedative properties and help relieve fatigue.
Use of antibiotics during treatment helps remove their excess.
With long-term use of the product, deposited salts are removed from the joints.
Folic acid is good for pregnant women.
Has a general rejuvenating effect.

Whatever the usefulness of the Torpedo melon, its value is manifested only under certain conditions:

the fruit must be ripe and not infected with diseases;
use - in moderation.

How to Make a Cut Melon at Home to Ripe

You know, the green ones also look like a dashboard. It’s just that if they bought it here, then most likely it’s just green, and if they brought it from the south, then most likely this is the variety, but I think they would know that and they would tell you about a special variety

You know, the green ones also look like a dashboard. It’s just that if they bought it here, then most likely it’s just green, and if they brought it from the south, then most likely this is the variety, but I think they would know that and they would tell you about a special variety

Methods for determining ripeness

How to determine whether a melon is ripe or not? Quite easy, just need a little attention. First of all, ripeness can be determined by smell. Smell the pumpkin. If you can smell a distinct sweet aroma, you can pick it. Depending on the variety, it can be honeyed, spicy or floral. If the smell is heavy, with notes of foulbrood, then the fruit is already overripe. But the lack of smell indicates that it is too early to pick the fruits.

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Pay attention to the condition of the pumpkin peel; it is quite easy to determine its ripeness. Depending on the variety, the color of the peel varies from rich green to bright yellow, but this does not interfere with testing

The color should be even, although perhaps it will be a little lighter on the side facing the sun (in greenhouses in the Urals, this amendment does not really help determine). If you tie up melons in the garden, the fruits should be free of damage (cracks, dents, areas of rot).

Ripe pumpkin is easily separated from the stalk; it is soft on the flower side. Such fruits can and should be collected from the garden so that the melon does not become overripe.

Determining the ripeness of melon and choosing for storage

A good way to determine ripeness is to scratch the skin with your fingernail. If the pumpkin is ripe, the top layer can be easily removed; if dents remain, the melon is overripe. You can find out whether it’s time to harvest the plant by patting the pumpkin with an open palm. The duller the sound after the blow, the higher the ripeness of the fruit.

Tips for preparing and storing melon

If you bought an unsuccessful melon at the market, do not rush to throw it away. Cut into thin slices and lightly dry the product on a porous surface. Then hang the slices to air dry. She should be in the sun for two hours a day. When the plates become limp, twist them into a rope or braid them and air dry them for three days. Store in linen bags or cling film.

If you cut the strips into small pieces and roll them into balls, you get a convenient form for consumption. And if you sprinkle sesame or poppy seeds on the sticky surface, the delicacy will become even more attractive. You can roll the melon into a roll with nut filling and cut into small pieces.

In the age of abundance, it is impossible to surprise at the holiday table with factory-made sweets. But delicacies made from dried melon and served for dessert will add a special charm to the hospitality of the hosts.

Buying the right fruit

The key to successful long-term storage is the choice of a quality product. Fruits reach the shelves from far away: Uzbekistan, Kazakhstan, Krasnodar Territory, Abkhazia, etc. And they are transported by cargo trucks. During transportation, goods often break and even spill over the sides of the car.

To ensure that melon storage does not disappoint, in addition to its appearance, you need to pay attention to possible internal damage. They shouldn't exist

A good fruit has the following characteristics:

symmetrical round or oval shape;
absence of minor damage to the peel: abrasions, scratches, dents;
dense, elastic to the touch, but not hard;

characteristic melon aroma - if it is not there, then the fruit is harvested green and does not have the ability to ripen;
uniform color of the peel - a pale spot on one side from contact with the soil is allowed;
firmly seated, dry stalk.

If there are cracks, deep scratches, especially rot and mold, it is not worth buying even for quick consumption. Such melons are dangerous due to the presence of pathogenic bacteria, and even more so will not be stored.

Fine:

the mesh on the surface is uniform, rough to the touch;
when tapping, a dull sound is heard;
dry tail 4-6 cm long;
the nose is round and hard.

Badly:

strong odor with notes of fermentation or acid;
with a whole peel, one side is softer than the other;
green color;
dark spots.

Freezing melon for the winter

Is unripe fruit harmful?

