Healthy melon Ripe fruits can be recognized by the sound and smell

This is how you recognize ripe melons
The melon accompanies us through the summer. Ripe fruits are particularly tasty and can be recognized by different characteristics. If you shop with all your senses, you can bring home the best specimens. For after the harvest, the fruits do not ripen, so they are not sweeter.

Picture: pilipphoto - fotolia

Do the knock test in the shop. A ripe watermelon has a high water content and can conduct sound well. It vibrates lightly and sounds deep, dull and full when you tap the knuckle with your knuckle. In a metallic-bright clay little water is stored and the fruit is probably immature. As a rule, the color of the shell does not allow any conclusion as to the degree of ripeness.

With the sugar melon you should take a deep pull through the nose. A mature specimen smells pleasantly sweet and aromatic, especially on the stalk. If this point can be easily pressed in with your finger, the melon is perfect. The shell should not be too soft and have no cracks or dents. An overripe sugar melon has a slightly fermented odor and tastes unpleasantly perfumed. If you only buy a piece of melon, you can have a good look at the pulp. A good sign is a juicy meat with an intense and even color.

The melon can be accessed directly and spooned the juicy pulp from the shell or cut into columns or cubes. The kernels of the watermelon are edible. In the case of the sugar melon, they are inside and can be easily removed after slicing with a tablespoon. A classic are bright yellow honeydew melon slices with smoked ham or salmon. Very decorative look small balls, which are solved with a ball cutter from the pulp. You can swim in a bowl or be put on fruit skewers.

After shopping, the melon is stable in a cool, dark place for at least one to two weeks. "A sliced ​​piece should, however, be eaten within a day," advises Harald Seitz, nutritionist at aid infodienst. "The cut surfaces dry out quickly and are therefore best covered with cling film." In the fridge, the fruit quickly loses its aroma and takes on the taste and smell of other foods. Heike cross, aid