All About Melons
From how to choose the best, to using melons in summer-fresh recipes
2. Galia (pictured): The light-green flesh inside this melon is sweeter than that of the American cantaloupe; it's often reserved for dessert. Peak season: May through August.
3. Sprite: This grapefruit-sized melon has sweet, crisp ivory flesh, the taste of which contains hints of watermelon, honeydew, and pear—but much sweeter. Peak season: June and July.
4. Orange-Fleshed Honeydew: A luscious cross between cantaloupe and honeydew, with a slightly creamy flavor. Look for a smooth, whitish rind with a waxy texture. Peak season: May through August.
Step 1: Place washed melon on a cutting board, and use a sharp, heavy knife to slice about one inch from the stem end to make a stable cutting surface.
Tip: Always rinse a melon before slicing. Melons are grown in dirt and frequently handled: They may look clean but can harbor bacteria on the skin—especially netted varieties like cantaloupe. Thoroughly rinse so you don't transfer bacteria to fruit when cutting.