Melon

A ripe melon often smells sweet at the stem end and feels heavy for its size. For many netted melons, the stem end gives slightly when pressed; avoid fruit with soft, bruised patches or a fermented smell.

Let a firm, unripe melon ripen at room temperature. Once ripe—or once cut—keep it covered in the fridge; eat cut melon within three days.

Wash and dry the rind before cutting, then halve the melon and scoop out the seeds with a spoon. Cut the flesh into wedges or cubes; a melon baller makes neat portions for fruit salads.

Pair sweet melon with salty feta, cured ham or olives, or keep it fresh with mint and lime. It also works in fruit salad, chilled soup and drinks.

Yes. Remove the rind and seeds, cut the flesh into chunks and freeze them spread out on a tray before transferring to a container. Thawed melon turns soft, so use it in smoothies or blended drinks rather than serving it as fresh fruit.

Melon is high in vitamin C: a 100 g portion provides 27.2 mg. It is also mostly water, so it makes a refreshing snack.

No. Watermelon and the sweet melons commonly sold as melon are different fruits, though both belong to the gourd family. Watermelon has a crisp, watery flesh; many other melons have softer, fragrant flesh.

The seeds are edible, but they are usually scooped out; you can rinse, dry and roast them for a crunchy snack. The rind is not usually eaten, so wash it before cutting to avoid transferring dirt from the outside to the flesh.