The best melons feel heavy in one’s stomach, give off pleasant aroma, and yields slightly to gentle pressure at the stem end. Ripe ones keep for up to three days in the fridge; wrap cut melon well to ward off refrigerator odors.

Watermelon An icon of summer, this fruit ranges from 8 to 20 pounds. Most have green skin, marbled with yellow, and bright red flesh. You may have been taught to thump a water melon to check its ripeness, but that doesn’t really work. At their pick from June through August.

Cantaloupe With raised, netted skin and highly aromatic, flavorful orange flesh, cantaloupe actually separate from the vine when ripe. So, look for the smooth indentions on the stem end. (If picked too soon, a bit of stem might still be attached.) Freeze chunks of cantaloupes for your morning smoothie. Available June through November.

Honeydew It’s name perfectly describes this melons flavor – sugary yet fresh. If unripe when picked, honeydews will never reach full flavor, so choose fragrant melons with pale-yellow velvety skin that slightly tacky. Wedges wrap in prosciutto make a scrumptious appetizer. Available July through October.

Sprite this honeydew offspring has a high sugar content, tastes a bit like peer, and weighs in at 1 to 2 pounds. Choose those that are white with brownish-yellow mottling. On sale only in summer, this super sweet little treats are worth seeking up.

Crenshaw (Cranshaw) Crenshaw are large ( 5 to 9 pounds) and globe shape, with pointed stem ends, furrowed yellow skin, and sweet and succulent golden-pink flesh. Dig in and it with a spoon or a puree for a chilled soup. Available July through October.