The maximum amount of nutrients is concentrated in the ripe product. Therefore, an unripe or overripe delicacy will not bring any benefit. In addition, eating green fruit can cause digestive problems. Especially if a person has gastrointestinal diseases, such as gastritis, stomach ulcers. In this category of people, unripe fruits can provoke an exacerbation of the disease.

Classification by degree of maturity

To understand how to determine the ripeness of a melon, it is necessary to consider some nuances. A culture has phases of biological and technical maturation. The first (biological or physiological) is determined by the cessation of growth of fruits and the stems themselves. At this stage, the plant enters the dormant stage and can produce seeds for subsequent sowing.

Important! In the room where melons are stored in winter, the temperature should be within 0...+3°C and the relative humidity at 80–85%. Only under such conditions will the fruits retain their taste.

The ripeness of one melon may differ from another. This is due to the fact that the plant does not ripen evenly, even if all the fruits grow in the same bed. This happens, for example, with tomatoes or cucumbers.

How long a melon ripens depends on the variety. This must be taken into account when choosing and planting a plant. Indeed, in case of late harvesting of fruits that are already ripe, the product will be unsuitable for transportation. And early harvesting will not allow the fruits to acquire the desired sweetness and aroma.

According to the degree of ripeness, melons can be:

Non-commodity. In agriculture, such fruits are given to livestock as feed. They are unsightly and may be cracked or dented.
Technical. The degree of maturity is determined by the variety. There are early or late ripening species. At this stage of maturity, the Cucurbitaceae family is suitable for technical purposes such as pickling or canning.
Green mature. Harvested before biological ripeness. They are allowed to lie down and ripen indoors.

How often do you need to water melons and what does it depend on?

The frequency and intensity of watering melons depends on what stage of growth the plant is in. Before the melons bloom, they do not need too much watering; approximately once every two days, about 3 liters of water should be poured under each bush. As soon as the period of active flowering begins, the plant requires another type of watering, in which its frequency is reduced to 2 times every 7 days, but the volume increases to 6 liters. After the flowers begin to transform into fruits, watering is carried out even less frequently, approximately once every 10 days, and more water will be required - from 10 to 12 liters for each planting. Before harvesting, watering stops altogether; this occurs within 10-14 days.

Video “How to choose a ripe melon”

We start choosing a delicious melon with its appearance. It must be intact, of a beautiful natural shade (depending on the variety), without dents from impacts, rotten areas, cuts or other damage

We pay attention to the smell emanating from the melon: it should be spicy, honey, with notes of vanilla, sometimes pears, pineapple

We take the melon in our hands and feel it: it should spring. This means the ripeness of the fruit. Unripe melons have a hard surface, soft, on which marks remain - overripe, having lost their taste and beneficial properties. When you tap a ripe melon, you will hear a dull sound. If she “sounds” loudly, then she should have finished singing more.

Let's summarize the main characteristics of a ripe, tasty melon:

It has a pleasant honey smell - you won’t confuse it with anything else. It's a good sign if you walk up to a stand of melons and can clearly smell their fragrance.
Elastic - when you press your finger on the surface of the fruit, you feel how it springs.
The surface is without greenery or dents - most varieties have a yellow peel.
When struck, there is a dull sound rather than a ringing or “sinking” sound.

When we intend to buy a melon, we look for the sweetest one, since it will be the most delicious for us. The taste qualities of this fruit depend not only on the degree of ripening, but also on the variety. So, how to choose a sweet melon in principle, let’s take a little look at the varieties.

The sweetest, and also the most common, are melons:

“Kolkhoznitsa” (large, with smooth skin of bright yellow or greenish-yellow color with pronounced veins).
Honey (with an oval shape, a greenish or ocher pleasant color, an incredible honey aroma and a characteristic sweet taste).

Pineapple melon (early, this is what we see first in stores; the shape is oval, the skin is smooth).

Musk (one of the smallest varieties, with an oval shape, characteristic pronounced grooves).

To taste self-grown melons at their best time, you should remove them from the bush in time. How do you determine the ripeness of a melon in the garden before picking it?

The peduncle is dry or very sluggish.
The fruits no longer grow.
The color of the peel characteristic of the variety (remember that the side warmed by the sun ripens first).
A clear pleasant aroma (in some varieties it happens if you lightly rub the skin).

