I bought a casaba melon from the store that was bright yellow. It was still quite hard at the stem end so I thought I would leave it on the counter for a couple of days alongside some Santa Claus melons. Within 24 hours (and since then) it has begun to develop greenish tinges. I am totally perplexed. What does this mean? Is this part of the natural ripening process? If not, does this mean that my casaba is going bad? Should I cut it open now? Any insights would be most welcomed. Thanks.
Casaba melons will be bright yellow and the blossom end will give slightly when ripe. Therefore, your melon may need a few more days to ripen since it was still very hard at the blossom end. When ripening a small amount of green may be present on the wrinkles of the melon. If this is the only place you are seeing green then this means that your melon is ripening normally. If there is too much green (other than around the wrinkles) this means that your melon is still unripe. Casaba melons can take up to 3 weeks at room temperature to ripen depending on when they were picked. Check the rest of the melon to determine if there are any soft spots (other than at the blossom end) or any other signs of decay such as bruises or other surface breakdown. If any of these signs are present, this may mean that your melon may be deteriorating. For all of your melon questions visit the Oregon State Extension website. Try our Casaba Melon and Cucumber Salsa too!