How do you think Hami melons are sweet or not

The sweetness of cantaloupe can be determined by observing its appearance, smelling its aroma, pressing its hardness, and other methods. There are five key indicators, including melon stem condition, skin texture, navel size, flesh color, and aroma concentration.

1. Melon Stem Status

High maturity Hami melon stems usually show a natural dryness and shedding state. If the stem is fresh and green, it may not be fully ripe. Fruits with slight depressions around the melon stem and no juice leakage are sweeter when they are dry. The stem of Hami melon that has been stored for too long after harvesting will shrink excessively, and it is necessary to make a comprehensive judgment based on other indicators.

2. Surface Texture

High quality Hami melon has clear and prominent mesh patterns on the surface, with even spacing and a gray white color. The denser and rougher the texture, the more abundant the nutrient accumulation during the growth process. Smooth and shiny skin may indicate immature or ripened products, while blurry patterns with dark spots may indicate prolonged storage.

3. Umbilical size

The diameter of the navel at the bottom of the fruit should be the size of a coin. If it is too large, there may be too much water during the growth process, while if it is too small, nutrient accumulation may be insufficient. The navel of mature cantaloupe is slightly concave, which is elastic but not hard when touched. It is better to leave dried and easily peeled sepals at the navel of the fruit.

4. Fruit flesh color

When cut, the mature standard is that the flesh appears orange yellow to dark orange, and the darker the color, the higher the sugar content. The color of the flesh near the melon flesh gradually changes, and if it turns white or light green overall, the sweetness is insufficient. High quality fruit flesh shows semi transparent sugar crystal precipitation.

5. Aroma concentration

Mature cantaloupe will emit a strong sweet aroma at room temperature, especially at the navel where the aroma is most prominent. After refrigeration, the aroma will temporarily weaken, and fresh fruits will regain their fragrance after warming up. If there is a fermented or grassy flavor, the maturity is insufficient, and an alcoholic flavor indicates that it has started to spoil.

When selecting, priority should be given to fruits with raised mesh patterns, concave navel, and dry stem. When storing, they should be placed in a cool and ventilated place to maintain sweetness. Avoid purchasing cantaloupe with scratched or partially softened skin. If the flesh turns black after cutting, stop eating immediately. There are differences in the sweetness standards of different varieties of Hami melons, and Hami melons produced in Xinjiang generally have higher sugar content, with better seasonal fruit flavor in summer. Refrigeration for two hours before eating can improve the taste, but diabetes patients need to control the intake.