Melons come in a wide variety of types. However, melons can be broadly divided into three categories based on colour and shape: cantaloupe melons, with a warty exterior; netted melons, which have a meshed pattern on their skins; winter melons, which have smooth skins. Then there is the watermelon, with its dark green skin and bright red flesh. netted melons have a yellowish-green flesh colour. The flesh of winter melons is green-tinged, with the best known types casaba melon and honeydew melon. Cantaloupe melons have an orange-coloured flesh.
Melon is eaten fresh and as is, either at the start of a meal as an hors d'oeuvres, or at the end as a dessert. Melons should be served chilled, often seasoned with ginger, and sometimes with Parma ham.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.