Safe for Health: How to Choose a Ripe and Sweet Melon

Most often, melon is eaten fresh, sometimes it is used to make delicious desserts, and ice cream, and added to lemonades.

Melon is a very healthy fruit; it is a real source of folic acid (vitamin B9), beta-carotene (vitamin A), and vitamins C and P. It is worth noting that melon flesh is rich in silicon, iron, potassium, magnesium, fiber, and a special enzyme that prevents damage to body tissues. It is most often eaten fresh, sometimes made into delicious desserts, and ice cream, and added to lemonades.

MasterChef winner Yevhen Grybenyk shared useful tips on how to choose a delicious, ripe melon at markets and in stores on his Instagram.

What to look for in the first place:


The melon should be free of cuts, dents, cracks, and spots. The flesh under spots and dents may be bitter.


If you press on the skin with your fingers, the melon should spring a little. If it is firm, it is still green. If, on the contrary, your fingers fall through, then the melon is overripe and will soon spoil.

It may also be bitter at the rind.


When you pat the melon, it should make a dull sound.


Ripe melon smells like honey. If you don’t smell it at all, the melon smells only of greenery, or the smell is already unpleasant, it is better to put it aside.

It is worth noting that melon can be added to fruit salads, mashed potatoes, and ice cream.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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