image source

 True, you can get them virtually year round but they’re never sweeter and juicer than in summer.  Melons of all kinds, especially the orange-flesh variety, offer unique flavor, low-calorie nutrition and lots of vitamin A.  Best of all, they take well to everything, from an appealing appetizer, such as Melons and Ham, to a mixed-fruit salad. 

Melon varieties

 Honeyloupe – cream-colored rind with peach blush (avoid if waxy); sweet orange flesh.

image source

Watermelon – mottled green skin; pink -red or yellow flesh.

Image via Wikipedia

Casaba – green or yellow-green hard rind; crisp, pale-green flesh.

image source

Cantaloupe – netted skin; deep orange flesh with rich flavor.

Image via Wikipedia

Crenshaw – blotchy gold or yellow-green rind; tender golden flesh.

image source

Honeydew – pale-white to yellow, smooth, hard rind; green (sometimes orange) flesh.

Image by turtlemom4bacon via Flickr

Selecting and storing

 Choose a melon heavy for its size with a fragrant stem end that gives under light pressure from your thumb.  (Hard melons will soften if left in a sunny spot, but they won’t get sweeter.) Once cut, melons will keep for a day or two if wrapped well in plastic and refrigerated.