When selecting a rockmelon, buy the one that has a slight give when squeezed and a sweet, delicate scent.
Keep under-ripe melons at room temperature for two to three days. If you are using only part of the melon, leave the seeds in the unused piece, wrap well, and refrigerate two to three days.
Tips & Tricks:
When preparing melons, rinse the outside of the melon before cutting. Cut the melon in half and remove the seeds by scraping them out with a spoon.
A serve of rockmelon is equivalent to about two thick slices.