Something i learned from an old and wise Spanish lady years ago at a fruit market in Spain - when choosing a Piel de Sapo look for one with veins (light brown along the length of the melon) the more the better! Then squeeze the ends of the melon together in the palms of your hands for a bit of give to see if it is ripe. But the most important thing is the veins for sweet and juicy Piel de Sapo
Thanks for the demonstration! I grew the Canary melon years ago, and this year I grew the piel de sapo variety 'Lambkin'. I'm putting the first few out on the market stand to see how they do. Cheers from Wisconsin! 🌄
You are very welcome, Chuck! Thanks for watching! Let me know how they sell at the market. Such a yummy melon. I love how long they store on the shelf.
@@inthekitchenwithmatt Matt they did sell very well off the stand! I had to put out a note on what they are and how they taste, but once I sold one, customers kept coming back for more. A few remarked on how sweet and delicious they were. Thank you again for your demonstration!! 🍈 Note: they didn't last long enough to test their storage capabilities.. 😉
Thank you for this video. I purchased my first one the other day and had no idea what to do with it but thanks to you. I have an idea now and I plan on enjoying it tonight.
I've eaten Piel de Sapo many times, and it truly is delicious. I've always thought of the skin as looking rather like tree bark; however, I don't know if I will be able to eat it again now; I shall be seeing it as a Toad's skin. :// lol.
Wow that is pretty early for them to be out. It can take 6 to 8 weeks to fully ripen depending on how ripe it was when you bought it. It is ripe when the blossom end is fairly soft. It may also have a vibrant yellow hue. The rind is fairly thick so you may not detect a pleasant aroma from it.
Hi there! To tell if the fruit is ripe it should have a little give to it when you press on the stem ends, very similar to other melons. Because its rind is thick, the melon doesn’t give off an aroma when ripe. So it is hard to tell by smelling it. Some varieties will be a bright yellow color as well when ripe.
@@inthekitchenwithmatt hi do you think i should wait a few days to eat it.im unsure how ripe it is..alit of store bought mellons are not to ripe. or i just have bad luck
@@GRILLBUOY101 No harm in giving it a week or two before eating it, if you don't think it is very ripe yet. You are right, though, most stores buy them underripe, so they will last longer on the shelf at the store.
@@inthekitchenwithmatt let me tell you that all my family enjoyed, it was very juicy and sweet, it was our first time trying it. Your video show me the way to try it.
They don't ripen off the vine, so most of them time they are picked when ripe. One way to tell is smell the end that was connected to the plant, it should smell nice and almost fruity.
That's not ripe the piel de sapo should be turning almost fully yellow before you eat and should have the texture of counter softened butter not the same texture as a honeydew melon and should not be orange fleshed it should be ghost white and zero tartness should be the sweetest melon you have on your counter if it's tart it's cause it was green skinned yellow skinned should be overly soft and almost too sweet to feed your grandma and the way that melon cut it was definitely 2 months under ripe
Hi there, there are more than one variety of piel de sapo, the ones grown in Spain, and Australia, and this one grown in AZ among others. This particular variety does not get more yellow, and it is/was ripe. Other varieties are indeed very yellow when ripe. I think you need to adjust your computer monitor or if watching on your phone, watch it on a monitor, the flesh of this melon is very white. Watch again at 4:15 when I scoop it with the spoon, very white flesh. As was said in the video, the flesh is very soft and super easy to eat with a spoon. With all that said, it all boils down to the different varieties of piel de sapo. This is not the same variety that is grown in other countries, soils are different, etc. So flavors will vary a bit between varieties.
