There are many tricks of the trade when it comes to selecting a good melon. For me this is how I go about it for each one – WATERMELON: look for a large stem-end which indicates it was on the vine longer, and I also like to place my ear to them and knock; it should sound hollow and echo. CANTALOUPE: select one that has a wide netting pattern, with no green coloring. Press on the stem end; it should be slightly soft and have a sweet cantaloupe aroma. HONEYDEW: a ripe melon will have a pale, creamy yellow color, and look a bit waxy. Give it a shake, and the seeds will rattle.
1 watermelon
1 cantaloupe melon
1 honeydew melon
1/4 cup simple syrup (recipe follows)
8 large mint leaves
1. Thoroughly wash and dry the melons. Cut the melons in half, then ball the flesh using a melon-baller. If you don’t have a melon-baller, cut the melons off the rind into cubes.
2. Make a chiffonade of mint: stack the leaves together and roll them up tightly along their long side. Finely slice the rolled leaves, then gently pull them apart.
3. Toss the melons with the simple syrup and mint. Refrigerate until ready to serve.
4. Wasn’t that easy? Now go eat!
* To make the simple syrup: dissolve 1/4 cup sugar into 1/4 water and bring to a boil. Cool before using.
* Chilled melons are refreshing to eat, but at room temperature their flavors are more pronounced.
* Vegetarian / Vegan / Gluten Free
I'm Not A Cook 
I love the tips on selecting the perfect melon. I always just guess and then hope for the best when I cut it open! Also, this is a beautiful picture!
Thanks! I know what you mean about picking melons…it’s like playing the lottery sometimes. Hopefully now you’ll win more frequently!
Congrats! I have nominated you for the Inspiring Blogger Award! Go here to accept and participate: http://normalcooking.wordpress.com/2012/10/10/im-inspiring-awesome/
How far in advance can I make this?
Hi Christina,
You can make this a day ahead. Any earlier and the melons will release too much of their juices.
Let me know how it goes!