From the same family as cucumbers, melons are known for their incredibly sweet flavour, and their soft or crisp and juicy flesh. Three common types of melons are Rockmelons also known as Cantaloupes, Honeydew melons and Galia melons. The nutrition values for each of these differ slightly although, generally melons are a good source of vitamin C and potassium and have a water content of 90%.

Before preparing your melon, it is a good idea to wash the surface of the skin to remove any dirt

To remove the seeds of a melon, cut in half and scoop out seeds using a spoon

Cut the melon into wedges and remove the skin with a knife

Melon can be eaten alone or served mixed with other fruits in a fruit salad

Select melons which are heavy for their size which indicates good juice content. The skin should be smooth and free of spots or marks on the skins surface. For some melons, they are ripe when they have a strong aroma, other varieties are often sweeter without or with very little aroma. It is best to ask your greengrocer for local knowledge.

Keep whole melons at room temperature and melons that have been cut in the refrigerator. Some cut melons should be wrapped up as the perfume can evade other foods.
Melons are a great quick and healthy snack, cut into wedges and serve.