@@inthekitchenwithmatt I've never had one grown in the US so my bad the ones I get from Spain are much yellower I forgot the Americans put drugs and chemicals in everything to yield bigger harvests and specific colors and what not I guess it boils down to being grown for quality of being grown for quantity I prefer to buy for quality especially with fruit but some people prefer more fragrant less flavorful fruit others like aesthetically pleasing fruit and some prefer better tasting fruit it always comes down to the person and their preference but I always prefer to buy exotic fruits from exotic markets the ones at most supermarkets are for aesthetics and quantity most exotic markets order much less at a time allowing for better quality
No worries and as a fruit lover I couldn't agree more with you. I would love to come to Spain sometime and when I do, definitely trying those that grow there. I also love Mangoes, and the ones we get at the store pale so much in comparison to the ones I had in the Philippines or even the ones homegrown right off the tree. It is actually pretty cool we can grow mangoes here in the Arizona desert. Or even when I have a backyard I will grow these melons myself and order some heirloom seeds or something. At any rate, glad to meet another fruit lover! @@Fasteddycustoms
@@inthekitchenwithmatt yeah it's just the population there's more people in California alone than there is in all of Canada and as a guy that lives on a boat I've gotten to try fruit that just costs too much in the first world countries and also love mangoes and would never tell someone to spend 400$ on a mangoes but if you're ever in Japan try the Miyazaki mangoes over there it's quite cheap but to get one in the states is over 100$ per pound and as the biggest mangos with the highest liquid content they are roughly 3lbs for a small one bit definitely worth a try
Yeah it definitely can get super expensive here in the States for exotic fruit. I paid like 4 or 5 dollars a piece for some mangosteen haha. They are great but such a small fruit for that price, but worth it. Yes! I have heard of those mangoes and definitely want to try them at some point. @@Fasteddycustoms
You certainly can if you want to. I am not eating the skin, so I don't normally rinse the outside. Doesn't mean you shouldn't wash the outside, I just personally don't do it often for fruit that I am not eating the skin.
@@inthekitchenwithmatt No, not growing it but bought in a supermarket. Not a common variety here in France so wanted to know when it's ripe. Are you saying that it is ripe if it's on sale?
Well too bad haha, I educate people about the fruit. You can also use the slider bar to skip information if you want. Be patient and actually learn something though.
Nope it isn't. It is perfectly ripe. Besides that, melons don't ripen after they are picked. Did you eat it? No you didn't, I did. I know when a melon tastes ripe or not, I have been eating them for over 30 years.
Stephanie the melon was ripe enough, it can be eaten at a variety of stages. It is ready to eat when I want to eat it. Could it have been riper, yes. Did I say anything about it being at peak ripeness no. And like you can tell the ripeness from just this video. Are you the one who dug into it with their spoon? No. Are you the one who tasted it? No. Sure you may eat the seeds, like pumpkin seeds, but most people don't eat them. Especially in the United States. Also did it ever occur to you that there are different varieties/cultivars of these? This one was grown here in AZ where I live. The ones grown in other countries like Spain, may look different, like a brighter yellow hew on the outside of the skin.
Something i learned from an old and wise Spanish lady years ago at a fruit market in Spain - when choosing a Piel de Sapo look for one with veins (light brown along the length of the melon) the more the better! Then squeeze the ends of the melon together in the palms of your hands for a bit of give to see if it is ripe. But the most important thing is the veins for sweet and juicy Piel de Sapo
Nice!
WOW! really helpful. I've left mine a couple weeks and panicked thinking it would be no good. Thank you!!
You are welcome!
I just brought one can’t wait to try it I’m super excited.
Great! let me know if you like it.
Thanks for the demonstration! I grew the Canary melon years ago, and this year I grew the piel de sapo variety 'Lambkin'. I'm putting the first few out on the market stand to see how they do. Cheers from Wisconsin! 🌄
You are very welcome, Chuck! Thanks for watching! Let me know how they sell at the market. Such a yummy melon. I love how long they store on the shelf.
@@inthekitchenwithmatt Matt they did sell very well off the stand! I had to put out a note on what they are and how they taste, but once I sold one, customers kept coming back for more. A few remarked on how sweet and delicious they were. Thank you again for your demonstration!! 🍈 Note: they didn't last long enough to test their storage capabilities.. 😉
@@chuckkottke That is so awesome!!! Thanks for letting me know. And you are welcome!! :) Grow more next time :) haha
@@inthekitchenwithmatt Yes! Im allocating more garden space to these melons, well worth the time and effort to grow 🍈🍈🍈. 😊
@@chuckkottke Awesome!!
I love your tutorials and they are perfect! Made me love fruits the way they are
Well, thank you!! The fruit videos don't seem to be as popular as the recipe videos, so I am happy to hear you say that. :)
I just bought from Sprout grocery . Thanks for this video sharing.
You are welcome! Let me know how you like it after trying it.
Thank you so much for your effort
You are welcome!
