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Aug 31, 2006 11:48 PM

Help with under ripe / over ripe cut melons

Greedily I bought too many melons at last Saturday's farmers market ... real beauties at 3 for $5.

I forgot about them until today and one persian melon type was looking a little ... uh, done.

While this melon is fine taste-wise, the texture is just a little too soft.

Anxious to rescue the other canary melon from rotting, I cut into it ... damn ... too soon. It is sort of ok taste-wise ... but not at its full sweetness and a little hard.

I cut them into cubes and put them in tupperware.

Any ideas about what to do with the over ripe melon?

What about the under ripe one? Is there any way to salvage it once it has been cut open.

It's not like you can bake a honey dew type of melon or make pie or muffins.

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  1. Cold melon soup - check this thread.

    And now that you're the jello/gelee expert, go for it.

    2 Replies
    1. re: Melanie Wong

      Do you think melon would go do well as a jello? Any thoughts on what juice or wine to cook it in?

      1. re: rworange

        The melon soup that farmersdaughter described in the linked thread above had a wine gelee garnish. She used prosecco.

    2. make granita with the over-ripe melon. puree; add lemon juice & maybe sugar (if it needs it). freeze & scrape with a fork every half hour or so...