Image courtesy Canva

Harvesting melons at peak ripeness is key to the best flavor and sweetness. For cantaloupes, full ripening on the vine produces the highest sugar content. Cynthia Domenghini, Kansas State University horticulture expert, said when ripe, they separate easily from the vine with light pressure, leaving a dip-shaped scar. Forcing the stem to detach means the melon isn’t ready. Other ripeness signs include yellowing skin, a musky aroma, and softness at the blossom end. Ripe cantaloupes can be stored in the refrigerator for up to two weeks.

Watermelons are ready to harvest when the underside turns from green-white to yellow and the surface loses its gloss. A blackened tendril near the fruit signals maturity. To harvest, Domenghini said to cut the fruit from the vine, leaving about two inches of stem. Watermelons store well for a week at room temperature or for two to three weeks at 50–60°F.

Watermelons are ready to harvest when the underside turns from green-white to yellow and the surface loses its gloss. A blackened tendril near the fruit signals maturity. To harvest, cut the fruit from the vine, leaving about two inches of stem. Watermelons store well for a week at room temperature or for two to three weeks at 50–60°F.

Honeydew melons don’t separate easily when ripe. Instead, look for a color change from pale green to light yellow, a soft blossom end, and a sweet scent. They store best at 50°F for about two weeks.