You thump, you sniff, you push the end, but how can you really tell if your melon is ripe? It often remains a mystery until you cut it down the middle. By then, it’s too late for returns.

According to the USDA, Americans consume 16.3 pounds of watermelon each per year, 9.8 pounds of cantaloupe and 2 pounds of honeydew. Clearly, melons are a hallmark of summertime.

Florida is the largest watermelon grower in the country. For cantaloupes and honeydews, it’s California. However, Blaire Newhard, registered dietitian at Greenlife Grocery, said local melons are some of the best around. And they’re ripe and ready at Greenlife.

Greenlife is featuring cantaloupes and watermelons from several local farms this summer, including Williams Island, Sequatchie Cove and Wildwood, Ga. Buying from local farmers and selling them locally is a source of pride for store officials, Ms. Newhard noted. It puts money back into the community, she said.

In addition to stocking Sugar Baby watermelons and Halona cantaloupes, two favorites, the shelves are packed with a melon from the past: Tennessee muskmelons.

“They’re a local heirloom variety of cantaloupe that dates back several decades,” Ms. Newhard said.

Besides their value as a summertime refreshment, melons are quite nutritious, according to Ms. Newhard.

“Both watermelons and cantaloupes are great sources of potassium and the antioxidants vitamin C and beta carotene,” she said. “Watermelons are also a great source of lycopene and have a high water content, making them a very hydrating food in these hot summer months.”

Pamela Riemenschneider, spokeswoman for Fruit and Veggie Guru, an online guide to fresh fruit and vegetables, offers key pointers on selecting fresh melons.

n Cantaloupe: Give it a sniff. It should give you a sweet, melony smell. However, the No. 1 best way to tell if a cantaloupe is ripe is by the stem. If there’s a divot where the stem should be, you can be pretty sure the melon was picked when it was ripe. If there’s any hint of a stem, that means the fruit wasn’t ready to be picked and held on to its vine.

n Honeydew: A sweeter honeydew melon has a yellower skin than the pale green that you see in most stores. Dig around and find one that isn’t the prettiest. That’s usually the one with the best flavor.

n Watermelon: Should be firm all the way around with a yellow underside. It should be heavy for its size. If you feel inclined to thump it, make sure to listen for a hollow sound.

“For a cantaloupe or honeydew, the stem trick is the best indicator of ripeness. Push gently near the stem,” Ms. Riemenschneider added. “A ripe melon should give a little to gentle pressure. This trick doesn’t work with watermelons.”

So once you’ve sniffed, pressed and thumped your melons, try one of these recipes.

Cantaloupe Salsa

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

2 cups diced ( 1/4 inch) cantaloupe (from a 21/4-pound piece)

1/4 cup finely chopped sweet onion or red onion

2 tablespoons diced jalapeno peppers

2 tablespoons finely chopped fresh basil

Red pepper flakes, to taste

1 tablespoon fresh lime juice

1/4 teaspoon salt

Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.

— www.epicurious.com

Cantaloupe Granita

Here’s an easy granita (a grown-up snow cone). If you like, top it off just before serving with a diced melon salad made from cubes of cantaloupe, honeydew and watermelon that have been tossed with a bit of sugar and thinly sliced fresh mint leaves.

4 cups chopped cantaloupe

11/3 cups Asti Spumante (Italian sparkling wine) or water

3/4 cup sugar

2 tablespoons fresh lemon juice

Purée cantaloupe in processor; transfer to large bowl. Add remaining ingredients; stir to dissolve sugar. Pour mixture into 9-inch square metal baking pan. Freeze mixture until partially set, whisking twice, about 2 hours. Freeze, uncovered, without whisking until completely set, at least 3 hours or overnight. Run tines of fork across surface of granita to form icy flakes. Cover with foil; freeze until ready to serve or up to 2 days. Mound granita in 6 ice-cold martini glasses. Serve immediately.

— www.epicurious.com

Watermelon Rind Pickles

4 quarts prepared (see instructions) watermelon rind

2 tablespoons salt

4 cups white vinegar

8 cups sugar

3 cinnamon sticks, broken

1 tablespoon whole cloves

1 (1-inch) piece gingerroot (optional)

To prepare watermelon rind, cut rind into 2- by 1-inch pieces. Trim green skin and pink flesh from rind.

Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator.

Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices.

Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes. Makes 4 quarts.

— www.homecooking.about.com

Watermelon Basil Vinaigrette

4 cups fresh watermelon, chopped and drained

1/4 cup red onion, diced small

2 tablespoons honey

1/4 cup champagne vinegar

3/4 cup canola oil

2 tablespoons fresh basil chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Combine watermelon, red onion, honey, champagne vinegar, canola oil, basil and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens, and garnish with watermelon slices.

— www.homecooking.about.com

Honeydew Sangria

4 bottles dry red wine

1 cup brandy

1/2 cup sugar

2 oranges, sliced with rind

2 lemons, sliced with rind

2 apples, sliced with skin

1 honeydew melon

2 cinnamon sticks

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve sangria over plenty of ice. Makes about a gallon.

— www.southernfood.about.com

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