Choosing, Storing Melons

Choosing and storing melons...

Cantaloupe: Look for netting that is thick, coarse and stands out boldly on at least part of the surface. Choose melons that are heavy for their size and have no part of a stem. Background color should be pale yellow or yellowish-gray. Ripe cantaloupes (that aren't chilled as they often are in the supermarket) will have a pleasant aroma at the blossom end, which should yield a bit to thumb pressure.

Avoid those with green or very yellow rind, soft rind, off fragrance, large bruises, cuts, shriveled skin or mold.

Honeydew: Look for melons that are heavy for their size, have skin with soft, velvety — even slightly sticky — texture, yellowish-white to creamy color, softening at the blossom end and faint pleasant aroma. A cut stem is normal.

Avoid white or greenish-white, hard or smooth-feeling skin. Avoid asymmetrical melons and any with large bruised areas, cuts or punctures.

Cantaloupe and honeydew melons "ripen" (soften, but will not get sweeter) in several days at room temperature, or faster in a paper bag. Refrigerate when ripe. If storing cut melon, leave seeds in, wrap in plastic and refrigerate.

Watermelon: Choose watermelons that are heavy for their size, symmetrical, with a smooth rind that has a slightly dull surface that just barely yields to pressure, and a creamy-colored underside (neither green nor white). Test for ripeness with a slap on the side of the melon: It should sound hollow.

Avoid those with flat sides or soft spots, mold or cracks, or part of a stem. If it's cut open, look for bright red; avoid any with white streaks or abundant (not just a scattering of) tiny white seeds.

Keep at cool room temperature up to a week; wrap and refrigerate when cut, but then use in a day or two.

To de-seed: Quarter and slice the watermelon; take the slice in two hands — at the pointed end and the rind — and break it in two. The break line will expose the seeds, which you can scoop out, then cube the watermelon to serve it.

Melons of every kind should be washed before cutting, to avoid transmitting surface contamination to the edible part of the melon.

If refrigerated, all melons will be more flavorful if allowed to warm before serving.