How to buy: the best way to pick one is by the smell, it should have a sweet, slightly musky scent. A good cantaloupe feels heavy for its size, has a rind that resembles raised netting, and has a stem end that yields slightly when pressed with the thumb.
How to store: let the not quite ready cantaloupe ripen at room temperature for up to 2 days (keep it in a closed paper bag, which will speed up the process). Refrigerate the whole ripe melon for up to 5 days. For cut wedges, cover the surface and refrigerate for up to 3 days (leave the seeds in tact, they prevent the flesh from drying out); cubes without seeds lasts only 1 or 2 days in a resealable container, in the fridge.
How to slice/cube: wash the rind, slice off the bottom and top ends of the melon so that it sits squarely on the cutting board. With a knife, from top to bottom, cut away strips of the rind, follow the shape of the fruit, and scoop out seeds, slice/cube as desired.
(Real Simple, August 2010)
Fitness and Health