Melon

Choose one that feels heavy for its size and has a sweet, fresh smell at the stem end. For many varieties, the stem end gives slightly when pressed; avoid fruit with soft patches, cracks or a fermented smell.

A whole, uncut melon can ripen at room temperature; once it smells sweet and gives slightly at the stem end, chill it if you are not ready to eat it. Refrigerate cut melon in a covered container and eat it within three days.

Yes. Rinse the whole melon under running water and scrub the rind with a clean produce brush before cutting, so a knife does not carry dirt or germs from the outside into the flesh.

Pair sweet melon with salty ingredients such as prosciutto, feta or olives, or add lime juice and mint for a fresh fruit salad. It also works with cucumber and prawns in a chilled salad.

Cut firm melon into thick wedges and remove the seeds, leaving the rind on to help hold each piece together. Grill over high heat for about two minutes per side, until lightly charred, then finish with lime or a little salt.

Yes: remove the rind and seeds, cut the flesh into bite-sized pieces, and freeze them in a single layer before transferring to a sealed container. The texture turns soft when thawed, so use frozen melon in smoothies or serve it straight from the freezer.

Melon is a fruit: botanically, it develops from a flower and contains seeds. It belongs to the gourd family, alongside cucumbers and pumpkins.