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Underripe cantaloupe - your suggestions, please

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Underripe cantaloupe - your suggestions, please

d
dmd_kc | | Jun 21, 2009 06:34 PM

I just cut open a cantaloupe I was sure would be ready to eat. It was soft and fragrant at the end. Shocker: It's almost green to tan inside with very little flavor, save for that bitterness you get in underripened melons.

What should I do with it? It's already peeled and cut into wedges. I don't want to can it, so preserves or pickles are out. Is it possible to do a quick pickle on it? Or how about a Thai-inspired salad? Is there a traditional dish in some cuisine that uses this ingredient?

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