Don’t judge a Picasso melon by looks, or even weight: All these clues will mislead you. A Picasso has a green-and-beige creamy skin with green splotches. Its color does not change once it is ripe, so do not use the same visual clues as you might with other melons. Instead, go by smell and feel to know whether it’s ripe or not. The green splashes are actualy part of the Picasso’s genetics. They’re not bruises, and they don’t mean the fruit is unripe.
The Picasso was developed in Andalusia specifically for its appearance and flavor. When choosing a Picasso, just discount them; there is very little change in the skin color until right before ripening. It goes from pale cream to a slightly deeper shade of gold, but relying on this tiny change probably won’t lead to success; expect bland or starchy results.
How to Choose a Ripe Picasso Melon
Pay attention to something else. With your finger, lightly press the stem end (the side opposite the blossom scar). It’s like a way to let out pressure. You are looking for a little give, similar to fleshy part of your thumb, or maybe something just firmer, like very firm butter. If there is no give at all (rock solid) it’s not ready; back it goes into storage, where it waits for the sugars to come along. Too mushy? No go. If the melon has gone south and started fermenting, it will be mushy and also give way too readily. Soft isn’t always bad. But in this situation, it typically isn’t good either. The best ones has a little give on the stem end but are firm everywhere else.
Another key factor is scent. It might even trump touch. When a ripe Picasso has hit that sweet spot, it give off a definite fragrance, peachy with a whiff of honey. That’s due to a process called starch-to-sugar conversion in which volatile compounds is concentrated within the fruit. When the melon isn’t ripe enough, you won’t get any scent unless you press your nose right up against its skin. At that point, if it weren’t already clear, you’re too late. By contrast, when the fruit is warm to the touch, you should easily detect a smell that registers a few inches away. (Cold air mutes that smell.) Checking a cold melon in the fridge doesn’t work; you need to take the melon out and let it warm to room temp for about 20 minutes before testing for scent, giving the oils time to really do their thing.
Once you have selected one, treat it tenderly: A ripe melon has a limited shelf life. Melons are typically so sugary (sometimes almost as sugary as dessert fruits) that they has a bright-orange-colored interior. Salt brings out the natural honey notes in its flavor. Salty foods like aged manchego cheese or prosciutto also complement the sweetness of the fruit.
But how long do you let it go? Timing is everything. Because of its heavy skin, an unripened Picasso will keep well for several weeks at cool but not cold temperatures. There is no need to chill it until it is ready. To be sure, don’t put it in the fridge until it’s absolutely ripe; chilling will halt ripening in its tracks, which may cause permanent texture issues. Store it at room temp, out of direct sunlight.
When you cut into a perfectly ripe Picasso, you know what you’re going to get: clean separation between rind and flesh; a plump but not collapsed seed cavity. Remove the seeds, slice into wedges, then eat right away, while it’s still good. A squeeze of lime juice or some freshly chopped mint might highlight the acidity (though the fruit need little help). This is a fragrant and complex treat that rewards careful selection.
Trust your nose and master the press test, and you’ll never again fall for its deceptively firm-looking skin. Go through this routine and you’ll be rewarded with sweet and honeyed bites instead of a disappointing meal. You should of checked carefully to avoid a bad one.