They thumped nicely and the spot on the bottom was yellow. These are the signs I've read about on the internet. But they weren't even remotely pink inside or yellow.
They were white all the way through. They smelled like watermelon and they tasted yes I had a bite like watermelon just not sweet at all. So is there a surefire way to tell if they are ripe? I thought the yellow spot was the surefire way. Even the best of us may sometimes bring in a melon a little early. There isn't a foolproof way to determine the optimum time for harvest of any fruit. I go by cracking in the stem as well as dried tendril and leaves nearest the melon.
But that doesn't help when you're looking at a beautiful unripe melon that you just hauled in. What a terrible feeling it can be. Fear not, there is an entire site dedicated to watermelon rind recipes. Since an unripe melon is basically just all rind, you may want to give some of these recipes a shot rather than composting the whole thing. A nice yellow spot on the bottom and a very low tone when thumped indicates high sugar are good indicators, but I also look for the tendril closest to the melon to be completely brown and dried up.
You can also keep track of the days-to-harvest indicated on your seed packet by writing the projected ripening date on your calendar. If you do that, you won't miss it by much. It is very disappointing to pick an unripe melon, and I emphasize with you since I have also done it. Now I am really, really careful.
I just wanted to follow up fellows and thank you for some of the tastiest and wettest watermelons I ever ate. The tendril drying up was perfect. The last one I harvested was 22LBs by far the biggest thing I've ever grown. Heft It If you've gone through the above tests and still can't narrow down your choices between a couple of watermelons, try comparing the weight of similarly-sized ones and pick the one that seems heavier to you.
This isn't a fail-proof test, but it can be fairly reliable. Watch the Calendar and Break out the Measuring Tape. You did remember to save your watermelon seed package and write down the date you planted them, didn't you? Many of the standard commercial varieties of watermelons grown in home gardens will be true to their descriptions on the seed package, assuming all other things are equal good soil, adequate watering, lack of pest issues , so it's good practice to keep track of when those melons 'should' be ripe before trying to harvest one.
And a ripe watermelon from these varieties should be approximately the size indicated on the seed package, although that can vary quite a bit depending on the conditions in your garden. Check the Field Spot As mentioned above, gently turn the watermelon over and look at its belly to see if it's more on the yellow spectrum ripe or if it's still white unripe. This is also a good opportunity to check for and remove slugs or sow bugs or other critters who may be looking to dine on the melon at your expense.
Examine the Vine. The leaves and vine itself should still be green and healthy-looking, but on a ripe watermelon, the tendril closest to the fruit will tend to be brown and dried. If the tendril is still green, the watermelon is probably still ripening. If the whole vine and leaves are getting brown, the watermelons probably won't get any riper, and it might be best to harvest them before they go bad.
Knock it Off Actually, don't really knock the watermelon off the vine, but rather thump it as described above. A ripe watermelon has a distinctive tone to it, and if all other indicators point to ripeness, the thump test is a good one.
Look at the Connection. Watermelons don't slip right off the vine, as some other melons do, but the end of the vine near the melon may start to appear cracked or brownish as it ripens. I've not had very good success with this test, but several people have told me they use it as an indicator of ripeness. Happy ripe watermelon hunting! In any case, this dish takes advantage of my most recent passion, an ice cream machine.
Approximately 3 to 4 cups of white watermelon chunks were pureed and filtered to remove the seeds before serving. Then, using a honey-basil simple syrup, finish the dish. This cooks fast and does not need the use of high heat. Refrigerate the mixture for about a half-hour before freezing it to prevent it from solidifying. Before serving, place the dish in the freezer for a few hours. Recipe for 1 cup of sorbet adapted from this one Allow it to defrost slightly before serving so that it can be scooped out easily from the pan.
If you chance to have a white watermelon that was harvested before the frost, this is a fantastic recipe to try! Watermelon is generally considered to be extremely healthful. Consequently, we were taken aback when we discovered that watermelon may have been overcooked.
Ingesting an excessive amount of lycopene may result in gastrointestinal discomfort. It is possible to have nausea and diarrhea if you take more than 30mg per day. You have the option of consuming up to four cups of watermelon before this occurs.
Ripe watermelons are tastier and more nutritious! Specifically, it investigated watermelons at four different stages of ripeness: green, white-pink, pink, and red. Fully ripe fruits have higher levels of antioxidants and vitamin C than those that are immature.
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