Keep feeling the rind at the large end of the melon. When you think the rind is softening, it signifies ripeness.
Select melons with rich, golden-pink flesh. The skin should be golden and have a waxy texture. At the peak of ripeness, the fruit produces a rich melon aroma. The rind should be soft at the large end. Avoid melons with blemishes or bruises or melons that are extremely green-colored.
Keep feeling the rind at the large end of the melon. When you think the rind is softening, it signifies ripeness.
You can also look at the melon and smell it to judge ripeness. A ripe Crenshaw is golden and carries a rich, melony smell, especially near the stem end. Another test is to try separating the stem of the crenshaw from the vine. If it comes off easily, it is probably ripe.
Whole melons can be stored at room temperature for up to 2 weeks. Store cut melons at 45° F for up to 5 days.
Fat free, saturated fat free, cholesterol free, very low in sodium, excellent source of vitamin C and a good source of vitamin B6.
