Melons deteriorate very rapidly and are usually picked before they are ripe. Choose melons that are heavy and free of bruises. Look for mould or soft patches. Smell is a good indication of ripeness. If it smells sweet it's ripe. Hard melons can be left to soften at room temperature for a couple of days.
Store ripe melons in the refrigerator. Wrap cut pieces tightly in plastic wrap.
Tips & Tricks:
Melons are often served for breakfast, as an appetiser, dessert, or snack. Larger melons are sliced in serving-size portions; smaller melons are typically cut in half and the pulp and seeds are scooped out before serving. Depending on their size, melons can be served in their skins, halved or cut in wedges, or peeled for used in salads or appetizers. The flesh can also be cut into cubes or scooped into balls with a melon-baller.
Try and eat melon on its own, rather than mixed with other fruits as it will ferment in the stomach and interfere with digestion, leading to flatulence and bloating.
A serve of melon is equal to about 1 wedge.