Cantaloupes are one of the most delicious fruits to enjoy in summer. It’s sweet and juicy, and can be eaten on its own with a little salt. It’s important to know how to tell when a cantaloupe has reached ripeness before you cut into it. Unlike berries and stone fruit, the melon does not advertise its ripeness. Most people will grab one, squeeze it, and hope for best. They then make a bland Cantaloupe Salad with Bacon-Cashew Crunch. But it doesn’t have to be. You can choose a good-quality cantaloupe at any grocery store, no matter how small. Just focus on four factors: the color, texture, smell, and sound. Consider the color and stem. A cantaloupe with raised webbing may be misleading. Look at the skin underneath. You want warm golden or beige shades, such as tan, sand, or pale yellow. If the melon still has a green tint, it’s not ripe. A deeper golden color usually indicates a riper, more flavorful melon. Now, look at the stem (the side that looks like the belly button). A ripe cantaloupe will have a smooth, sunken scar. This is a sign that it was easily removed from the vine. If the stem is still attached, or the scar appears jagged and raised then the fruit may have been picked too early. It might not be as sweet. Pick it up. A ripe cantaloupe that is sweet and heavy should feel heavy compared to its size. This is a sign that it’s packed with juice. The rind should feel firm but not as hard like a watermelon. When you gently press on the stem and blossom end (the side opposite the stem), there should a slight give. If it is completely firm, then it probably needs more time. If you notice any soft spots or mushiness, it is probably past its prime.3. If you only perform one test at the market make it this. Bring the blossom end to your nose. A ripe, musk-like cantaloupe will smell sweet. A lack of scent is usually a sign that it’s not ripe. A strong or slightly fermented odor is a sign that it’s overripe. Tap and listenThis test is not the most accurate, but it will confirm what you see and smell. Give the cantaloupe an easy thump. Listen for a dull, low sound. Checklist for picking a ripe CantaloupeColor : Beige or gold under the netting, with a smooth, sunken scar on the stem. Feel : Heavy, with a slight give at each end. Smell : Sweet, musky scent at the blossom ends. Sound : Low, dull sound (not hollow). Cantaloupes, unlike bananas and peaches do not continue to become sweeter after picking. Cantaloupes are at their best in the summer, usually from late spring to early fall in the US (roughly May through September). Melons will ripen more on the vine during this period, resulting in a sweeter and more robust taste. (You should still use the above checks because ripeness varies from melon-to-melon). Cantaloupe may still be available out of season, but the flavor will be less vibrant. Once it’s been sliced, place it in an airtight container. Refrigerate for up to three days. You can let your melon sit at room temperature to soften its texture, but it won’t sweeten it. What if you cut an unripe melon? All is not lost. Underripe cantaloupe is useful, especially if it’s paired with sweetness or acids. Blend it with honey or agave to make a refreshing agua fressa, add it to smoothies along with riper fruits, or pickle for a bright and unexpected addition to salads, cheese boards, or other dishes. You can also cook it down to make a simple jam with a mellower taste than a sweet one, or get inspired by Thai green papaya (a traditional way to use underripe fruit).