Melons are members of the gourd family. They grow on trailing vines. Melons are large, round or oval fruits with thick rinds and soft, juicy flesh. All melons require a long frost-free growing season and are handpicked when mature. Most melons have many seeds that are all contained in the central cavity of the melon. Watermelons have seeds that are distributed throughout the fleshy part of the melon.

There are many types of melons, varying in shape, size, color, flavor and texture. Descriptions of the most common melons follow:

Cantaloupe has a coarse, cream-colored raised netting over a yellowish-green rind. The flesh is salmon colored with a pungent aroma and sweet, juicy taste.

Casaba is a large, globe-shaped melon that is slightly pointed at the blossom end. It has a rough, furrowed, mostly yellow rind. The flesh is creamy white, sweet and juicy. Casabas have little aroma.

Crenshaw melons have a large, round base and pointed stem end. The rind is smooth and a goldish-green color. The salmon-colored flesh is juicy with a slightly spicy taste.

Honeydew, a large oval-shaped melon, has a smooth whitish-green to creamy yellow rind. The light green flesh is faintly fragrant, very sweet and juicy.

Muskmelons are larger than cantaloupes with deep grooves and loose netting. The soft salmon-colored flesh is sweeter than cantaloupe. Muskmelons are most likely to be found at local farmers' markets. Since they are very juicy and fragile, they do not ship well.

Persian melons are similar in shape to cantaloupes, but they are larger with a deep green rind and fine netting. The orange-pink flesh has a pleasant aroma and mildly sweet taste.

Santa Claus melons (or Christmas melons) are shaped a little like footballs. Their green rind has yellow-gold stripes. The flesh is creamy white to yellow with a mildly sweet and juicy flavor.

Watermelons are large, oblong or round melons with a smooth green rind that is yellowish on the underside. The pink or red flesh is very juicy and sweet. Other varieties of watermelon with flesh color ranging from white to yellow to pink are sometimes available at farmers' markets.

Most melons are available fresh almost all year. However, peak seasons for certain varieties are as follows:

Cantaloupe -- May to October

Casaba -- August to November

Crenshaw -- July to October

Honeydew -- June to October

Muskmelon -- August to September

Persian -- July to October

Santa Claus -- December

Watermelon -- May to September

In addition, melon balls in syrup or juice are sold frozen.

A ripe watermelon will have a shrunken and discolored stem and will produce a hollow sound when thumped with your knuckles. When choosing cut watermelon, look for bright-colored flesh with black seeds. The end nearest the stem is usually the sweetest. Avoid cut melon with coarse pale flesh, dark wet-looking flesh (overripe) or an abundance of small white seeds (underripe).

All other melons should feel heavy for their size and appear well shaped. A ripe melon should give to slight pressure at the blossom end and have a pleasant fragrance. Avoid bruised, dented or wet fruit.

1 pound melon = about 1 cup cubes.

Most melons, except watermelons, continue to ripen after picking. If underripe, store at room temperature for a few days. When ripe, refrigerate and use within three to four days. Wrap cut melons with plastic food wrap, refrigerate and eat within two to three days.

To prepare, cut the melon into halves. Scoop out and discard the seeds. Cut the melon into quarters or wedges to serve. The flesh can be eaten with a spoon or a knife and fork. Watermelons can be cut into halves and then into slices or wedges for serving. The flesh of melons may be formed into balls with a tool called a melon baller.