Which part of cantaloupe is sweeter

The part of cantaloupe near the navel is usually the sweetest. The sweetness distribution of Hami melon is related to the accumulation of sugar during the growth process. The navel end has a higher sugar concentration due to less water and sufficient light. The sweetness distribution of Hami melon shows a gradually increasing trend from the stem to the navel. The end of the fruit stalk is close to the connection of the vines, and during the growth period, there is more water transport and sugar dilution, resulting in a relatively light taste. The navel of the fruit is far away from the vines, resulting in higher water evaporation and easier concentration and accumulation of sugars produced by photosynthesis. After maturity, the sweetness can reach a higher level. The border between the flesh and skin of the melon is also rich in sugar, but the navel area has a looser cell structure and more obvious sugar penetration. Some special varieties or cultivation conditions may result in differences in sweetness distribution. The Hami melon grown in the greenhouse receives even light and has a relatively balanced distribution of sweetness. Due to excessive rainfall or premature harvesting, some fruits may have insufficient overall sweetness or localized sourness. To determine sweetness, observe whether the navel of Hami melon is significantly sunken. High maturity Hami melon navel usually presents a network of cracks. When selecting cantaloupe, you can lightly press the navel to feel its elasticity. Mature cantaloupe will emit a rich fruity aroma. It is recommended to place the fruit stem facing downwards during storage to help distribute sugar evenly. Refrigerating for two hours before consumption can enhance the taste, but it is not advisable to store at low temperatures for a long time to avoid freezing the fruit pulp. Patients with diabetes need to control the consumption, and it is recommended not to exceed 200g each time, so as to avoid eating on an empty stomach.