Melons, squashes, and cucumbers all belong to the Cucurbitaceae, or gourd family of plants; they all grow on vines and are the fruit part of the plant. With the exception of watermelon, all melons resemble winter squashes in structure - they have a thick flesh with a central seed-filled cavity. Melons differ quite a bit from squashes in taste though, and their sweet juiciness is a true taste of summer.

Cantaloupe and Watermelon are by far the most familiar of the melons but a trip to the farmers' market will reveal a wide variety grown locally. The terms referring to melons can be confusing. "Muskmelon" and "Cantaloupe" are often used interchangeably.

Muskmelon is what we usually use to refer to the types of melon grown in the east. They have prominent ribs and are often covered with a dense net (corky web on the skin). They also usually have higher sugars, and a more musky flavor.

Cantaloupe is used to refer to the western type melon (used to ship across the country) which is smooth (no ribs) and has a lighter netting (can see more skin between the corky web), and usually lower sugars than the Eastern types.

Check out your region's GUIDE TO FARM FRESH FOODS** for locations of U-pick farm and roadside stands.

Other melons to look for include:
Casaba (pale yellow, deeply wrinkled skin with white, sweet flesh.
Crenshaw (oblong with buttercup yellow rind and salmon-colored flesh that is sweet and spicy.
Honeydew (large round with creamy white or yellow-green rind and pale green, highly sweet flesh).
Juan Canary (yes, canary yellow when ripe, egg-shaped, white flesh).
Persian (similar to muskmelon - AKA cantaloupe - but larger and greener).
Santa Clause (the "Christmas melon" is foot-long, oblong with green and gold stripes, mildly sweet).
Sharlyn (sweet with netted greenish-orange flesh).
Watermelon (more that fifty varieties of this melon, round or oval-shaped with red, orange and yellow flesh).

Interesting Facts:

	Though they taste very different, all melons, except watermelon, resemble winter squashes in that they have a thick flesh with a central seed-filled cavity.
	Muskmelon are eastern type melons with prominent ribs and are often covered with a dense net. They have higher sugars and a more musky flavor than the western type (shipping) canteloupe, which has no ribs and has a lighter netting. The true canteloupe is actually a French melon called Charentais, which is pale green with a very light netting.

Side Bar:

How do you pick a ripe melon? Muskmelons or canteloupes should be tan or gold under their netting; honeydews should be velvety and creamy yellow; for most melons, the blossom end should be fragrant and give slightly to pressure. Watermelons have a waxy look and a yellow patch on the belly. Melons will soften if left unrefrigerated, but will not become sweeter.

Eating - Now That's Easy!
If ever there was a fast food, this is it. Biting into a fresh ripe wedge of melon is a sensational sweet experience. And no cooking required! Another popular way to eat melon is with cottage cheese.

Nutritional Value
Melons are not only sweet and refreshing, they are also highly nutritious. These fruits are good sources of potassium and vitamin C, and the ones with orange flesh exceptional sources of beta-carotene. Cantaloupe (muskmelon) is the most nutritious of the melons. It has at least three times more vitamin C (70% of the RDA for men and women), 10 times more beta-carotene and a third more of the potassium than most other melons. Two-thirds cup of cubed cantaloupe provides 3224 IU of vitamin A, which accounts for 3/4 of the RDA for women and over 2/3 of the RDA for men. And all of this with less than a gram of fat.

Best Way to Store
The flesh of uncut melons will become juicier and softer if left at room temperature for one to two days before eating. Once ripened (or cut), melons should be refrigerated and used within a few days. Enclose them in plastic bags (or in a bowl or on a plate with a vinyl bowl cover) to protect other produce in the refrigerator from the ethylene gas that the melons give off. Also, since ripe melons are very fragrant, the aroma of the cut fruit can penetrate other foods.

Selection
Melons have no starch reserves to convert to sugar so they will not become sweeter once they are picked from the vine. Many melons are harvested at their peak sweetness, the point at which they 'slip' easily from the stem. But, if harvested early, when the fruit is firmer, it will remain less sweet because sugars are pumping into the fruit up until they are fully ripe. An immature melon picked from the vine will not fully ripen, but a mature, ripe melon will continue the ripening process becoming softer and juicier after picking.

Because some melons will inevitably be picked too early, it is important to know a ripe one when you see one. Since melons differ from each other quite a bit, only a few general rules apply to choosing a ripe fruit. Their shape should be regular; that is, symmetrically round, oval, or oblong.

The rind should be free of cracks, soft spots, or dark bruises. A slight softness (but still firm, not soggy) is often a sign of ripeness.

In the case of Cantaloupe, the blossom end will be slightly soft when at peak ripeness and a flowery fragrance will be apparent.

Casabas should have a deeply furrowed rind that is golden yellow, not green.
Crenshaws should also be yellow, not green.
Look for Honeydews that are pale, creamy yellow, not a harsh greenish white. Tiny flecks on the rind are a sign of sweetness.
Watermelons shouldn't be too shiny or too dull, but just right with a waxy "bloom".