Excellent advice, all around. For me, it's a compilation of clues. The nearest tendril to the stem turning brown is step 1. Next, I check the belly of the melon to see if it's still white (not ripe) or has turned a pale yellow. (likely ripe) Finally, I scratch the surface of the melon with my fingernail. When the watermelon is ripe, the rind hardens and takes on the duller tone mentioned earlier. A ripe melon's rind is harder and doesn't scratch as easily as an unripe melon's rind. Once you've done it a few times, you can tell the difference quite easily.
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