When you cut a melon from the garden, don't be alarmed if there are some greenish areas in it. The fruit cannot ripen evenly at the same time, but the taste does not suffer from this.

From this video you will learn how to choose a ripe and sweet melon.

In order not to make a mistake in choosing a ripe product, whether in the store or at the melon patch, you need to follow the advice of experts, paying attention to:

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the color of the peel, green shades on which directly indicate the immaturity of the fruit, with the exception of cases where the green tones on the peel are due to varietal characteristics;
excessive density of the melon surface, which also signals the immaturity of the pumpkin;
the presence of a pronounced aroma that is not characteristic of unripe fruits;
the degree of dryness of the stalk, in which the drier it is, the more ripe the melon;
the softness of the opposite end of the fruit, which indicates the ripeness of the pumpkin.

What to do if the melon is not ripe: storage rules for fruit ripening and tips for choosing

Melon is a juicy, aromatic and healthy dessert. It cleanses the intestines, removes waste and toxins. Another of its advantages is its rejuvenating effect. The composition of melons includes: potassium, magnesium, iron, phosphorus, vitamins C, A, group B. But most importantly, this sweet fruit can be consumed without harm to the figure - its calorie content is only 38 kcal per 100 g of product.

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But how to choose a fragrant and sweet melon so that it gives pleasure and brings maximum benefits? And what should you do if the purchased fruit turns out to be slightly under-ripe? Read on to learn how to choose the right ripe melon and how to ripen melons.

Growing mint

Growing spicy and aromatic herbs on the balcony is the most rational use of a small balcony area. For example, mint does not require costs, careful care and gives a significant return on production. You can get enough products to eat both fresh and dry for the whole family.

Mint has more than 10 varieties used for food. Most of the species are wild plants that have specific habitats. The following are widely known as cultivated ones: peppermint - a hybrid of wild mint and water mint, lemon mint, apple mint and others.

Mint is a perennial herbaceous plant, so it should be grown on the balcony in containers with soil that are spacious enough to allow the rhizome to fully develop, and at the same time, compact and light enough to be able to bring the plant into an apartment or place it in the winter. wintering in a barn, garage, greenhouse to protect the roots from freezing.

Plant care is minimal. The only condition for growing mint on a windowsill in winter is maintaining a high level of air humidity.

Mint does not tolerate dry air well. Mint can be fed with any complex fertilizer for indoor flowers. But, under no circumstances should you get carried away.

It should be remembered that mint will be eaten, so you don’t need excess nitrogen at all.

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Growing seedlings

All melons are quite fragile, which is why many vegetable growers do not plant them in advance, which is fundamentally wrong.

In order to get sweet melon fruits at the beginning of August, it is better to plant the seeds in special peat tablets or small cups . In this case, it will be possible to avoid death due to a sudden drop in ground temperature. Melons grow in cups the same way as in open ground.

Seed preparation

For planting, select seeds collected 2 or 3 years ago. Last year's seeds grow into plants with powerful stems, but a minimal number of ovaries (flowers are predominantly male). It is unlikely that you will be able to get a good harvest of melons.

Before planting you need to:

check the quality of seeds;
carry out hardening;
stimulate growth rate.

To check the quality, the seeds are dipped in a solution of table salt and kept in it for at least 25 minutes. Floated seeds are considered unsuitable for planting.

To protect future seedlings from weather changes and to ensure better germination and growth rate, the seeds are hardened.

For this:

heat the water to a temperature of 35 degrees and fill the container with the seeds with it;
leave in this position for a day in a warm room;
after 24 hours, the seeds are removed from the water and placed in the refrigerator for another 18 hours.

If the weather outside is warm or the seeds are planted in a greenhouse, then hardening is not necessary.

It is enough to fill it 12 hours before the planned planting using a solution of boric acid and zinc sulfate (or use another growth stimulator).

To protect the seeds from rotting during the growth process, they are placed for 15-20 minutes in a 2% solution of potassium permanganate (1 teaspoon per 0.3 liter of water).

