The best melons are available in the summer, when the conditions are ideal for these fruits to ripen. Choose a heavy melon with no soft spots, and look for a greenish-yellow rather than a greenish-white skin. Slightly underripe melons can stand at room temperature for a few days to further develop flavor, aroma, and texture. Whole ripe melons will last for about a week in the refrigerator and plastic-wrapped cut ones for about 2 to 3 days. If the seeds rattle when the melon is shaken, it is probably over-ripe. It’s best to halve a melon and cut it into wedges, then remove the rind, so before slicing a melon, always scrub the rind with a soft brush and rinse well. Health safety experts warn that cutting through the rind can transfer bacteria from the rind to the edible part.