Pick Your Own Melons in the Netherlands

There’s something wonderfully silly and satisfying about wandering through a Dutch field in summer (July to September, with the peak in August), on a mission to find the perfect melon. Yes, melons! In the Netherlands, several farms invite you to step into the patch, bend over, and give a few of these golden orbs a gentle sniff and a tap. It’s like a treasure hunt, but the treasure is juicy.

How to pick the best one:
Don’t be shy – get your hands involved. A ripe muskmelon (like galia or charentais) smells sweet at the stem end, has changed colour, and has a slight give when you press the blossom end (the opposite side of the stem). A fully ripe one comes away from the stem with a gentle twist. A watermelon is ready when it feels heavy for its size, the rind is dull rather than shiny, the spot where it rests on the soil is yellowish and it sounds hollow when you tap it; cut its stem with a knife rather than twisting it. Leave unripe melons in the field. Bring a basket or a sturdy bag, handle the melons gently so they don’t bruise, and prepare for a few laughs as you and your friends pretend to be melon connoisseurs, comparing sizes and arguing over which one has the best “thump.” It’s a perfect activity for a sunny day – kids love the treasure hunt, and adults love the excuse to be outside.

Once you’re home: what to do with your haul
Keep a whole muskmelon at room temperature for a day or two until fully ripe, then in the fridge for up to five days; a whole watermelon keeps about a week at room temperature or two weeks in the fridge. Store cut melon in an airtight container in the fridge and eat it within three to four days. Melons are ridiculously versatile. You can slice them for a breakfast bowl, cube them into salads, or blend them into drinks. And yes, you can cook melon too!

Two Cooking Recipes

Grilled Melon & Halloumi Skewers

  • Cut your melon (cantaloupe or galia work best) into 2-inch cubes.
  • Cube halloumi cheese into similar-sized pieces.
  • Thread melon and halloumi alternately onto skewers.
  • Grill over medium heat for 3–4 minutes per side, until the halloumi is golden and the melon has light grill marks.
  • Drizzle with a little honey and a pinch of flaky salt. Serve warm as a quirky appetizer or side dish.

Melon & Ginger Chutney

  • Peel and dice 4 cups of melon (any variety).
  • In a pot, combine the melon with 1/2 cup sugar, 1/4 cup apple cider vinegar, 1 tablespoon grated fresh ginger, and a pinch of chili flakes.
  • Simmer on low heat for 30–40 minutes, stirring occasionally, until thick and jammy.
  • Let cool. Use this sweet-spicy chutney on grilled chicken, roasted pork, or slathered on a cheese sandwich. It keeps for a week in the fridge.

So grab your friends and head out to a U-pick farm. Just don’t blame us if you come home with more than you can carry – it’s impossible to resist a perfectly thump-able melon.