All About Melons
1 of 14
How to choose a ripe melon
1 of 14
2 of 14
Store watermelon to bring out its best
2 of 14
3 of 14
Melon ice cubes add a splash of color
3 of 14
4 of 14
Try fridge-friendly sizes
4 of 14
5 of 14
Is it a cantaloupe or a muskmelon?
5 of 14
6 of 14
How some watermelons got seedless
6 of 14
7 of 14
Four other melons worth the cut
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.
7 of 14
8 of 14
An easier way to slice
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.
8 of 14
9 of 14
Stand it up
9 of 14
10 of 14
Slice
10 of 14
11 of 14
Easy summer melon salsa
11 of 14
12 of 14
Watermelon Salad
12 of 14
13 of 14
Watermelon and Cucumber Tonic
13 of 14
14 of 14
Watermelon Gazpacho
Try using watermelon wherever you might use a tomato. For example, Watermelon Gazpacho pairs watermelon with traditional gazpacho elements such as cucumber, bell pepper, and onion in a sweet and savory chilled soup.