Melons are sweet edible fruits that belong to the gourd family and are divided into two categories: muskmelon and watermelon. Melons have been enjoyed for thousands of years in many countries and are thought to have originated in Persia.

Muskmelon varieties have either netted skin, like cantaloupes and Christmas melons, or smooth skin, like honeydew and casaba melons. Other muskmelons include Spanish, Persian, winter and Crenshaw varieties. All muskmelons contain seeds and have a hollow center with fibrous material. They vary in color, including shades of yellow, pale green, and orange. One variety or another is available year round, but muskmelons are most plentiful in late summer and early fall.

To determine whether a muskmelon is ripe, look for a slight softness at the blossom end and check for a sweet scent. To ripen a melon, store at room temperature and then keep cool until ready to use. To use a melon, cut in half and remove the seeds.

Honeydew melons are popular for use in salads, soups, desserts, and garnishes and are rich in vitamin C. A honeydew melon is smooth and oval in shape and has a pale white-yellow rind and a sweet taste. Choose a honeydew that is heavy for its size, normally weighing from 4-8 pounds (1.8-3.6 kg). To determine if a honeydew melon is ripe, touch to see if the skin feels slightly wrinkled.

The true form of a cantaloupe is grown in Europe. American cantaloupes are actually muskmelons with a gray skin and juicy, orange, sweet flesh. Avoid cutting a cantaloupe until you are ready to serve it.

Other forms of muskmelons include the Christmas or Santa Claus melon. These melons, with yellow-green splotchy skin, are so named because they peak in December. Winter melons have a light green skin and are served cooked, sometimes in a soup. The winter melon tastes similar to a zucchini. A casaba melon is round and yellow with deep creases and has a taste similar to a cucumber.

A Persian melon has a pale green netted skin and a sweet taste. The Crenshaw or Cranshaw, melon is a sweet hybrid that has a gold-green rind and light orange flesh. Spanish melons are egg shaped, green, and ribbed, and taste similar to Crenshaw melons.

The melon varieties in the watermelon category generally have less flavor than muskmelons and a watery consistency. These melons contain vitamins A and C and are eaten alone or in fruit dishes or salads. Watermelons are heavier than muskmelons, with an average weight of 15-35 pounds (6.8-15.8 kg), and are native to Africa. Some varieties are much smaller, similar in size to a cantaloupe.

The most popular choice of watermelon is green or greenish-gray and striped, with shiny black seeds. The flesh of watermelon can range from white or yellow to pink or red. The seeds may also vary in color. Watermelons referred to as seedless often contain a few small, soft seeds that are edible.

When selecting a watermelon, look for a smooth, uniform rind and a hollow sound when slapped. Look for a dull, rather than shiny, rind. Store uncut melons in the refrigerator or other cool place. Once cut, snugly wrap any leftovers in plastic and use within one day.