Planting seeds

Technology for planting seeds at home:

When planning to sow seeds directly into open ground, wait until warm weather sets in. The soil layer must warm up to a temperature of at least 12 degrees. Plants do not germinate well and do not grow at low temperatures. When using cups or peat tablets, planting is carried out no earlier than 2 weeks before planting the seedlings in open ground.
In cups with a diameter of less than 10 centimeters, 1 seed is planted to a depth of 15 millimeters.
Containers filled with seeds are placed on a well-lit windowsill and watered with a small amount of warm water.

It is important to remember that melon is heat-loving; until the first shoots appear, the room temperature must be maintained at 27-30 degrees. Seeds do not grow well in the cold.

When planting seeds in containers, particular importance is attached to the quality of the soil mixture.

Seedlings grow best in soils consisting of the following elements:

humus;
garden soil;
sand;
purified peat.

Everything is taken in equal quantities and must be enriched with mineral fertilizers designed specifically for melons.

Seedling care

Care includes the following:

The first shoots will appear after 10-15 days, but seedlings are planted in open ground no earlier than after 30-35 days.
After seed germination, the air temperature in the room is reduced to 20-25 degrees.
The seedlings are watered with warm water. Do not flood the pots; water should not get on the leaves.
About a week before planting in open ground, melons begin to harden, for which the air temperature is reduced. This is done gradually, during the day the air in the room is heated to 17 degrees, at night only to 12-14.
The room is regularly ventilated.
No earlier than 10 days before planting, complex fertilizers are applied to the soil.

How to choose a sweet Torpedo melon, what is the difference between this variety

Torpedo melon is considered one of the best and most popular varieties in our area. This variety comes from Uzbekistan, has an oblong shape and a characteristic light yellow color. The variety received its name accordingly due to its shape, which is outwardly similar to a combat torpedo.

Like any type of melon, “torpedo” should be selected primarily for its dry tail, persistent, pleasant smell and soft “nose”. If we are talking specifically about the taste characteristics of this variety, we should take into account that it, first of all, should have an elongated shape, yellow color, fine mesh and bright yellow longitudinal stripes. Moreover, the latter should not be continuous, but scattered along the vegetable, like a dotted line.

Also note that the seeds in a ripe melon should come away from the pulp without any problems, and specifically in the “Torpedo” they should have a mucous membrane. Useful tips, educational articles for summer residents and gardeners

Planting, care, harvesting. Of course, there is a lot of information about flowers, berries, and mushrooms. On the pages of the website "Useful Trava.ru"

Useful tips, educational articles for summer residents and gardeners. Planting, care, harvesting. Of course, there is a lot of information about flowers, berries, and mushrooms. On the pages of the website "Useful Trava.ru"

Useful tips on choosing melon and storing it

The shape and even color of the melon depend on its varietal. The quality of the peel can also be different: smooth and shiny, rough and with veins or stripes, in a mesh - the thicker the mesh, the tastier the melon.

You need to evaluate the melon in cross-section. For high-quality naturally ripened fruits, the seeds should be the same in size and shape, and should not be empty. And they will easily move away from the pulp.

The color of the pulp also corresponds to the varietal of the melon: from white, yellow, greenish to saffron. This is determined by the amount of the beneficial substance carotene (provitamin A) in it, which, for example, carrots are rich in and valuable.

It is not recommended to buy cut melons for several reasons: they may have been stored outside the refrigerator, the cutting may have been in unsanitary conditions - all this threatens disorder or even poisoning. If there is part of the melon left until next time, be sure to place it in the refrigerator, because in the heat the melon pulp can quickly turn sour, but you cannot store it in the refrigerator for a long time - harmful ethylene gas will be released

It is still very important to get not only the taste, but also the whole

So, we tried to tell in this article everything we know about how to choose a melon that is of high quality in all respects - ripe, sweet, aromatic and, according to this data, healthy: by the appearance of the melon fruit, by its elasticity, by its sound, by aroma and even the pattern of the mesh. They spoke briefly about the most popular varieties of melon and the best time to purchase them, as well as where to buy them correctly with a certificate for the products sold, guaranteeing the quality of this popular melon crop. Perhaps you also have your own secrets on how to choose a melon that is unmistakably ripe and tasty. Most likely, most of our readers know what a good melon looks like. But we hope that our advice will be useful.

Methods for determining watermelon ripeness

At first glance, ripe and green watermelons do not differ - obvious differences become noticeable only if you cut the product. This similarity is not beneficial to the buyer who wants to purchase a sweet, juicy fruit. Because of this, situations often occur when a person only learns about the quality of a product at home.

