a mesh or net surface. Muskmelons do not ripen off the vine, they do soften. Once a melon is picked or removed from storage they last 3-4 days. (10 replies, last updated by TexasToast August 10, 2006)

they put it on their salads). They sell it here and there, it is even available at the farm stand down the road from me. The other one is Classic Blue from Westfield Farms- it’s a surfaced ripened goat log, where the... (5 replies, last updated by triggs73 July 6, 2009)

are surface loving. They don’t penetrate far, and neither do the surface ripening bacteria that could have been exposed to your blues. But most importantly- taste before you buy it- and when it no longer tastes and smells as... (8 replies, last updated by hill food February 2, 2009)

I was once told by a produce person that ripe cantalopes are ever so slightly sticky on the outside (between the netting) because the sugar rises to the surface as it ripens. It’s worked for me. (10 replies, last updated by shameless June 10, 2006)

maria, Usually I dig your science, but you’ve got a couple of things in your statement that are not completely correct. Bries are surface ripened, and so indeed ripen from the outside in, because of the treatment to the rind,... (48 replies, last updated by maria lorraine September 2, 2009)

the ripening so they’re perfect on Sunday? One website suggested putting them in the fridge, but I thought that would harm their texture in addition to slowing down the ripening. Should they be left open or covered? Room... (5 replies, last updated by DGresh August 18, 2006)

Sauvagine from Quebec, the Chateau/Delice de Bourgogne: 2 styles; Delice is stronger, Chateau is like St Andre but better, quite mild Rougette – with its orange washed rind and buttery consistency, this decadent triple-cream... (8 replies, last updated by grayelf July 27, 2009)

-coloured with a soft surface and a delicate and harmonious flavor. La Tur is handmade in a traditional manner. After the pasteurization, which takes place at the lowest temperatures allowed by law, the milk is poured into... (4 replies, last updated by dinaofdoom July 20, 2009)

I just finished a discussion about the varying thicknesses of apple skin and am wondering if there is a scientific explanation behind the varying thickness of apple skins. Does anyone know? Is it based on when in the ripening... (6 replies, last updated by Lee January 19, 2005)

this surface ripened raw milk soft cheese. White flower, like a brie, but heavier creamy taste with slightly bitter crust. “Chevalier Mailloux” - knight of Mailloux, this was the hot item one xmas when it won the... (13 replies, last updated by FarmGroupie July 14, 2005)

I love the suggestion of putting something you want warmed on top of the TV! I am always trying to ripen avocados, pears, etc and I put them on top of the fridge, towards the back. Then days later I completely forget about them... (10 replies, last updated by Nyleve December 20, 2005)

oil you are tasting. The oils raise to the surface of the nut rapidly after they ripen. Those oils turn rancid rapidly. If you will bring a pan of water to a boil and put the pecans or walnuts in the boiling water for about a... (8 replies, last updated by Candy December 25, 2006)

I bought three cantaloupes that were 33 cents each (not per pound). Things happened and I was forced to keep them in the fridge rather than ripening on the counter. They have all the taste of the canteloupe found in AYCE buffets... (15 replies, last updated by MakingSense September 26, 2009)

Sorry, I oversimplified. The percent of whole grains depends on a series of grain moisture related factors: moisture during grain ripening, grain moisture content at harvest, daily evapotranspiration at harvest, surface soil... (5 replies, last updated by Sam Fujisaka January 17, 2007)

I swear by the avocados at Costco. They sell them green so you need to plan ahead a few days. We buy them regularly, and they ripen up perfectly every time! (8 replies, last updated by nja June 17, 2004)