Cantaloupe, Watermelon, Honeydew…Oh My! When should you harvest melon?
K-State horticulture expert shares tips to harvest melon at the perfect time
At a glance: K-State horticulture expert Matt McKernan explains how to determine if melon is ripe for harvest.
More information: Matt McKernan, hortsupport@ksu.edu
Related: Horticulture Resource Center
July 28, 2026
K-State Extension news service
MANHATTAN, Kan. — Harvesting melons at the perfect time is crucial to the best eating experience. Most melons will not ripen once removed from the vine, although they may improve slightly in flavor. Melons will have the highest sugar content if allowed to ripen fully on the vine, Kansas State University horticulture expert Matt McKernan said.
Cantaloupe
“When cantaloupes are ready for harvest they will easily separate from the vine,” McKernan said.
If the melon is ripe, McKernan said that by lifting the fruit or putting pressure on where the fruit attaches to the vine, the stem will slip off with a dip-shaped depression in the fruit. Twisting the stem to force separation indicates the melon is not ready.
“Additionally, the skin of the (ripe) melon should begin to show yellowing, instead of solid green during immaturity,” McKernan said. “A ripe cantaloupe should have a musky fragrance and the end of the fruit opposite where the vine is attached should be soft.”
McKernan said cantaloupe can be stored in a refrigerator for two weeks.
Watermelon
Watermelons are ready to harvest when the underside of the fruit changes from green-white to yellow. The melon will appear more dull, rather than glossy green, McKernan said.
“The tendril attaching the fruit to the vine will often turn brown when the fruit reaches maturity,” McKernan adds. “Thumping on the outside of larger watermelon varieties can also indicate ripeness, as the fruit will produce a dull, hollow sound when it is ready for harvest.”
To harvest, separate the fruit from the vine by cutting the tendril, but leave about two inches still attached to the fruit. Store freshly harvested watermelons at room temperature for one week or in 50-60 degrees Fahrenheit for two to three weeks.
Honeydew
“Honeydew melons do not easily pull away from the stem when ripe,” McKernan said.
Instead, he recommends relying on the change in color of the fruit from pale green to light yellow; a waxier texture developing on the rind; the softening spot on the fruit opposite from where the vine attaches; and the aroma coming from the fruit.
“Honeydews can be stored for two weeks at 50 degrees F,” McKernan said.
McKernan and his colleagues in K-State's Department of Horticulture and Natural Resources produce a weekly Horticulture Newsletter with tips for maintaining home landscapes and gardens. The newsletter is available to view online or can be delivered by email each week.
Interested persons can subscribe to the weekly newsletter, or submit their garden and yard-related questions, by sending email to hortsupport@ksu.edu. More information also is available at your local K-State Extension office.
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K‑State Extension is a short name for the Kansas State University Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the wellbeing of Kansans. Supported by county, state, federal and private funds, the program has county extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit https://extension.ksu.edu. K-State Extension is an equal opportunity provider and employer.