Did you know? In South America, mini watermelons grow naturally. They look like gooseberries in appearance, but taste like cucumbers.

Experienced vegetable growers can easily determine the ripeness of berries. The tips below will help you choose a quality product in your own garden and when purchasing.

In the garden

You can determine the maturity of a product by its appearance. Agronomists name five main signs of ripeness of berries that are still in the garden:

The outer layer is shiny, there is no plaque, the surface cannot be scratched or pierced.
The stripes on the peel are clear, without blurring.
On the side that was on the soil there is a yellow or light brown spot.
When tapped, a loud resonating sound comes from inside.
The tail that connects the watermelon to the melon has dried out.

The fifth point is the most important. A dry tail indicates that the berry has ripened and finished ripening - now it does not need nutrition from the main bush. Thus, the plant itself gives a signal to stop growing.

A fruit that meets all the specified characteristics can be immediately picked from the garden.

Did you know? In 2005, an Arizona farmer grew a record watermelon weighing 122 kg.

Before the purchase

A quality watermelon in stores can be identified by the same characteristics as in the garden.

Also pay attention to the following recommendations:

The purchase time should be “watermelon” - from late summer to early autumn. By this time, the harvest is finally ripe.
Avoid products with cracks, nicks or cuts.
Ask about the type and characteristics of the product being sold - a conscientious seller will answer all your questions.

Many sources advise choosing fruits weighing 5–7 kg. The advice is partly justified: these are average cultural indicators. However, the weight and even the shape of the watermelon depends on the variety that the farmer grows. For example, varieties Bolshoy Sakharny, Kai, Podarok Severu are characterized by a weight of up to 10 kg. There are also small-fruited hybrids - Ogonyok, Moon, Shuga Delikata; their weight does not exceed 4 kg

Therefore, it is important to know which variety you are buying

Important! Buy food only from places with the necessary certification. In a roadside shop, the watermelon may be ripe, but the quality of the product can be questioned.

How to determine the degree of ripeness of a melon

It’s not difficult to determine whether the melons in your garden are unripe or are ready for harvest. If the melon has a strong, pleasant aroma and has a smooth, evenly colored skin without unevenness, it is most likely ripe. Such a fruit should have a characteristic honey or floral aroma. But if a hint of foulbrood is mixed in with the pleasant smell, the melons are most likely overripe.

Meanwhile, it is not difficult to determine whether the pumpkin is ripe to standard. And the main assistant in this is smell. A fully ripe pumpkin will definitely have honey or floral aromas with a spicy undertone. And the absence of a pleasant smell is guaranteed to indicate that the fruit is unripe.

In addition, the level of ripeness of a given product can be determined by:

the stalk, which should be dry and easily separated from the fruit, while an unripe pumpkin has a green stalk;
by the dull sound that a ripened product makes when patted with the palm of your hand;
by the even and uniform condition of the peel, if we are talking about single-colored fruits.

Separately, I would like to give some advice on identifying melon fruits with a large number of nitrates. Fruits purchased in June or July will a priori be nitrate, but purchasing a melon in September does not at all protect you from the “chemistry” inside.

Of course, it is simply not possible to externally identify, without having any special devices at hand, a vegetable “stuffed to the brim” with nitrates. At the same time, if you see clearly visible longitudinal veins, this is a clear sign of the presence of nitrates inside. Such a fruit will have almost no odor, the seeds will be empty, with a grayish tint.

And finally: even if you are well aware of what signs to use to select a quality fruit, this does not give you complete confidence. The fact is that you can purchase the fruit near highways or land that does not have the necessary documentation and is simply not intended for growing these vegetables. Melons themselves are not an easy food for the stomach, and the presence of additional heavy metals and carcinogens is unlikely to benefit it.

Melon on the balcony

Before growing melons on the balcony, you should decide on the variety. If you are a resident of the southern regions of Russia, then you will be able to grow a large-fruited melon on your balcony (the question is why, when in places where melons and watermelons naturally grow, they cost pennies, it’s usually not worth it). After all, we are talking about an experiment, and the results obtained are the tenth thing.

