The pepino melon (Solanum muricatum) is a sweet, mild fruit native to the temperate Andes region of South America. Despite its name, it is a member of the nightshade family, related to the tomato and eggplant. The fruit is oval-shaped, visually striking with a pale yellow or creamy base color adorned with longitudinal purple or violet streaks. Determining when this fruit is ready to eat relies on observing several subtle sensory changes.
Physical Indicators of Ripeness
The most reliable sign of a perfectly ripe pepino melon is the change in its skin color. Unripe fruit has a green or pale yellow base color between the purple stripes. As the fruit matures, the base color transitions to a deep golden or creamy yellow, and the purple streaks typically become more pronounced.
A ripe pepino melon also develops a noticeable and pleasant aroma, which is absent in unripe fruit. This fragrance is often described as sweet, musky, and fruity, similar to a ripe cantaloupe or honeydew melon, and is most prominent near the stem end. If the fruit has no scent, it requires several more days at room temperature to fully develop its sugars.
The final physical indicator is a change in the fruit’s texture when handled. A ripe pepino melon should yield slightly to gentle pressure, similar to a ripe avocado or plum. It should not feel rock hard (indicating immaturity) or mushy (suggesting it is past its peak). Caution is advised when checking for softness, as the pepino melon is delicate and bruises easily.
The Flavor Transformation
Identifying ripeness is important because the flavor profile shifts significantly as the pepino melon matures. An unripe fruit is bland, watery, and has a distinct vegetal taste, often compared to an unsweetened cucumber. The flesh is hard and lacks succulence.
When the pepino melon reaches perfect ripeness, the flesh transforms into a soft, creamy, and succulent texture. The flavor becomes sweet and mildly acidic, delivering a delicate taste often likened to a combination of pear and honeydew melon. This sweetness results from the fruit’s natural sugars fully developing during the final stages of ripening.
If the melon is left too long, it becomes overripe, negatively affecting the eating experience. Overripe pepino melons are mushy to the touch and can develop an overly strong, musky odor. The sweetness may become cloying, or the flesh can begin to ferment, leading to an off-flavor.
Handling and Storage of Ripe Pepino Melons
Pepino melons continue to ripen after being harvested, allowing consumers to purchase them slightly firm and finish the process at home. Unripe melons should be stored at room temperature, away from direct sunlight, until they achieve the desired color and aroma. Placing the fruit in a closed paper bag can accelerate this ripening process.
Once the pepino melon is fully ripe, transfer it to the refrigerator to slow deterioration and maintain sweetness. The optimal storage temperature is between 45 and 50 degrees Fahrenheit; lower temperatures can cause chilling injury, leading to pitting or browning of the rind. When refrigerated, a ripe pepino melon maintains its quality for a few days up to about one week.
To consume the pepino melon, wash it thoroughly and slice it in half, scooping out the small central seeds if desired. While the skin is technically edible, it is often removed because it can be bitter and detract from the sweet flavor of the flesh. The flesh can be sliced, diced, or eaten with a spoon.