Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
To be good, a melon must first smell like a melon. Let your nose be your guide when choosing one. Next, the melon should be heavy for its size and have a little give when pressed. A hard melon with little aroma will improve with just a day or two to ripen, but if you can hear the seeds slosh when you shake it, it’s been left too long—it’s overripe. Ripen melons in a cool dry place and refrigerate them once they are ripe.
There are three classifications for melons. The first is the true cantaloupe of the Charentais variety, usually found only in Eu-rope. It is oblong and green with a netted rind. The flesh is brilliant orange, sweet, and juicy.