No one specifically set out to create melon varieties for growing in indoor or balcony conditions. Therefore, you can use those that are suitable for cultivation in the middle zone and zones of Southern Siberia and the Urals - small-fruited varieties that have a shortened growing season and ripening time - 30-40 days (on glazed balconies - 50-60 days).

The most successful varieties will be: Siberian early ripening, Gribovskaya ground, Cinderella, Northern papaya, Sybarite's Dream or Golden Sweet.

It is best to choose hybrids, as they are more resistant to diseases that can affect a melon in a cool, humid climate, the seeds of hybrids have better germination, and the fruits ripen more quickly.

You can plant a melon either with dry seeds directly in prepared moistened soil (purchased soil “For cucumbers” is used to completely eliminate the possibility of infection with any diseases). Plant 1 seed in a peat (plastic) cup. Shoots will appear on day 4-5. You can first soak the seeds in a solution of potassium permanganate or a seed germination stimulator (Energen Aqua, Bio Master, etc.). In this case, the seedlings will hatch 1-2 days earlier.

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After 5-7 true leaves appear on the seedlings, the top of the central shoot is pinched to activate the growth of lateral shoots.

Initially, the plants are grown on the windowsill of the house, at a temperature of 23-25° C. Before planting directly on the balcony (when the air temperature during the day is not lower than +25° C, and at night +16-18° C), the plants should be transplanted from pots into containers larger size (for example, cut 5 liter plastic water bottles or similar sized containers) When replanting, do not damage the root system of plants.

Further care of the plants on the balcony will consist of periodic watering (once every 3-4 days with warm water +30° C), tying the plants (canes) to strings stretched upward, since melon vines cannot curl on their own.

After flowering begins, male flowers will appear first on the central stem. After 5-7 days, female flowers will appear on the side shoots. They can be easily distinguished by the presence of a small fruit at the base of the female flower. Melon grown on a balcony must be pollinated manually - “flower to flower”.

After the formation of the ovaries and the wilting of the flowers, 2-3 fruitlets are left on each vine, set closer to the base of the vine. The remaining ovaries are removed, and the lashes are pinched, leaving 5-6 leaves for each set fruit.

During this period, the melon is stopped fed with nitrogen-containing fertilizers and is given mainly phosphorus-containing fertilizers.

Each fruit is placed in a separate net and tied to twine or trellis, otherwise it may break. The ripeness of the fruit is determined by the persistent “honey” aroma exuded by ripe melons.

Melons grown at home cannot be stored for a long time, more than a week, and they do not ripen (are not ripened) being harvested unripe.

Pickled melon

This preparation of unsweetened or unripe melon will be an excellent help in winter. A melon appetizer with a sweet and sour taste and pleasant spiciness will complement and highlight the taste of any meat dish. In appearance and consistency of the pulp, melon pieces from a jar are very reminiscent of pineapples. They can even be strung on skewers, alternating with pieces of baked meat, or added to seafood salads.

1.5 kg of unripe melon;
1.5 chili pods;
1 liter of water;
1 tsp allspice peas;
5 tbsp. granulated sugar;
1 tbsp. table salt;
3 tbsp. table vinegar;
0.5 tsp cloves;
black currant leaves.

For pickling, it is better to use melon with dense pulp so that the pieces remain intact after heat treatment.

Wash the fruits thoroughly, cut them in half, remove the seeds.

Carefully trim off the skin and cut the flesh into cubes

Place washed, dried blackcurrant leaves at the bottom of sterile jars, because... This is the only “leaf flavor” that blends seamlessly with melon. We also put chili peppers there (0.5 liters - 0.5 pods, 1 liters jar - 1 pod). Remove the seeds from the pepper and cut into rings. If the chili pepper is small, then you can put the whole pod in the jar.

We fill the jars with pieces and start cooking the syrup. Pour some water into the pan, pour in all the spices, and put the marinade on the fire. After boiling, cook the marinade for 3 minutes.

Cloves must be handled with care, because too much spice can turn the marinade light brown.

Fill the jars with hot marinade up to the neck, cover with lids, and set to sterilize. To do this, cover the bottom of the saucepan with a towel, place the jars, and pour water. The liquid level should reach the “shoulders” of the cans. Bring the water to a boil and boil for 10-12 minutes.

