Melons come in many varieties and in different sizes. Eat fresh slices, use in fruit salad, juicing, savoury combinations with lean ham, prawns, smoked chicken, roast duck or prosciutto.
Varieties include:
Round with golden skin and green flesh.
Selection:
All melons should be heavy and firm for their size. Avoid damaged or soft melons. Honeydews will yield to gentle pressure at the flower end.
Storage:
Under refrigeration and when cut cover with plastic film.
Preparation:
All melons should be served chilled. Remove skin and seeds with a sharp knife.
Serving suggestion:
Slices of barbecued or roast duck, honeydew melon cubes, pistachios and rocket leaves tossed in an Asian style chilli dressing.