Season

July through early September

Selection

Choose melons heavy for their size with no visible bruises or yellow or cream undertone. Ripe melons will yield to slight pressure at the blossom end and have a fruity fragrance. The skin should feel springy, not mushy.

Preperation

Wash melons in warm water before cutting to rid the rind of any impurities that might be carried from the knife blade to the flesh. Cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes or scooped into balls with a melon baller. Cantaloupe is delicious enough served fresh, but it can also be added to fruit salads and smoothies.

Storage

Store uncut cantaloupes at room temperature for up to one week. Melons will continue to ripen at room temperature. Refrigerate cut melons in an airtight container up to five days.

Recipies