Robbie Sigona’s melon tips:
- Press very gently on the end, there should be a slight give. For melons with ribs or netted flesh like the cantaloupe, look for pronounced ridges and netting and distinct color variation, more importantly smell it.
- Once you get the melon home store it at room temperature until fully ripe then refrigerate it.
- Once cut it needs to be refrigerated. Leave the seeds in any unused portions to maintain moisture and cover tightly with plastic wrap. For optimal flavor let chilled melons come to room temperature before eating.