Is it Ripe?

One of my favorite things about summer is all of the delicious fruit available at the grocery stores, farmers markets and even in our own gardens.  But how do you know when its ripe and ready to eat? Picking fruit  at its peak means it tastes better and has more nutrients.  Here are some expert tips on shopping for and picking the best ripe fruit:

Melons

The ripest melons have the most water so choose a melon that seems heavy for its size and does not have bruises or soft spots.

 Did you know that Cantaloupes are the sweetest of all the melons?  One of the reasons I love cantaloupes is because they continue to ripen after they are harvested.  But don't buy a cantaloupe that has a sticky or waxy skin, it should be dry and corky.  The color of the skin should be a cream and or yellow color with almost no green.  Green means that your melon is not ripe and will be quite flavorless. 

 Honeydews should be pale and yellow to light lemon in color, not greenish.

A watermelon should be firm, symmetrical and free of major bruises or scars.  Ripe watermelons should also be dark green in color.   Turn the watermelon over and check out its bottom or "the ground spot", it should have a creamy yellow color.  This is where the watermelon sat on the ground while it soaked up the sun at the farm.  If the spot is white or greenish, your watermelon may have been picked too soon and is not as ripe as it should be.  Pre-cut melon flesh should be dense, firm and appear moist.  

 Peaches

When peaches are ripe, they should have a "peachy" scent, slightly sweet and flowery.  Ripe peaches will give a little when gently pressed.  The red or blush color on the skin is a characteristic of variety, NOT ripeness. If your peaches aren't ripe, allow them to ripen for a day or so at room temperature in a single layer on the counter, once ripe, store in the refrigerator and use within a week.  But avoid any that are overly green, they were picked too early and wont ripen properly

 Plums

Its hard to predict if a plum is ripe by color alone because there are so many different colors depending on variety.  As plums ripen they first change color, then soften, the skin then takes on a powdery appearance and they develop their sweet flavor.  Ripe plums are sweeter, softer and more prone to bruising.  A plum will ripen quickly at room temperature.  The plum is ripe and ready to eat when the flesh softens enough that gentle pressure with your finger dents the skin.  Once plums are ripe, they will store well in the crisper section of the refrigerator.

I hope you can use some of these tips and enjoy some delicious fruit this month.  Are there other fruits or vegetables that you have a hard time deciding when they are ripe and ready to eat?  Let me know in the comment section and I will help you out!