Melon can be prepared simply or as a component in more complicated dishes like risottos and mousses. One of the most important things to remember when serving melons is to start with a good one. Look for a slight softness at the end, where the blossom used to be, and avoid ones that are soft all over or shriveled. Most melons can be prepared by cutting them in half and removing the seeds with a spoon. The melon can then be cut into slices or chunks and served on its own, or scooped out with a melon baller and used as a garnish or addition to a fruit salad. Melons can be kept in the refrigerator for up to a week uncut, but once sliced or balled, they should be consumed within two to three days.
Melons are members of the Cucurbitaceae family and have fleshy fruit enclosed by a hard rind. The fruit is usually sweet, though the flavor varies greatly from one melon to the next. Many different types of melons, such as cantaloupe and honeydew, fall into the muskmelon category, but watermelon and others do not. Because some melons are actually considered culinary vegetables, the preparation methods for them can vary from one variety to the next. Bitter and winter melons, for example, are not usually served in the same way as other types.
When serving melon, the most important tip is to start with a ripe or slightly unripe fruit and store it properly until it’s time to eat it. Muskmelon ripeness is usually determined by pressing the blossom end, which should give slightly when pressed. Excessively soft, wrinkled, or moldy melons should be avoided. Watermelons, for example, can be checked in a variety of ways. Slapping the side of a watermelon for ripeness before buying or serving it is one way to tell if it’s ripe: a hollow thump indicates a good fruit.
Most melons can be eaten on their own or as part of a fruit salad. Because muskmelons have seeds in the center, they should be cut from end to end so that the seeds can be scooped out. After that, the melon can be cut into slices, cubed, or balled, and served with or without the skin. Some watermelons are seedless, but those that do have seeds are evenly dispersed throughout the flesh. Watermelons can be sliced, cubed, or balled without having to remove the seeds first.
There are a variety of other ways to serve melons, some of which require more complicated recipes. Because the flavor of some melons can be enhanced by adding salt, they are frequently served with serrano ham or prosciutto. Melons can also be used as a component in sorbets, chocolate mousses, and risottos. Any melon that is not consumed right away should be stored in the refrigerator, where it will last for two to three days.