Choosing a really sweet and tasty melon is not just a matter of luck, you need to know some characteristics of this fruit and grasp the right signals. The explains to us theAgronomo Daniele Pacithat in a video on YouTube he tells step by step all the secrets to bring a perfect melon to the table.
But let’s start from the beginning: i summer melonsas they mature, develop intense perfumes and the pulp becomes increasingly soft. However, if it expects too much, they can become stramaturi and therefore inedible. Many think that, as happens for apples or bananas, the Melons also become sweeter over time. In reality it is not so, as Paci explains, this fruit has no starches to be transformed into sugars. The sugars are “transferred” by the mother plant only until the fruit remains attached.
Over 50% of these sugars accumulates right in the last week of maturation, that’s why a melon collected too early risks being flawless and skius.
How to understand if it’s sweet enough? The expert explains that sweetness is measured in brix degrees:
Too bad that we cannot measure brix degrees at the supermarket or at the market, but there is some tricks to choose the melon.
How to choose the sweetest and most aromatic melon
Here you are The advice of the farm:
But if sweetness depends on the work of the farmer, aromaticity is a factor that we can manage. Pac explains that The right time to eat the melon is when he developed all his aromas.
How to recognize it? Look at The attachment of the petiole: if a kind of scar is formed around, it is ready to detach himself. If, on the other hand, the petiole is still firm and smooth, it means that it has not yet completed the development of the aromas.
In summary, here are the golden rules so as not to make mistakes:
