They have a rough, furrowed, mostly yellow rind, and very little aroma. The flesh is creamy white, sweet and juicy. Crenshaw melons have a large, round base and pointed stem end. The rind is smooth and a goldish-green color. The salmon-colored flesh is juicy with a slightly spicy taste.
Muskmelons are larger than cantaloupes with deep grooves and loose netting.
The soft salmon-colored flesh is sweeter than cantaloupe. Ripe melons can be refrigerated and used within three to four days. When using only half of a melon, such as cantaloupe or honeydew, leave the seeds in the remaining half. It will stay fresher longer. When pureed, melons make excellent chilled summer soups with the addition of a dry white wine, citrus juice, and a bit of mint.