These are the best melons period, sometimes you will get ones that are not so sweet
They are pretty awesome!
Thank you for this video. I purchased my first one the other day and had no idea what to do with it but thanks to you. I have an idea now and I plan on enjoying it tonight.
You are welcome! Let me know how you like it.
I've eaten Piel de Sapo many times, and it truly is delicious. I've always thought of the skin as looking rather like tree bark; however, I don't know if I will be able to eat it again now; I shall be seeing it as a Toad's skin. :// lol.
Yes so delicious! Good ole toad skin melon. hahaha
@@inthekitchenwithmatt Tree bark! Grrr... That shall be my mantra from now, every time I eat one. :P
@@laurenpiantino8312 lol but remember you aren't eating the outside only the inside! haha
@@inthekitchenwithmatt I guess that's true; dammit, why are men so demmed pragmatic? lol. But it's still tree bark to me. :P
@@laurenpiantino8312 LOL :)
Wow!i have never seen that fruit,looks yummy and juicy
Thank you! Yes it is so yummy and super juicy.
Where are they grown here in Arizona?
Matori Farms I believe.
Hi Matt! Yes it's very common here. Very sweet and nice for smoothies :P
So awesome! I was wondering if you had had them before. :)
@@inthekitchenwithmatt Yeshhh specially in the summer. Fresh cold.
@@platterhof Indeed! :)
It’s late July and I just purchased a Santa clause at Fred Meyer yesterday. Should I let it sit until Christmas season?
Wow that is pretty early for them to be out. It can take 6 to 8 weeks to fully ripen depending on how ripe it was when you bought it. It is ripe when the blossom end is fairly soft. It may also have a vibrant yellow hue. The rind is fairly thick so you may not detect a pleasant aroma from it.
@@inthekitchenwithmatt thank you. I will report the results
@@lm6817 You are welcome!
Papa Noel 🎅 melon 🍉 🍈thanks Matt🙏🏻
You are so very welcome, Farah!! :)
Nice vid. Thanks!
Thank you! You are welcome!
When is it ripe to pick???
Hi there! To tell if the fruit is ripe it should have a little give to it when you press on the stem ends, very similar to other melons. Because its rind is thick, the melon doesn’t give off an aroma when ripe. So it is hard to tell by smelling it. Some varieties will be a bright yellow color as well when ripe.
cool i bought 1 last night.i was wondering what it looks like inside.
Awesome!
@@inthekitchenwithmatt hi so why do they stsy good so long?
@@inthekitchenwithmatt hi do you think i should wait a few days to eat it.im unsure how ripe it is..alit of store bought mellons are not to ripe. or i just have bad luck
@@GRILLBUOY101 Probably due to the thick rind, and they will ripen off the vine.
@@GRILLBUOY101 No harm in giving it a week or two before eating it, if you don't think it is very ripe yet. You are right, though, most stores buy them underripe, so they will last longer on the shelf at the store.
Very interesting
Thank you!
Thank you
You are welcome!
@@inthekitchenwithmatt let me tell you that all my family enjoyed, it was very juicy and sweet, it was our first time trying it. Your video show me the way to try it.
@@esteban-alvino Awesome!!
How do you know it is ripe?
They don't ripen off the vine, so most of them time they are picked when ripe. One way to tell is smell the end that was connected to the plant, it should smell nice and almost fruity.
I can't wait to eat mine😋
Let me know how you like it!
eating Piel de Sapo while watching this :D
Awesome!
Thanks👍
You are welcome, Suzann!! :)
There also called a camouflage melon
Yep!
The color of the piel de sapo skim is very strong stronger than the color of watermelon skin
Yes it is!
Subtitles are hilarious!
yes those are automatically generated and most of the time they are off haha
That's not ripe the piel de sapo should be turning almost fully yellow before you eat and should have the texture of counter softened butter not the same texture as a honeydew melon and should not be orange fleshed it should be ghost white and zero tartness should be the sweetest melon you have on your counter if it's tart it's cause it was green skinned yellow skinned should be overly soft and almost too sweet to feed your grandma and the way that melon cut it was definitely 2 months under ripe
Hi there, there are more than one variety of piel de sapo, the ones grown in Spain, and Australia, and this one grown in AZ among others. This particular variety does not get more yellow, and it is/was ripe. Other varieties are indeed very yellow when ripe. I think you need to adjust your computer monitor or if watching on your phone, watch it on a monitor, the flesh of this melon is very white. Watch again at 4:15 when I scoop it with the spoon, very white flesh. As was said in the video, the flesh is very soft and super easy to eat with a spoon. With all that said, it all boils down to the different varieties of piel de sapo. This is not the same variety that is grown in other countries, soils are different, etc. So flavors will vary a bit between varieties.
