Whether large or small, yellow or green, smooth, bumpy or ribbed, melons, those wonderfully versatile members of the Cucurbitaceae family, bring a cool refreshing note to any course of a meal. Italians serve melon with prosciutto as an appetizer, while the Spanish consider it the ultimate dessert.

Did you know that during the reign of France's Sun King, melons were covered with manure to keep them warm so that they'd be at their peak of ripeness when the summer heats arrived? Fortunately these days, they're grown in greenhouses or imported…. whew!

Etymology
From the Latin "melo"

Description
A creeping annual plant grown for its fruit

There are large and small ones, yellow and green ones, those with smooth skins, those with lacy ones. There is even a Santa Claus, also called the Christmas melon, whose crunchy flesh comes on the market around the end of December, not to mention the very sweet Sharlyn, the spicy Crenshaw… But three especially grab our attention: cantaloupe, which lends itself to every whim, in desserts, even teaming up with lavender; the green-fleshed galia which enlivens salads; and finally the watermelon, like a huge swollen football, which can weigh up to 25 kg.

Nutritional values per 100 g
- vary according to type - Honeydew / Watermelon: Calories: 60/49; Water: 92%; Carbohydrates: 16/11 g; Fat: 0.2/0.7 g; Protein: 1 g;
Rich in vitamin C

Buying melons
Some people will tell you that a melon should feel very heavy, with the skin beginning to show signs of cracking around the stem end. Others, however, say that an examination of its "belly button" is the best way to judge a melon's ripeness.

"I don't know why people insist on shaking or thumping melons, says Jean Joho from Everest Restaurant in Chicago. To know if a melon is ripe, all you have to do is press lightly near the stem end. If the rind gives a bit, the melon is ready. And then there's the scent: when it's perfectly ripe, you can smell it!"

Personally, I think it's not just the ripeness that matters, but also the flavour, sweetness, texture and so on. As the humorist said, "Fickle friends are like melon-lovers… They have to try out fifty before finding the right one."

If you think your melon is a little too lacklustre to set out on the table on its own, give it a shot of something bracing, or turn it into sorbet.

Storing melon Melons will keep for several days at room temperature or in the refrigerator, depending on their degree of ripeness. In the West Indies, melons are sometimes covered with blankets so that they ripen more quickly.

A whole melon can be left in a cool place. Once cut, cover the unused portion with plastic wrap and refrigerate immediately. It will keep 2 - 4 days.

Cooking tips
Did you know that cubes of watermelon added to the pan juices of fat roasted meats will thicken the sauce and remove some of the fat? You can actually deglaze a pan with watermelon. How about sautéed lamb chops with watermelon?