Carefully remove the hot jars from the pan and roll up the lids. Turn it upside down, cover with a thick cloth and cool in this position. A properly prepared appetizer has whole pieces and a clear marinade. Before serving, cool the jar with the preparation for two hours.

Unsweetened hard melon can be pureed in a blender. And based on the puree, prepare various delicious cocktails, jelly or smoothies.

How to properly store melon at home

It is necessary to provide a suitable microclimate and temperature so that the melons do not lose their taste or spoil. And also, choose slightly unripe, but not green fruits.

For storage, fresh melons are placed in a dark place at a temperature of +2...+4° and a humidity of 80%. Fresh air ventilation is required. Provided the fruits are intact and of the correct variety, they will keep well for up to 6 months.

Like watermelons, it is possible to preserve melons until the New Year, even if there is no separate room. They use alternative storage places: roll it under the bed, put it in a locker on the mezzanine. But there are the most effective ways to preserve melon at home:

A chalk solution is applied to the surface of the fruit. It protects against excess moisture and pests. If you follow all the recommendations, then the New Year's holiday will be decorated not only with a Christmas tree and tangerines, but also with a melon aroma.

Storage in a cellar or pantry

Another way to preserve melon for the winter is to place it in an insulated basement or cellar. The room must be ventilated and dry. Humidity 80%, temperature about +3° - these parameters must be maintained at the same level without sudden changes.

Before storing in the basement, determine the type of container:

Boxes with sand. The sides of the boxes are chosen to be at least 40 cm high in order to fill them with sand and bury the fruits halfway into it. The product is placed evenly at a distance of 3-5 cm from each other with the stalks facing up.
Vegetable nets. In the cellar, cross beams made of boards and timber are installed, nails are driven in at a distance of 0.3-0.5 m. And polymer mesh is hung on them.
Shelves. The surface is covered with a backing of hardwood sawdust, straw, forest moss, dry reeds or soft fabric. Place the product in rows so that it does not touch what is lying next to it.

It is not recommended to wrap each fruit in paper. Individual packaging disrupts air exchange and accumulates condensation. With prolonged contact of moisture with the peel, rot forms.

Step-by-step instructions for storing in the cellar:

prepare the place;
select large specimens without visible damage;
put in the net;

hang on nails;
place on a shelf or in a drawer.

With regular inspection and ventilation, melons in the basement or cellar will last well until the New Year and even until spring.

The preparation algorithm for storage in the pantry is the same. The difference is in the expiration dates. If the pantry temperature is close to room temperature, the shelf life is reduced by 1-2 months.

Storage at room temperature

Storing melons in an apartment for a long time is an impossible task. For bookmarking, choose the darkest and coolest places: cabinet shelves, under furniture. At a room temperature of +22...+25°, the unripe product is stored for 7-10 days. Melons that have reached maximum ripeness will begin to deteriorate already on the 3rd day.

A way to preserve melon for the New Year

It is better when there is the possibility of storage on the balcony. A glazed loggia with opening windows is suitable. Ideal if the balcony is located on the shady side. For storage, dry rye is poured into boxes or boxes and the fruit is placed in them at 3/4 of the depth with the stalk facing up. Or they stretch a rope and hang melons in fabric bags on it. The fabric chosen is breathable, but dense so that light does not get inside.

Storing melons in the light and near heating elements is not allowed. So they quickly ripen, begin to wither and rot.

Cold storage

If you don’t have a pantry or balcony at home, you can store the fruits in the refrigerator. The method is not successful, because... In the refrigerator, melons quickly deteriorate due to elevated temperatures and proximity to other products, such as fresh cucumbers.

Melons can be stored in the refrigerator for 2 weeks. Before storing, each one is wrapped in porous paper or a cellulose bag with holes and stored on the bottom shelf.

How to ripen melon at home?

A native of the tropics, this juicy and aromatic melon, unfortunately, does not always have time to ripen in the garden in the middle zone. In this regard, many people have a question: can a picked melon ripen at home and how to make it ripen. In fact, if the melon fruit is not completely green, but only slightly under-ripe, it can be fully ripened after being picked from the bush.

How to store melon so that it ripens?

In our latitudes there are 2 varieties of melons - “Kolkhoznitsa” and “Torpeda”. All other varieties do not tolerate transportation well from places of cultivation and are not stored for very long. But even these two varieties are enough to fully enjoy the melon aroma and sweetness.

