Also known as "cantaloupe" these melons have juicy, orange, flesh and firm netted skin. Some varieties will have crisper flesh and others softer depending on the season and location. Rockmelon has a distinctive musky aroma which is strongest when the melon is ripe. Rockmelons are an excellent source of vitamin C, vitamin A and potassium.

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 served and eaten alone or mixed with other fruits in a fruit salad

Select Rockmelons which are heavy for their indicating good juice content. The skin should be smooth and have a definite netting as well as being free of spots or marks on the skins surface. Keep whole melons to reach room temperature for the best flavour. Melons that have been cut should be stored in the refrigerator.

There are a number of exiting ways to serve rockmelon:

Wrap wedges of rockmelon with thin slices of prosciutto (ham), the saltiness contrasts well with the sweet taste of the melon

Cut rockmelon into chunks and combine with natural yoghurt and a drizzle of honey

Mix the juice of a Rockmelon that has been freshly squeezed with sparkling mineral water for a refreshing drink

Just eat them fresh served on a plate to share. Kids love Rockmelon