Buying: When choosing a whole melon, look for one without dents or bruises and with a uniform color and appearance. A ripe cantaloupe should have a noticeable netting and a distinctly sweet cantaloupe smell coming from the stem end. In addition, melons should feel solid when you shake them—anything rattling or sloshing on the inside may indicate a melon that is over-the-hill. Cut melons should be brightly colored and juicy—avoid dry or mealy melons.

Storing: Underripe melons can be allowed to ripen at room temperature for a few days, or you can speed up the ripening process by placing the melon in a plastic bag. Ripe melons should be stored in the refrigerator and used within four to five days of purchase. Once they're cut, make sure to tightly wrap the leftover pieces and store them in your crisper drawer.

Eating: Melons are best enjoyed alone or as part of a fruit salad. To prepare, first wash the melon (the skin can harbor harmful bacteria) and slice in half with a sharp knife. You can then scoop out the seeds and cut the melon with a knife or a melon baller. Don't remove the seeds until you intend to use the melon, since the seeds protect the fruit from drying out.
 

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