If you have melons that are not quite ripe, there is no need to be upset. There are many recommendations on how to ripen melon at home. They can be placed in a dry and ventilated room at room temperature, they will “reach” in a few days.

Moreover, for long-term storage, melons are placed in beds in an unripe state, and during storage they ripen. Of course, this requires whole, undamaged fruits. After ripening, the fruits are removed to a cool place for longer preservation.

If you are wondering whether the melon will ripen in the window, we recommend that you still ripen it in a dark place, warm and dry. There is also advice to put a ripe apple next to the melon. This should speed up the ripening process.

How to determine the degree of ripeness of a melon?

When buying or growing melons, it is important to be able to choose the ripest and most delicious fruits. To do this, you need to carefully examine the fruits, pay attention to the smell - the stronger and richer it is, the tastier and sweeter the melon. The melon smells strongest near the stem.

If the smell is more like candied fruit, you have an overripe specimen. If there is no smell, the melon is green. Of course, the intensity of the aroma largely depends on the ambient temperature. In warm weather outside, it will be easiest to choose a ripe fruit.

Look at the melon rind - it should be medium hard/soft, without cracks or spots. If you shake a melon and hear the seeds tapping inside, the fruit is overripe.

Storing melon in the cellar

If there is a room with suitable conditions, the fruits are hung there in mesh bags made of cotton fabric, trying not to damage the peel. In a suspended state, the force of attraction has the least influence, and storage time is maximized.

Storing melons in boxes must follow certain rules. The fruits must be placed vertically in the container. Fill it halfway or a little more with sand, grain, or sawdust. You can also use forest moss, straw or reeds to fill the space between the fruits.

Once a week, the harvest is inspected, carefully turning each fruit in order to notice in time if any of them begins to deteriorate.

Rules for choosing ripe delicacies

For long-term storage, only good ones are selected, without dents, cracks, scratches or signs of rotting melons. Damaged skin of the fruit allows pathogenic microflora to penetrate inside. Instead of enjoying exquisite taste, you can end up in a hospital bed.

Before August, you can hardly expect to buy really ripe and tasty fruit. If you purchase it ahead of time, you may end up with a product of dubious quality. We discussed the rules for choosing a fragrant dessert, common to all melons, in the first chapter. But there are some nuances for individual varieties:

Kolkhoznitsa variety should be aromatic: even an uncut melon has a rather strong honey-vanilla or pear smell, its color is bright yellow;
Torpedo melon is also chosen by smell, and attention is also paid to the rough “mesh” on the peel - the more grooves, the sweeter the fruit;
ripe Ethiopian is yellow-orange, the smell is pronounced, with a pineapple note.

It is important to know! It is better not to buy an odorless melon - it is either completely green, or when growing it, they went too far with nitrogen fertilizers.

To avoid disappointment

The first rule that should be followed when buying melons is the correct choice of place of purchase. Supermarkets and specialty markets are fine. Here the conditions for storage are appropriate, since these places are controlled by sanitary authorities.

Do not hesitate to demand a certificate for the product. Conscientious entrepreneurs definitely have it, but it is better to avoid unscrupulous ones. Buying melons from the road side is risky. Fruits kept in such conditions for a long time become saturated with toxins, heavy metals, and are stored without observing sanitary standards, which will inevitably affect the taste and usefulness of the product.

It’s also not worth purchasing cut fruit - it is unknown how long it spent on the counter in this form.

In the table we will look at the signs that it is better to refuse the purchase if you find them.

Sign	What's the downside?	Why is it better not to use
The skin is shiny and leaves a greasy mark on your hands.	The fruit was grown using waxes that protected the melon from spoilage.	The benefits of waxes for the body are very questionable, and the taste of the product deteriorates.
Excessively dirty peel.	Most likely the harvest took place in the rain.	The taste of this fruit is unimportant, the flesh is watery.
Peel too clean.	Before reaching the counter, the melon was washed.	Fruit washed before transportation or sale looks beautiful, but such a procedure deprives it of natural bactericidal protection.
Brown spots on the peel.	Such spots are the first sign of rotting.	Rotten foods are of little use, and there is a chance of getting poisoned or infected.