Vitamin A: helps with seeing at night and helps the immune system.
Vitamin C: helps heal cuts and wounds and helps the immune system.
Cantaloupe: Choose melons with tight netting and have a yellowish skin. The melon should give slightly when pressed.
Honeydew: Choose honeydews that have creamy or yellow colored rinds, a pleasant smell, and are heavy for their size. Avoid honeydews that have a fuzzy surface.
Watermelon: Choose melons that have a symmetrical shape, creamy or yellowish colored undersides and dried stems. The best melons will feel heavy for their size.
Store uncut melons at room temperature for up to 1 week. Refrigerate cut melon in an airtight container for up to 5 days.
Rinse melon under cool running water before cutting. Scrub with a vegetable brush.
On a cutting board, cut melon in half, making sure to cut through the stem area. If the melon has a cluster of seeds in the middle, scoop out the seeds. Cut each half of melon in half. Then cut each quarter into 2-3 wedges.
Remove the rind by cutting between the rind and melon flesh where the color changes.
Slice into large smile-shaped wedges to eat.
Thread melon and your other favorite fruits on toothpicks or skewers to make fruit kebabs. Serve with yogurt for a dip.