@@inthekitchenwithmatt I've never had one grown in the US so my bad the ones I get from Spain are much yellower I forgot the Americans put drugs and chemicals in everything to yield bigger harvests and specific colors and what not I guess it boils down to being grown for quality of being grown for quantity I prefer to buy for quality especially with fruit but some people prefer more fragrant less flavorful fruit others like aesthetically pleasing fruit and some prefer better tasting fruit it always comes down to the person and their preference but I always prefer to buy exotic fruits from exotic markets the ones at most supermarkets are for aesthetics and quantity most exotic markets order much less at a time allowing for better quality
No worries and as a fruit lover I couldn't agree more with you. I would love to come to Spain sometime and when I do, definitely trying those that grow there. I also love Mangoes, and the ones we get at the store pale so much in comparison to the ones I had in the Philippines or even the ones homegrown right off the tree. It is actually pretty cool we can grow mangoes here in the Arizona desert. Or even when I have a backyard I will grow these melons myself and order some heirloom seeds or something. At any rate, glad to meet another fruit lover! @@Fasteddycustoms
@@inthekitchenwithmatt yeah it's just the population there's more people in California alone than there is in all of Canada and as a guy that lives on a boat I've gotten to try fruit that just costs too much in the first world countries and also love mangoes and would never tell someone to spend 400$ on a mangoes but if you're ever in Japan try the Miyazaki mangoes over there it's quite cheap but to get one in the states is over 100$ per pound and as the biggest mangos with the highest liquid content they are roughly 3lbs for a small one bit definitely worth a try
Yeah it definitely can get super expensive here in the States for exotic fruit. I paid like 4 or 5 dollars a piece for some mangosteen haha. They are great but such a small fruit for that price, but worth it. Yes! I have heard of those mangoes and definitely want to try them at some point. @@Fasteddycustoms
Suprised you didn't wash the outside first
You certainly can if you want to. I am not eating the skin, so I don't normally rinse the outside. Doesn't mean you shouldn't wash the outside, I just personally don't do it often for fruit that I am not eating the skin.
I want to know when it's ready to eat - you didn't say anything!
Are you growing it? if not its ready whenever you buy it, they are picked ripe. Melons do not continue to ripen after being picked.
@@inthekitchenwithmatt No, not growing it but bought in a supermarket. Not a common variety here in France so wanted to know when it's ripe. Are you saying that it is ripe if it's on sale?
@@anndimarco7402 Yes if they are selling it, it should already be ripe.
I didnt need to know all those facts I just wanted to know how to cut it.
Well too bad haha, I educate people about the fruit. You can also use the slider bar to skip information if you want. Be patient and actually learn something though.
This one is raw.
Nope it isn't. It is perfectly ripe. Besides that, melons don't ripen after they are picked. Did you eat it? No you didn't, I did. I know when a melon tastes ripe or not, I have been eating them for over 30 years.
@@inthekitchenwithmatt xD
@@inthekitchenwithmatt Right on Matt!
En français , svp
Sorry I don't speak French.
This melon is FAR from ready to eat and the seeds are very much edible!!
Stephanie the melon was ripe enough, it can be eaten at a variety of stages. It is ready to eat when I want to eat it. Could it have been riper, yes. Did I say anything about it being at peak ripeness no. And like you can tell the ripeness from just this video. Are you the one who dug into it with their spoon? No. Are you the one who tasted it? No. Sure you may eat the seeds, like pumpkin seeds, but most people don't eat them. Especially in the United States. Also did it ever occur to you that there are different varieties/cultivars of these? This one was grown here in AZ where I live. The ones grown in other countries like Spain, may look different, like a brighter yellow hew on the outside of the skin.
Now it's rotten.
Sounds like you waited a bit too long to eat it. While the shelf life is pretty incredible it does have its limits.