Whether you choose to season your cantaloupe or enjoy it plain, the flavor all comes down to whether you pick a perfect one ...

When a cantaloupe is growing, the outer rind, or skin, will be a shade of green. As a cantaloupe ripens, the rind turns a golden tan color. When picking a cantaloupe, opt for a melon that looks ...

Honeydews, on the other hand, have a light green rind and flesh and more of a round to slightly oval shape than cantaloupe. There are also a couple of key nutritional differences between the two ...

This cantaloupe is nearly ready to be picked. The netting on the skin is an even tan color and the rind under the netting is changing from green to tan. In just a day or two, this melon will be ...

Here are a few things to consider. Cantaloupe should have a prominent, evenly distributed corky netting that is buff or light tan. The background color can be green, yellow or gray. The stem end ...

1 / 2 honeydew melon; 2 small to medium cubanelle or banana pepper (see picking the perfect pepper below); flaky coarse sea salt; 1 cup loosely packed basil leaves, large ones torn; 1 / 4 lb ...

It’s not even playing the same sport. Cantaloupe beats honeydew in all categories and kicks it in its flavorless green flesh. We should kick honeydew out of the running for fruit bowl fillers. Perhaps ...

It tastes sweet with a mild tropical taste. Juicy and flavorful, I sighed with delight after biting into a slice of the pale, green melon flesh. I handed a slice to my 9-year-old daughter ...