Each summer, it’s the same puzzle in the fruit department : how to be sure to bring back a very mature, juicy and sweet melon at will? If you thought you had to tap it, feel it or palpate it in all directions, you were on the wrong track. A recognized specialist in the profession sweeps these received ideas and offers two express checks to make the right choice, even between two crowds crowded with a supermarket.
Why the weight of the melon makes all the difference
The first reflex to adopt, according to Clotilde Jacoulot is to compare the weight of two melons identical size. No need for balance or sensory expertise: she explains. The principle is simple: the more heavy a melon is at equal size, the more sugar and therefore tasty.
The test is within everyone’s reach: advises the premium. This high weight is the sign of a well -ripe fruit, Sweet and charged in juice, exactly what melon lovers are looking for.
Choosing the right melon: the visual detail to scrutinize around the peduncle
Second tip, even faster than the first: observe the area around the peduncle. Clotilde Jacoulot recommends looking for a clearly visible crack or crack in this specific location. she details. This trace indicates that the melon has reached an ideal maturity threshold:
Clearly, a cracked peduncle is the jackpot. No need to smell the whole melon tray or press them between your fingers. By crossing the two criteria (density by weight and cracking in the peduncle) you have in your hands a perfectly ripe fruit, to be enjoyed as soon as you return home.
Should we really trust the “Charentais” label?
Last point to know before set out again: the name “Melon Charentais” does not guarantee a French origin. It is a variety of melon, not a protected geographic name. Result: your fruit can come from Morocco, Spain or France. To be clear, read the original label carefullyand not the only mention “Charentais”.
