The best melons are available in the summer, when the conditions are ideal for these fruits to ripen. Choose a heavy melon with no soft spots, and look for a greenish-yellow rather than a greenish-white skin. Slightly underripe melons can stand at room temperature for a few days to further develop flavor, aroma, and texture. Whole ripe melons will last for about a week in the refrigerator and plastic-wrapped cut ones for about 2 to 3 days. If the seeds rattle when the melon is shaken, it is probably over-ripe. It’s best to halve a melon and cut it into wedges, then remove the rind, so before slicing a melon, always scrub the rind with a soft brush and rinse well. Health safety experts warn that cutting through the rind can transfer bacteria from the rind to the edible part.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
