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Benefits of Water Mellon
Summer Cooler: Melons are a seemingly
incongruous group. They may have rough, smooth, netted, ribbed, spotted, streaked, or even spiked rinds, which vary in color from white to black. The flesh inside may be white, yellow, green, pink, orange, or red. They may be three inches in diameter or can weigh 15 kg or more. But all melons belong to the same family (Cucurbitaceae), along with cucumbers, squash, and pumpkins. All grow on vines and share a characteristic juicy sweetness - and high water content. People have been eating melons for more than 4,000 years; many originated in the Middle East. Melons are generally good sources of vitamin C and potassium, along with trace amounts of B vitamins, calcium, and iron. Cantaloupes and other orange-fleshed melons are rich in beta carotene; the deeper the flesh colour, the more beta carotene it has. Watermelons supply lots of lycopene a photochemical linked to reduced risk of prostate cancer. Best of all, melons are refreshing and sweet, yet low in calories - about 50 to 60 per cup, cubed. A perfect summer dessert. 
With a few exceptions, melons don't sweeten once cut from the vine, though they may get softer and juicier; some may be picked too early to better withstand shipping. How to judge ripeness depends on the melon, but in general it should have a fruity sweet aroma and be a little soft at the blossom end. Honeydews should be creamy yellow, not green, and have a velvety feel. Cantaloupes should have a smooth spot where they came off the vine and creamy yellow coloring under their netting. Watermelons should have a light yellow underside. Whether youcan tell ripeness by thumping, tapping, or shaking is a matter of debate - or perhaps finesse. * Select
melons that are heavy for their size, without cracks, bruises, or mold.* Keep firm melons at room temperature for a few days so they can get softer and juicier; then refrigerate for up to five or so days.
* Refrigerate melon after cutting. Wrap in plastic or in an airtight container so it won't pick up other refrigerator odors - or impart its fragrance to other foods. Eat cut melon within two or three days.
* Buy pre-cut packaged melon only if it is refrigerated or immersed in ice. Unlike most fruit, melons are not acidic, so bacteria can thrive on them when they are cut up and not kept cold.
* Melon can be an ingredient in salsas, chutneys, and smoothies or
Another safety note: Before you cut into a melon, wash the rind with running water to keep surface bacteria from traveling to the flesh inside. Several outbreaks of salmonella poisoning abroad have been linked to melons.